Masa

Name: Masa
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 cups raw short-grain rice, soaked; 1/2 cup cooked rice; 1 tsp active dry yeast; 1 tbsp granulated sugar; 1/2 tsp salt; 1/2 tsp baking powder; 2 tbsp vegetable oil

Traditional fermented rice cakes featuring a crisp exterior and a fluffy, slightly tangy interior. Cooked on the stovetop using a specialized multi-cavity pan.

40 minMediumServes 4210 cal/serving

West AfricanBreakfastStovetopVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 cups raw short-grain rice, soaked
1/2 cup cooked rice
1 tsp active dry yeast
1 tbsp granulated sugar
1/2 tsp salt
1/2 tsp baking powder
2 tbsp vegetable oil

Instructions

1

Blend the 2 cups soaked raw short-grain rice and 1/2 cup cooked rice with warm water until a smooth batter forms.
2

Stir in 1 tsp active dry yeast, 1 tbsp granulated sugar, and 1/2 tsp salt, then cover and ferment in a warm place for 6 hours.
3

Fold in 1/2 tsp baking powder to loosen the fermented batter.
4

Heat 2 tbsp vegetable oil in a masa pan or ebelskiver pan over medium heat.
5

Pour batter into each cup and cook for 3 minutes per side until golden and cooked through.

Questions

How long does Masa keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Masa?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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