Desserts

Gollos (chamorro gollos)

Small sweet rice flour cakes, steamed in coconut milk. Their texture is soft and slightly springy, and they are served as a dessert or an afternoon snack.

40 min
4 servings
Medium
Budget-friendly
🇲🇵 Northern Mariana Islands

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Ingredients

Optional extras

1 tsp Vanilla extract

Nutrition facts

352 kcal per serving

Protein: 4.7 g
Carbohydrates: 58.6 g
of which sugars: 21.5 g
Fat: 10.5 g
of which saturated fat: 8.5 g
Fiber: 1.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

In a mixing bowl, combine the rice flour, sugar and salt.
Add the coconut milk and the vanilla extract if you are using it, then gradually work in the lukewarm water, kneading until you have a smooth, supple dough.
Shape small balls about 3 cm across, then flatten them slightly between your palms.
Bring water to a simmer in a pot fitted with a steamer basket, and place the gollos in it, spaced apart.
Cover and steam for 20 to 25 minutes, until the dough turns translucent and feels firm to the touch.
Let them cool for a few minutes before serving, ideally while still warm.