Milky-masa

Name: Milky-masa
Total time: 21600 s
Yield: 6 (21 pieces)
Cuisine: Nigerian
Ingredients: 2 cups white rice; 1 tbsp sugar; Half tsp salt; Half tbsp active dry yeast; 1 tin evaporated milk or 1 full cup of liquid milk; Vegetable oil for frying

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Ingredients

6 hours

6 (21 pieces)

2 cupswhite rice
1 tbspsugar
Halftsp salt
Halftbsp active dry yeast
1 tinevaporated milk or 1 full cup of liquid milk
Vegetable oil for frying

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Steps

6 hours

1

Wash and soak the rice in water (about 3 hours). Measure half cup and cook. Allow to cool.
2

Strain the rice, add the cooked and all dry ingredients. Pour into a blender, add the milk and blend to a fine coconsistency.
3

Pour the paste into a bowl, cover and allow to stand for an hour in a warm place. If the weather is hot or warm enough it will ferment in an hour. If not, one can allow it stay overnight.
4

Prepare the pan and set the stove. Add a half tbsp of oil to each hole. About two-third of the paste is to be added to the hole when the oil is hot (because it will rise). When the sides are golden brown, turn it carefully for the other side to cook. It's okay when the other side is brown too.
5

You should all give it a try because it will neither shrink nor becomes stiff even if it is cold. Can be served with ground peanut cake, pepper soup or vegetable soup.