Masa is a northern staple known as rice cake in nigeria, mocha in japan, tteok in korea, puto in phillipines is a recipe made from basmati rice or tuwo rice. The recipes vary a little across households but the basic premise never changes. Traditionally Masa is made into an oval shape using the special masa pan. But where the pan is not available, a non stick pan can be used. You can experiment with some onions and ginger in your masa.
Ingredients
• 1 and half cups raw rice
• 1 cup cooked rice
• 1and half teaspoons active dry yeast
• 5 tablespoons sugar
• 2 cups water at room temperature
• 1/4 teaspoon ground cooking potash
• ½ teaspoon salt
Direction:
1. Soak the raw rice in 5 cups of water overnight
2. Dissolve the sugar and akaun in the 2 cups of water and add the yeast. Set aside in a warm area* for 10-15 minutes, until very frothy.
3. Drain the rice and grind it in a blender 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 the 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 masa 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
