Added to your favourite recipes
Maasa
Holiday treat
Ingredients
Serves
1
- 2.00 cups rice (Tuwo rice, Arborio, or Jasmine)
- 2.00 tsp active dry yeast
- 0.25 cup warm water (for proofing yeast)
- 0.25 cup cooked rice
- 2.00 tbsp yogurt (optional)
- 1.00 small onion
- 0.50 cup water (for blending)
- 2.00 - 4.00 tbsp sugar (to taste)
- 0.50 tsp salt
- 2.00 tsp baking powder
- Vegetable oil, for cooking
Equipment
-
Mixing bowls
-
Blender
-
Whisk or spoon
-
Masa pan (or non-stick pan)
-
Ladle or scoop
Step
1
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6
Step
2
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6
Step
3
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6
Step
4
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6
Step
5
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6
Step
6
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6
Step
1
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6
Wash the rice until the water runs clear. Soak in fresh water for at least 6 hours or overnight to soften.
Step
2
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6
Drain the soaked rice and add to a blender along with the cooked rice, yogurt, yeast, baking powder onion, and ½ cup warm water. Blend until smooth.
Step
3
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6
Ferment
Allow to ferment in a warm place for at least 2 hours.
Step
4
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6
Lightly grease each cavity of a masa pan with a few drops of oil and preheat over medium heat. Spoon the batter into the pan, cook for 2–4 minutes per side, turning once, until golden brown and cooked through.
Step
5
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6
Repeat with the remaining batter, greasing the pan as needed.
Step
6
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Serve warm with spicy pepper sauce or Yaji (Suya spice).
