Breakfast

Maasa (fermented rice cakes)

Soft, honeycombed rice cakes made from a rice batter fermented with yeast. Slightly tangy, they are eaten at breakfast or as a snack, plain or with sugar.

40 min
4 servings
Medium
Budget-friendly
🇳🇪 Niger

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Ingredients

Optional extras

2 tbsp Caster sugar for serving

Nutrition facts

279 kcal per serving

Protein: 5.4 g
Carbohydrates: 61.9 g
of which sugars: 3.4 g
Fat: 0.7 g
of which saturated fat: 0.2 g
Fiber: 0.9 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Rinse the rice several times, then soak it for 4 hours in water.
Drain and blend the rice with 400 ml of water until you get a smooth, fairly runny batter.
Add the yeast dissolved in 100 ml of lukewarm water, the sugar and the salt, then mix.
Cover and let ferment for 12 hours at room temperature, until the batter is frothy and slightly sour.
Heat a non-stick pan over medium heat, pour in a ladle of batter and cook covered for 3 to 4 minutes, until the surface is full of holes and dry.
Serve the maasa warm, plain or sprinkled with sugar.