Dogbo – Rice snack with rice flour and tapioca

Ingredients

• 300 g Rice flour (white rice flour)
• 150 g Tapioca starch (pure tapioca starch)
• 0,5 teaspoon Salt (fine salt)
• 450 g Boiling water (very hot, boiling water)
• 1 tablespoon Sesame oil (toasted sesame oil)

Instructions

1. Mix dry ingredients

   In a large bowl, pour 300 g of rice flour, 150 g of tapioca starch and ½ teaspoon of salt. Quickly stir with a wooden spoon.

   Time: PT1M

2. Add boiling water

   Gradually pour 450 g of boiling water over the dry mixture while stirring until all the liquid is absorbed.

   Time: PT1M

3. Knead the dough

   Knead the dough with your hands or the spoon until it becomes smooth and homogeneous.

   Time: PT1M

4. Divide and cover the dough

   Take a quarter of the dough and place it in a plastic bag to prevent it from drying. Keep the rest in the covered bowl.

   Time: PT2M

5. Form the sections

   Divide the dough into pieces about 10 cm long and shape each section into a stick 2 to 2.5 cm in diameter.

   Time: PT3M

6. Cooking in boiling water

   Drop the sticks into a pot of boiling water over medium heat. Stir gently to prevent them from sticking to the bottom. After about 5 minutes, they rise to the surface.

   Time: PT5M

   Temperature: 100°C

7. Drain and transfer

   Remove the dogbos with a slotted spoon and place them in a large bowl.

   Time: PT1M

8. Coat with sesame oil

   Add 1 tablespoon of sesame oil to the still‑warm dogbos and mix to coat them well.

   Time: PT1M

9. Cool

   Allow the dogbos to cool to room temperature before eating or sautéing.

   Time: PT5M

10. Cut on bias (optional)

    With a sharp knife, cut each stick on the bias for a more aesthetic presentation.

    Time: PT1M

Nutrition Facts

Calories

430

Protein

5 g

Carbohydrates

93 g

Fat

4 g

Fiber

1.5 g