Sinasir (rice pancakes) with squash and ginger sauce
These crispy on the outside, soft on the inside rice pancakes from Joké Bakare are filled with a slightly spicy, gingery butternut squash purée and dusted with herbaceous moringa powder.
Ingredients
Metric
Imperial
- 100g of pudding rice
- 30g of glutinous rice
- 1 handful of cooked rice
- 1 tbsp of baking powder
- 1 tsp vegetable bouillon powder
- 1 tbsp of yeast
- 2 tbsp of sugar
- 1 tsp salt
- 200g of butternut squash, diced
- vegetable oil
- 1 onion, diced
- 2 tbsp of ginger
- 1 tbsp of garlic
- 1 bell pepper, diced
- 1 tsp turmeric
- 1 tbsp of dawadawa
- 100ml of coconut milk
- 1 bird's eye chilli, diced
- 1 tbsp of moringa powder
- 1 handful of spring onions, diced
- pickled red onion, for garnish
Equipment
- Blender
Method
Soak the dry rice overnight with plenty of water
- 100g of pudding rice
- 30g of glutinous rice
The next day drain and wash the rice
Blend the soaked and washed rice with the cooked rice with some water, adding more water until it is the consistency of cream
- 1 handful of cooked rice
Preheat the oven to 200°C/gas mark 6
Add the baking powder, vegetable bouillon, yeast, sugar, salt and the rice and mix thoroughly. Set the mixture aside until it rises, about 1 hour
- 1 tbsp of baking powder
- 1 tsp vegetable bouillon powder
- 1 tbsp of yeast
- 2 tbsp of sugar
- 1 tsp salt
Toss the squash in some oil to coat it and then transfer to an oven tray. Roast in the oven for 10 minutes or until caramelised
- 200g of butternut squash, diced
- vegetable oil
Heat up some oil in a pan, and then add the onion and sweat it for 4 minutes. Add the ginger and garlic and then cook everything for 7 more minutes. Add the diced bell pepper, roast squash, turmeric, dawadawa, coconut milk and the chilli. Bring to a simmer, and then remove from the heat and season to taste. Add half the moringa powder and mix well
- 1 onion, diced
- 2 tbsp of ginger
- 1 tbsp of garlic
- 1 bell pepper, diced
- 1 tsp turmeric
- 1 tbsp of dawadawa
- 100ml of coconut milk
- 1 bird's eye chilli, diced
- 1/2 tbsp of moringa powder
Blend the squash mixture until very smooth and transfer to a piping bag
When the sinasir mixture has risen, add the diced spring onions
- 1 handful of spring onions, diced
Fry a spoonful of the batter in a small pan, cooking on the first side for roughly 5 minutes before flipping. You should have enough batter to make 12-15 pancakes
To serve, pipe the squash purée onto a pancake and add 2 pickled onion rings. Fold the pancake in half then dust the top with some of the remaining moringa powder
- pickled red onion, for garnish
- 1/2 tbsp of moringa powder
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