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Masa

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

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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. 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. 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. 3

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

  4. 4

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

  5. 5

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

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Questions

How long does Masa take?

As written, 40 minutes: 20 of prep and 20 of cooking. The longest single stretch is step 2 (6 hours): "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." That wait sits outside the stated prep and cook times, so plan around it.

Why fold instead of stir in Masa?

Step 3 reads: "Fold in 1/2 tsp baking powder to loosen the fermented batter." Folding keeps the air you just beat in. Stirring at step 3 would knock it out and the result would come out dense.

What can I use instead of yeast in Masa?

The entry for Masa calls for 1 tsp active dry yeast. In its place: Instant and active dry yeast swap measure for measure. Active dry wants five minutes in warm liquid first, while instant goes straight into the flour.

Is Masa gluten-free?

Yes. As written, nothing in the ingredient list for Masa is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the baking powder.

How long does Masa keep?

Refrigerate what is left of Masa within two hours and eat it 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. The grain firms up as it chills; add a spoonful of water before reheating.

Serve it with

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