Dairy-Free Masa (Rice Cakes)

Ingredients

• 2 cups Rice
• 3 cups Water
• 1/2 medium Onion
• 1 teaspoon Yeast
• 1 tablespoon Sugar
• 1/2 teaspoon Salt
• 1/4 cup Vegetable oil

Instructions

1. 1In a large bowl, place the 2 cups of rice. Add enough plain water to cover the rice by at least 2 inches (5 cm). Let the rice soak for a minimum of 4 hours, or up to overnight (8-12 hours).
2. 2Drain the soaked rice thoroughly. Transfer the drained rice, the 1/2 medium onion (roughly chopped), and the 3 cups of water into a blender. Blend on high speed until the mixture is completely smooth and no rice grains are visible, which usually takes 2-3 minutes.
3. 3Pour the smooth rice mixture into a large bowl. Stir in the 1 teaspoon of yeast, 1 tablespoon of sugar, and 1/2 teaspoon of salt until well combined. Cover the bowl loosely with plastic wrap or a clean kitchen towel and place it in a warm spot (ideally 75-85°F / 24-29°C) to ferment for 4-6 hours; the batter is ready when it has expanded, looks bubbly, and has a slightly sour aroma.
4. 4Place a non-stick frying pan or a special masa pan (if available) over medium heat, aiming for a surface temperature of 300-350°F (150-175°C). Lightly brush the pan surface with a small amount of the 1/4 cup of vegetable oil.
5. 5Once the pan is hot, pour about 2-3 tablespoons (or 1/4 cup) of the fermented batter per cake into the pan, leaving some space between each to form small, round cakes. Cook for 2-3 minutes on the first side, until the edges look set and small bubbles appear on the surface.
6. 6Carefully flip each masa cake using a spatula. Cook for another 2-3 minutes on the second side, until both sides are golden brown and the cakes are cooked through. Remove the cooked masa to a plate and repeat with the remaining batter, brushing the pan with more of the 1/4 cup of vegetable oil as needed before each batch.
7. 7Serve the Dairy-Free Masa warm, ideally alongside miyan taushe (pumpkin soup).

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