Sinasir (Nigerian Fermented Rice Pancakes) by @le.renard.et.les.raisins

24 min

4 servings

🍚

470 g

Thai rice

🍞

1 tsp

Dry baker's yeast

🍬

50 g

Sugar

🧂

Salt

💧

350 ml

Water

🫗

Oil

  1. Soak
    • Thai rice
    • Water

    Soak 400g of rice in cold water for at least 8 hours.

  2. Cook
    • Thai rice
    • Water

    The next day, cook 70g of rice in unsalted water.

  3. Rinse
    • Thai rice
    • Water
    • Dry baker's yeast

    Rinse and drain the soaked rice, then blend it with the drained cooked rice, the lukewarm water and the yeast until you get a smooth, even batter.

  4. Pour

    Pour the batter into a large container, since it will rise, and leave it to ferment in a warm place for 24 hours, with the container not sealed airtight.

  5. Add
    • Sugar
    • Salt

    The next day, add the sugar and salt to the batter.

  6. Cook
    • Oil

    Cook the sinasir in an oiled griddle or pan over medium heat, 2-3 minutes on the first side and 1 minute on the second side.

  7. Serve

    Serve immediately.

Sinasir (Nigerian Fermented Rice Pancakes) by @le.renard.et.les.raisins

24 min

4 servings

🍚

470 g

Thai rice

🍞

1 tsp

Dry baker's yeast

🍬

50 g

Sugar

🧂

Salt

💧

350 ml

Water

🫗

Oil

Preparation Steps

  1. Step 1/7

    Soak 400g of rice in cold water for at least 8 hours.

    🍚Thai rice
    💧Water

  2. Step 2/7

    The next day, cook 70g of rice in unsalted water.

    🍚Thai rice
    💧Water
    🍲Pot

  3. Step 3/7

    Rinse and drain the soaked rice, then blend it with the drained cooked rice, the lukewarm water and the yeast until you get a smooth, even batter.

    🍚Thai rice
    💧Water
    🍞Dry baker's yeast

  4. Step 4/7

    Pour the batter into a large container, since it will rise, and leave it to ferment in a warm place for 24 hours, with the container not sealed airtight.

    🫙Large container

  5. Step 5/7

    The next day, add the sugar and salt to the batter.

    🍬Sugar
    🧂Salt
    🫙Large container

  6. Step 6/7

    Cook the sinasir in an oiled griddle or pan over medium heat, 2-3 minutes on the first side and 1 minute on the second side.

    🫗Oil
    🥄Spatula

  7. Step 7/7

    Serve immediately.

Composition

Ingredients

Types

Grains, Leavening agent, Sweetener, Spices, Liquid, Fat

Ingredients

Thai rice, Dry baker's yeast, Sugar, Salt, Water, Oil

Notes

Thai rice (to be soaked raw), Sugar (optional), Salt (optional, 1 small teaspoon), Water (lukewarm, for blending), Oil (to grease the pan or griddle, no amount given)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Pescatarian, Dairy-Free, Egg-Free, Nut-Free, Low-Fat, Low-Calorie, Low-Sodium, soy-free, Gluten-Free

Calories

120 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 26g, Fat: 0.5g, Fiber: 0.5g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 80mg, Potassium: 25mg, Iron: 0.3mg, Magnesium: 8mg

Vitamins

Vitamin B1 (Thiamine): 0.05mg, Vitamin B3 (Niacin): 0.6mg, Folate: 5mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

4 minutes

Overall

24 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Blender, Large container, Pot, Spatula

Appliances

Blender

Type

Type

Type Of Dish

Breakfast

Occasions

Everyday Breakfast

Origin

Source

Platform

instagram

Original Creator

@le.renard.et.les.raisins

Origin

Cuisine

West African

Geographic

to inform

Various

Aspect

Texture

Soft, Fluffy, Spongy

Flavors

Mild, Slightly Tangy, Neutral

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

best quality : same day (served immediately after cooking), leftovers : 24 hours (in an airtight container,room temperature or fridge)