Masa (fermented rice cakes)
Chef Lola's Kitchen · ♥ 1.6K likes · 137K views · 5 min video
Timestamp
Ingredients
Method
Techniques
- 2 tsp yeast
- ¼ cup water to proof the yeast
- ½ tsp baking powder
- 1 tsp salt
- 2–4 tbsp sugar
- 2 tbsp yoghurt
- 3 cup rice
- 1 cup water
Blend the rice with water, one cup for every three cups of rice, until smooth and creamy; start on pulse and increase the speed gradually to spare the blender.
Add the proofed yeast and mix; tiny grains of rice left in the batter are unavoidable and fine.
The batter should be pourable, like Nigerian pancake batter. Cover and leave to proof and ferment.
Check for bubbles, which show the yeast is active; add baking powder, salt, sugar and a little yoghurt.
Seasoning the fermented batter
- 2 tbsp water
If too thick, add about two more tablespoons of water, carefully, since a little goes a long way.
- cooking oil
Drizzle cooking oil into the masa pan; when hot, fill each cup halfway with batter and fry.