Ablo

Activate the Yeast

In a small bowl, dissolve the active dry yeast and 1 teaspoon of sugar in 1/2 cup of warm water.

Let it sit for about 10 minutes until it becomes frothy.

Prepare the Batter

In a large mixing bowl, combine the rice flour, cornmeal, sugar, and salt. Mix well.

Add the frothy yeast mixture to the dry ingredients.

Gradually add the remaining warm water while stirring until a smooth batter forms. The batter should be thick but pourable.

Cover the bowl with a clean cloth and let it sit in a warm place for about 1 hour, or until the batter has doubled in size.

Prepare the Steamer

Grease small ramekins or muffin tins with vegetable oil to prevent sticking.

Fill a large pot with water and place a steamer basket inside. Make sure the water does not touch the bottom of the steamer basket.

Bring the water to a boil.

Steam the Ablo

Pour the batter into the greased ramekins or muffin tins, filling them about two-thirds full.

Place the ramekins or muffin tins in the steamer basket.

Cover the pot with a tight-fitting lid and steam the Ablo over medium-high heat for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Remove the Ablo from the steamer and let them cool slightly before removing from the ramekins or muffin tins.