Wash 1/3 cup of the tuwo rice well and boil with 1/2 cup of water for 20 minutes until the grains are tender. Let it cool down and refrigerate.
Wash 2 cups of rice and soak it in enough water to submerge it
Drain and blend the soaked rice with the cooked rice, yeast, sugar and salt.
Allow the batter to rise for an hour.
Masa
Once the batter has risen, heat the masa pan at medium heat with a little bit of oil (1/2 - 1 teaspoon) and pour enough batter to fill about 3/4 of each hole
Once the edges have crisped up, flip with a kebab skewer or spoon and cook on the other side for 3 minutes. Flip again and cook on the other side for 30 seconds.
Gently tap the masa to ensure it is not too soft or raw. This is a good indicator of whether it is done.
Repeat the process until all the batter has been fried.
Sinasir
For sinasir, preheat your pan at medium heat with a bit of oil.
Pour enough batter to make a pancake, reduce the heat to medium low and cover the pan for 4-5 minutes, to fully cook the pancake. The top will not look raw and there will be bubbles. Do not flip the pancake, take it off the heat and place on a plate. Sinasir is best served with miyan taushe.
Notes
*tuwo rice is semi-polished indigenous West African rice. You can use any type of white rice, please refrain from jasmine or basmati as they can impact the texture and flavour of the masa, respectively. You can use millet or sorghum instead.