Rice Cake

Name: Rice Cake
Yield: 8-10 servings
Cuisine: Nigerian
Ingredients: 10 cups/tin of local white rice; 1 cup/tin of cooked local rice; 3 table spoon yeast; groundnut oil; to taste salt and sugar; 1 medium sized onion; garlic (optional); scotch bonnet(optional); water to make the batter a bit watery

Fa'iza Umar @cook_8369607

Kaduna/lagos

This cake is mostly and popularly known in the Northern part of Nigeria. It is a very sweet and delicious food mostly made in almost every home and state in the North. There are some particular states that are known best in preparing this meal which can stay more than days without getting spoiled. It is very rich, and simple in making it. Not all hands are blessed in making it perfect but believe me if you strive hard with much love for it, you will get the best outcome of it. You can make the pancake shape with it too.
This food is served in every occasions in the North, name it turbaning ceremony, naming ceremony, birthday parties,wedding events,and so on and so forth.
The Northerners have much love and respect for Rice Cake, known in Hausa as Waina.
You can serve it with any soup of choice.

Fa'iza Umar @cook_8369607

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Ingredients

8-10 servings

10cups/tin of local white rice
1cup/tin of cooked local rice
3table spoon yeast
groundnut oil
to tastesalt and sugar
1medium sized onion
garlic (optional)
scotch bonnet(optional)
water to make the batter a bit watery

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Steps

1

Wash and soak 10cups of rice. immediately wash and put the 1 cup of rice on fire to cook. with this,you can substitute the local rice with your left over corn tuwo or the foreign rice we normally cook. Immediately the water your put to cook the rice soaked, strain the soaked 10 cup rice and devide it into 2-3 parts together with the rest of the ingredients.
2

Get a clean iron bucket preferribly,put 1 part of soaked rice, then cooked rice,then yeast,then scotch bonnet,onoin and garlic. Repeat the steps till all ingredients is layered. Take it to grindind machine to have a very smooth and soft batter.
3

When back from grindind, give it a good mix, cover and place it in a place where there is heat to make it rise. I normally place mine on a tiles in my compound, or on top of concrete or block,anywhere there would be a fast heat to make it rise.
4

Make sure the container is big enough that is will not pour out. you will observe a large rise and bubbles when it rise. bring it down and stir, put salt and sugar to taste, add little water to have a bit runny batter. this will give it super soft and moist
5

Get your fry pan or half round pan for frying Masa/waina, place it on fire,add groundnut oil,each should take 1 or half tbspn, allow it to heat very well and pour the batter. Reduce the flame a bit to avoid uncooked waina Immediately it will start to sizzle, keep on checking untill golden brown, use a flat spoon to turn it over gently and allow it to sizzle well, when it turned out hard to turn, add little oil to give you more chance. Make sure the inside is cooked, continue untill done.
6

The reason for step 2, is to make the yeast to start acting immediately because of the heat of the cooked rice plus the grinding machine heat, that will give you a lesser time to prepere it. Again a thick batter will make it a bit hard which its not adviseable. I did not add any baking powder or pottash in my ingredients because it will not get sour if you make it in one day, not like start to make it in the night to fry it in the morning, for sure that needs the sour removal agents.