This week we’re going gluten-free with Maasa – a sweet treat from Mali made with rice flour and millet flour, the two most common grains in the region.
Maasa is served fresh from roadside stands, hot from shimmering oil and blanketed in a cozy layer of powdered sugar. One bite in, and you’ll see why I couldn’t settle on a name; this is a yeasty, pancakey, biscuity, doughnuty treat – crispy on on the outside and doughy on the inside.
| Servings | Prep Time |
| 12-18 Maasa | 10 minutes |
| Cook Time | Passive Time |
| 10 minutes | 30-45 minutes |
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This week we’re going gluten-free with Maasa – a sweet treat from Mali made with rice flour and millet flour, the two most common grains in the region.
Maasa is served fresh from roadside stands, hot from shimmering oil and blanketed in a cozy layer of powdered sugar. One bite in, and you’ll see why I couldn’t settle on a name; this is a yeasty, pancakey, biscuity, doughnuty treat – crispy on on the outside and doughy on the inside.
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Ingredients
- 2 cups milk
- 1/4 cup boiling water
- 2 Tbsp sugar
- 2 tsp active dry yeast
- 2 cups millet flour
- 2 cups brown rice flour
- 1 Tbsp baking powder
- vegetable oil , for frying
- powdered sugar , for dusting
Servings: Maasa
Units:
Instructions
- First, add boiling water to 1/2 cup cold milk. The resulting mixture should be warm but not hot. Add in the sugar and yeast. Set aside for a few minutes until frothy.
- Next, whisk together millet flour, brown rice flour, and baking powder.
- Combine the yeasty milk mixture with the flour mixture. Add the remaining 1 1/2 cups milk, a little at a time, stopping when you reach a thick batter. Now, let the batter sit in a cozy, warm spot… covered … for about 30-45 minutes.
- When the batter is fluffy and bubbly and grand, pan fry the maasa by the spoonful in 1/8″ hot vegetable oil, until golden brown. Turn once.
- Drain the crispy-on-the-outside-soft-on-the-inside Maasa on paper towels and dust with a heavy coating of powdered sugar.