- 2 cups short grain rice
- 1 teaspoon yeast
- 1/2 cup sugar
- 1 teaspoon baking powder (optional)
Soak the rice for 8 hours (or overnight).
Add 3 tablespoons of boiled rice to the now drained rice and blend. Add water to the rice while blending to achieve a creamy consistency (but make sure it doesn’t become watery). Don’t worry about making it a fine blend; it should have a grainy feel to it.
In a small bowl, proof the yeast by mixing it in warm water and sugar. Leave it for a few minutes.
In a very big bowl, mix the blended rice with the yeast and optional baking powder. Cover it and let it rest for 6-8 hours. (The reason for using a big bowl is to avoid spillage. The mixture should rise quite a bit and then fall during the course of the 6-8 hours.)
After the 6-8 hours, add a pinch of salt and stir. Check for taste; ensure that it’s sweet enough for you. You can add more sugar if you like.
Put a little oil in a pan or skillet. Pour in a portion of the rice mixture. Let it cook for a few minutes; then turn it over to the other side. The procedure is same as making pancakes. The rice cakes should come out fluffy and light, like pancakes.
Serve with hot sauce, maple syrup, or the traditional peanut sauce.