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Before you jump to Rice Cake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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We hope you got benefit from reading it, now let’s go back to rice cake recipe. To cook rice cake you need 9 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Rice Cake:

1. Use 10 cups/tin of local white rice
2. You need 1 cup/tin of cooked local rice
3. Prepare 3 table spoon yeast
4. You need groundnut oil
5. Get to taste salt and sugar
6. Get 1 medium sized onion
7. Prepare garlic (optional)
8. You need scotch bonnet(optional)
9. Provide water to make the batter a bit watery

Steps to make Rice Cake:

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.

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