Masa is a #northern
staple similar to a pan fried #rice
cake, the recipes vary a little across households but the basic premise never changes.
is made into an oval shape.
You can experiment with some #onions
in your masa
1.5 cups raw rice
1.5 tablespoons cooked rice
1.5 teaspoons active dry yeast
4 tablespoons sugar
2 cups water at room temperature
1/4 teaspoon ground akaun (cooking potash) (Optional)
½ teaspoon salt�
1. Soak the raw rice in 5 cups of water overnight
2. Dissolve the sugar and akaun in the 1.5 cups of water and add the yeast. Set aside in a warm area* for 10-15 minutes, until very frothy.
3. Drain the rice completely. Blend rice with the yeast and akaun mixture to make a smooth batter. Add the cooked rice, and blend to combine well. The batter should be very thick
4. Pour batter into a large bowl, cover and leave in a warm place for 8-12 hours. You want the mixture to rise, collapse and ferment.
5. Add salt and a little bit more sugar if needed. Add a bit of water if necessary so that you have a batter that is just as thick as pap
6. Heat your pan over medium heat. Wipe a few drops of oil over it , Stir the batter and pour in 3-4 tablespoons, depending on the size of the pan.
7. Flip after 2.5mins and cook the other side for another 2 mins. keep making until you use up all the batter
as a snack or as a #breakfast
cake alongside a side sauce made with #bigmamaspices