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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 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

Masa

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Ingredients

  • 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

     

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