Massa are rice beignets. These beignets were a staple of my childhood. The recipe comes from the Hausa and they were almost always prepared by Hausa women and sold as street food.
There was a special time when we could make them ourselves at home, namely during the month of Ramadan, when they were served with Mbusiri . During this time, great importance is placed on healthy eating, so many things were homemade during that month.
What makes these beignets special is their shape. You can only achieve that in a special poffertjes pan . I searched for ages before finally finding one. I was so happy and was able to try it out the very next day after it arrived.
First, I searched the internet for the recipe I remembered best. But then I came across this one. It was different from how I remembered it, but somehow it sounded the easiest to me. I thought, why not? If it didn't work out, I could always try the classic recipe.
As I had suspected, the recipe turned out perfectly, and I was able to enjoy the delicious massa with a kind of kankan , just like back home. The recipe is quite simple, and the result is impressive. Try it yourself!
The video about it
And the recipe for download
Massa – Beignets de riz | Rice fritters
Equipment
- Poffertjes pan Poffertjes pan
Ingredients
- 2 small cups of raw rice
- 2-3 tablespoons of cold, thoroughly cooked rice
- 2-3 tablespoons of sugar
- 1 tsp yeast
- Cooking oil
- Salt
- approximately 1 cup of water
Instructions
- Place raw rice in a bowl and rinse briefly with cold water. Then cover with cold water, cover, and let soak for at least 6 hours or overnight
- At the same time, cook some rice thoroughly until mushy, let it cool, and store it for later.
- Later, put the rice from the water into a blender with the previously cold cooked rice, add a little water and blend to a slightly grainy dough
- Place the flour in a bowl, add the sugar, salt, and yeast, and mix well. Add a little water if needed. The dough should have roughly the consistency of pancake batter. Then let the dough rise for about half an hour
- Next, heat the poffertjes pan and pour about half a teaspoon of batter into each mold, then use a ladle to pour the batter into the molds
- After about a minute, carefully turn the beignets over using a wooden skewer and cook for another minute until golden brown; the massa are then ready
- Serve the Massa with Kankan and enjoy it best while hot.
