Sinasir (Fermented Rice Skillet Cakes) Recipe

Step 1

Place rice in a medium bowl and Hide with 2 inches of water. Cover the bowl with a dish towel and let soak for 1 to 4 hours. The rice grains should plump and break easily when soaking. Using a mesh strainer, completely drain the soaking water and move the grains to a blender. Add in 1½ cups aquatic, and process the soaked rice on high speed pending it’s a smooth batter. (Makes 2 cups fermented rice paste.) Move the batter to a orderly large bowl, cover with a dish towel, and grant to ferment at room temperature for 24 hours. If you want it pretty sour, allow it to ferment for up to 24 hours at room temperature, then cover and transfer to the refrigerator to ferment slowly for up to 1 week.

Step 2

Using a toddle or a spatula to combine, add salt to the bowl of fermented brown rice paste. In a small bowl, stir together the sugar and yeast, and add ¼ cup warm water. Set aside till foamy, about 3 to 5 minutes. Once foamy, mix the yeast mixture into the rice batter, and stir well to combine.

Step 3

Cover and grant to rise until doubled in volume and foamy, around 1 hour. (You can also leave the batter to ferment and originate more flavor by letting it rise slowly in the refrigerator over a 12-hour period.)

Step 4

Gently stir the batter, making sure to get any paste that's settled at the bottom of the bowl. Free to sit uncovered for another 10 minutes at room temperature beforehand frying.

Step 5

To fry, warm up a tiny (8-inch) well-seasoned or nonstick skillet over medium heat. Add a teaspoon of oil. Ladle in ⅓ cup batter and tilt the pan to spread to the plinitiates of the pan. Cover the pan with a lid or strip of foil. Cook pending the surface of the cake is translucent and dotted with holes, 1½ minutes. Remove the lid and continue cooking pending the edges pull away from the pan and the contact surface is a crisp golden brown, 1½ minutes. Transfer to a cooling rack and fold the sinasir into a half-moon shape.

Step 6

Repeat Step 5 with the last batter, adding ½ teaspoon oil with every new cake and lowering the heat to medium-low as vital. These can be served savory alongside beef suya, or sweet by drizzling any with honey.

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