Maranhão-Style Steamed 'Cuscuz' Made with a Cloth, Using Rice Flour Flakes

In a bowl, mix the coarse rice flour with the salt.

Add approximately 200 ml of water to lightly moisten the rice flour, ensuring it is dampened but not soaked.

Let the mixture rest for 10 minutes so the flour can absorb the water and swell up.

Shape a generous portion of the mixture into a round form on a plate.

Wrap the shaped dough in a clean, dampened kitchen towel, twisting the bottom end to seal it shut.

Place the cloth-wrapped portion into a pot with boiling water (or a steamer setup) that is the same width as the plate used for shaping, and cook for 5 minutes.

Carefully unwrap the cooked cuscuz and finish by spreading a little butter on top before serving.