Rice and corn flour steamed buns

Directions

1. Put your water in a large saucepan. Add corn flour. Mix well and bring to boil. As soon as the mixture boils, turn off the heat and let it cool down.

2. Meanwhile put the yeast in a bowl with a little hot water and let it rise.

3. Once your corn mash is cooled, add the rice flour and cornstarch. Mix well to get a homogeneous mixture.

4. Stir yeast mixture in preparation. Add sugar, salt and mix salt.

5. Close the pan cover with a clean cloth and allow the mixture to rise. It needs heat to do so.If you are in a warm place (80F), one hour should do. If not, let it stand for four hours. I typically use a little trick. I warm my oven beforehand, turn it off, then put my mix in and leave the oven door slightly ajar. It works wonder and definitely shortens the waiting time. If you use that trick, one hour of rising time will do, regardless of your location.

6. When you are ready to cook the ablo, put water in the steamer and bring to a boil.Spoon the mixture into individual molds (about 12) and arrange on top of the steamer.

7. Cook for 20 minutes. The final result has a light doughy texture that detaches easily.

8. Enjoy with a sauce feuille, or grilled fish and a tomato sauce.

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