Nigerian Rice Cake (Masa): A Soft Fermented Rice Recipe

Nigerian rice cake, often called masa, is a soft, lightly fermented rice batter cake cooked in small rounds until golden outside and tender within. It is associated especially with Northern Nigeria, where recipes vary by household and may use rice, millet, or other grains; this rice version pairs the batter with a little cooked rice for a tender texture.

Ingredients

1⅓ cups (247 g) uncooked rice, for soaking; short- or medium-grain rice gives a soft, cohesive cake
⅓ cup (62 g) uncooked rice, for cooking into a soft mash
4 cups (950 ml) cool water, for soaking the rice, plus more as needed for blending
1 cup (240 ml) water, for cooking the ⅓ cup rice
¾ cup (180 ml) cool water, to start blending the soaked rice
1 teaspoon (3 g) active dry yeast
2 tablespoons (25 g) granulated sugar, divided
¾ teaspoon (4.5 g) fine salt
¼ cup (60 ml) neutral oil, such as sunflower, canola, or vegetable oil, for the pan; you may not use all of it

Instructions

Soak the rice. Rinse the 1⅓ cups (247 g) rice under cool water until the runoff is less cloudy. Put it in a bowl, add the 4 cups (950 ml) water, and soak for 6 hours at room temperature. Drain it well before blending. This soak softens the grains enough to make a smooth batter; do not use the soaking water unless you need a small amount to help your blender.
Cook the smaller portion until very soft. While the soaked rice drains, combine the remaining ⅓ cup (62 g) rice and 1 cup (240 ml) water in a small saucepan. Bring to a boil, lower the heat, cover, and simmer gently for about 15–18 minutes, stirring once or twice, until the grains are very soft and the water is mostly absorbed. If the pan dries before the rice is tender, add water a tablespoon at a time. Mash the rice with a fork and let it cool for about 10 minutes; warm rice is fine, but it should not be hot enough to harm the yeast.
Blend the batter. Add the drained soaked rice, mashed cooked rice, ¾ cup (180 ml) cool water, 1 tablespoon (12 g) sugar, and the yeast to a blender. Blend, stopping to scrape the sides, until the batter is smooth or has only very fine grain. If the blades struggle, add more water 1 tablespoon (15 ml) at a time. Aim for a thick, pourable batter, similar to a substantial pancake batter—not a stiff dough and not a watery crepe batter.
Ferment. Pour the batter into a large bowl, leaving room for it to expand. Cover loosely with a clean lid or cloth and leave at room temperature for about 7 hours. It should look aerated and slightly risen, with small bubbles across the surface and a mild fermented aroma. Room temperature affects the pace: in a warm kitchen, begin checking earlier, while a cool room may need longer. Do not seal the container tightly during fermentation.
Season and adjust. Stir in the remaining 1 tablespoon (13 g) sugar and the salt. The batter may have settled, so mix it gently but thoroughly. If it seems too thick to fall from a spoon in a steady ribbon, stir in water 1 tablespoon (15 ml) at a time. If it is thin and runs like milk, blend in a spoonful of cooked rice or allow it to stand briefly; avoid adding a large amount of dry rice flour, which can make the cakes dense.
Heat the pan. Set a masa pan or an aebleskiver-style pan over medium-low heat. If you do not have a pan with round wells, use a good nonstick skillet and make small, thick rounds. Brush each well lightly with oil. The pan is ready when a drop of batter sizzles gently, not violently; excessive heat browns the outside before the center cooks.
Cook in batches. Spoon batter into each well until about two-thirds full, since the cakes puff as they cook. Cook for 4–6 minutes, until the edges look set and the bottoms are golden. Flip carefully with a small spoon or skewer and cook the second side for about 2–3 minutes. In a skillet, make cakes about 3 inches (7.5 cm) wide and flip once the surface has bubbles and the edges are firm. Adjust the heat between batches and add a thin film of oil as needed. The cakes should be cooked through, not wet in the middle. Continue until the batter is used; expect roughly 12–16 small cakes, depending on the size of the wells.
Serve warm. Transfer the cooked cakes to a plate or rack rather than stacking them tightly while steaming hot. Serve warm, when the outside is lightly crisp and the inside is soft.

Tips

Choose a rice that blends smoothly. Short- or medium-grain rice tends to make a cohesive, tender cake. Long-grain rice also works, though the texture can be a little less plush. A powerful blender helps; if yours leaves coarse bits, blend in smaller batches and add water gradually.
Let the batter tell you when it is ready. Fermentation time is an estimate, not a switch. Look for visible bubbles and a modest rise rather than waiting for the batter to double. A very warm kitchen can make it ferment sooner, and an overly long ferment can produce a sharper sourness and a batter that loses structure.
Control the heat before filling every well. Make one test cake first. If it turns dark before the center sets, lower the heat; if it remains pale and oily, let the pan warm a little more. Lightly oil the wells between batches instead of pouring in enough oil to fry the cakes deeply.
Use practical ingredient swaps carefully. If active dry yeast is unavailable, instant yeast can be used in the same quantity. For a version without added yeast, some cooks rely on natural fermentation, but timing and flavor become less predictable; do not expect the same result by simply omitting yeast and keeping the same schedule.

Serving Suggestions

Serve masa warm as a breakfast, snack, or side dish. In Northern Nigerian meals, it is commonly enjoyed with a savory sauce or soup, and it also works alongside a spicy tomato-based stew. For a simple plate, offer the cakes with a bowl of pepper sauce and sliced onion or tomato. Their mildly sweet, fermented flavor is a useful contrast to a salty or spicy accompaniment.

For a sweeter serving, drizzle a little honey or serve with a small dish of sugar for dipping. Keep the accompaniments on the side so the cakes retain their browned exterior. If serving a group, cook them in batches and bring them to the table soon after the last batch is done; masa is at its best warm, but it remains pleasant at room temperature for a short meal.

Variations

Rice masa has regional and household variations, so this is one practical version rather than a single definitive formula. Some versions use millet or maize, either alone or blended with rice. Millet adds a more pronounced grain flavor, while maize can make the cakes taste sweeter and more corn-forward. If experimenting with another grain, expect to adjust the water and soaking time because grains soften and blend differently.

For a less sweet, more savory batch, reduce the sugar to 1 tablespoon (12 g), or omit the extra tablespoon stirred in after fermentation. The yeast still benefits from the small amount added before fermenting, and the cakes will have a gentler sweetness. You can also add a pinch of ground ginger or finely chopped fresh chili after fermentation for a fragrant or spicy variation; keep additions modest so they do not make the batter difficult to cook evenly.

For a richer texture, replace a little of the blending water with unsweetened coconut milk, adding it gradually. This is a modern adaptation rather than a required traditional ingredient, and it gives the cakes a subtle coconut flavor. Avoid adding too much, as a thinner batter can spread and cook unevenly. If you prefer a crispier finish, cook each cake a little longer over moderate-low heat and serve immediately rather than covering the finished cakes.

Storage and Reheating

For food safety, refrigerate cooked rice cakes within 2 hours of cooking. Store them in a covered container in the refrigerator for 3–4 days. Let them cool before closing the container so trapped steam does not make the surfaces soggy. The cakes may soften in storage, which is normal; reheating in a lightly oiled skillet restores more of their browned exterior than microwaving.

To reheat, warm the cakes in a covered skillet over low heat, turning once, until hot throughout. A microwave also works: cover loosely with a damp paper towel and heat in short bursts so they do not dry out. Reheat leftovers to 165°F (74°C), in line with USDA FSIS guidance. For longer storage, freeze cooled cakes in a freezer-safe bag with parchment between layers for up to 2 months for best quality. Thaw in the refrigerator or reheat from frozen in a covered skillet over low heat, checking that the centers are hot.

Frequently Asked Questions

What is Nigerian rice cake called?

It is often called masa, a name used for small, round fermented cakes popular in Northern Nigeria. Recipes differ: some use rice, while others use millet, maize, or a mixture of grains. The word can refer to different local preparations, so the ingredients and texture may not be identical from one cook or region to another.

Do I have to soak the rice for the full 6 hours?

The soak softens the rice so it blends into a smooth batter. Six hours is a useful target for this recipe. If you need to plan ahead, soak the rice in the refrigerator overnight, then drain it well before blending. Do not shorten the soak substantially unless your blender can handle firm grains; a coarse batter can leave the finished cakes gritty.

How can I tell whether the batter has fermented enough?

Look for small bubbles, a slightly expanded surface, and a mild tangy smell. The batter does not need to double. If it has not bubbled after 7 hours in a cool room, give it more time and check periodically. If it smells sharply unpleasant or develops an unusual appearance, discard it rather than trying to mask the flavor with sugar.

Can I make masa without a special pan?

Yes. A masa pan has several shallow round wells, but an aebleskiver pan is a useful substitute. You can also make small, thick cakes in a nonstick skillet. Keep the heat moderate, leave space between cakes, and flip when the edges are set; skillet cakes may be flatter and less evenly round, but the flavor and soft interior will be similar.

Why are my rice cakes dense or gummy?

Common causes include batter that is too thick, rice that was not blended finely enough, or cakes cooked over heat that is too high. Check the batter consistency before cooking and thin it with water a tablespoon at a time if needed. Cook a test cake on medium-low heat so the center has time to set before the outside becomes dark. Also check that the yeast is active and that the batter showed bubbles before cooking.

Can I prepare the batter the night before?

You can soak the rice in the refrigerator overnight, but it is better to ferment the blended batter for the time specified and cook it the same day. Fermentation continues at different rates depending on room temperature, so an overnight counter rest can make the batter overly sour or weak. For an easier schedule, soak the rice ahead, refrigerate it, and blend and ferment the batter the following day.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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