Maasa (Malian Fried Rice Cakes)
In short: Fluffy rice pancakes risen with yeast and fried until crisp at the edges, a Malian breakfast served with sugar or a spicy pepper sauce. It takes about 45 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 25 min
- Resting
- 6 h
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 340 kcal
Maasa are the rice cakes Malians fry for breakfast or as an afternoon snack, sold warm at roadside stalls. Soaked rice is ground into a thick batter with a little cooked rice, risen with yeast and fried in small rounds until the edges turn lacy and crisp and the centers stay soft. Some people sprinkle them with sugar, others eat them with a spicy pepper sauce or alongside millet porridge. They are best eaten the moment they leave the pan.
Instructions
- Blend the soaked rice, cooked rice and 250 ml (1 cup) of the water in a high-speed blender for 2 to 3 minutes, until nearly smooth. The batter should be thick and slightly gritty.
- Pour into a bowl and stir in the yeast, sugar, salt and nutmeg. Cover and ferment in a warm place for 2 hours, until bubbly and risen by about half.
- Stir in the remaining water a spoonful at a time, until the batter is thick enough to drop slowly from a spoon, like thick pancake batter.
- Heat 3 tablespoons of oil in a heavy non-stick or cast-iron pan over medium heat. Spoon in 3 or 4 rounds of batter, about 3 tablespoons each, leaving space between them.
- Fry for 3 minutes until the underside is deep golden and lacy, then flip and cook for 2 to 3 minutes until the other side is golden and the centers are set.
- Drain on paper towels and repeat with the remaining batter, adding oil as needed. Serve hot, dusted with sugar or with pepper sauce on the side.
Tips
- A high-speed blender gives the best texture. With a weaker blender, soak the rice for 6 hours, or use 150 g (1 1/4 cups) rice flour with the cooked rice and skip the grinding.
- Keep the heat at medium. If the pan is too hot, the outside browns before the center sets, and if it is too cool, the cakes soak up oil.
Questions and answers
What do you serve with maasa?
Sugar or a spicy tomato and pepper sauce. They are also eaten alongside millet porridge or with sweet tea.
Can I make maasa without yeast?
Yes. Replace the yeast with 1 tsp baking powder stirred in just before frying, though the flavor will be milder and less sour.
Can I store leftover maasa?
Refrigerate them for up to 2 days and reheat in a dry pan or toaster oven until crisp. They are best fresh.
How long does it take to make Maasa (Malian Fried Rice Cakes)?
About 45 min in total: 20 min of preparation and 25 min of cooking.
How many calories are in Maasa (Malian Fried Rice Cakes)?
About 340 kcal per serving, with 5 g of protein, 52 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 340 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 52 g |
| Fat | 13 g |
| Fiber | 1 g |
| Sugar | 9 g |
| Sodium | 280 mg |
Estimated values, calculated from the ingredients.
