Masa
Crispy Fluffy yeasted grain cakes from West Africa
Servings: 15 masa
Ingredients
- 2 1/3 cup of dry tuwo rice*
- 1 tablespoon of instant yeast
- 1/4 cup of sugar
- 1 teaspoon of salt
Instructions
Masa Batter
- Wash 1/3 cup of the tuwo rice well and boil with 1/2 cup of water for 20 minutes until the grains are tender. Let it cool down and refrigerate.
- Wash 2 cups of rice and soak it in enough water to submerge it. Soak overnight.
- The next day, drain and blend the soaked rice with the cooked rice, yeast, sugar and salt along with 2 cups of water.
- Allow the batter to rise for an hour.
Frying the Masa
- Once the batter has risen, heat the masa pan at medium heat with a little bit of oil (1/2 - 1 teaspoon) and pour enough batter to fill about 3/4 of each hole
- Once the edges have crisped up, flip with a kebab skewer or spoon and cook on the other side for 3 minutes. Flip again and cook on the other side for 30 seconds.
- Repeat the process until all the batter has been fried.
Sinasir
- For sinasir, preheat your pan at medium heat with a bit of oil.
- Pour enough batter to make a pancake, reduce the heat to medium low and cover the pan for 4-5 minutes, to fully cook the pancake. The top will not look raw and there will be bubbles.
- Do not flip the pancake, take it off the heat and place on a plate. Sinasir is best served with miyan taushe.
Notes
- tuwo rice is semi-polished West African rice. Feel free to use a simple long-grain rice. I do not recommend starchy or fragrant rice like basmati or jasmine rice. Brown rice can work but it might not blend as well.