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. Traditionally Masa is made into an oval shape. You can experiment with some onions and ginger in your masa
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
Serve Masa as a snack or as a breakfast cake
* To warm up my mixture, I turned the oven on for 3 minutes, allowed it to cool off a bit and left the mix in.
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