Introducing a piece of heaven, sweet rice cake/bread

In East Africa, this sweet spongy delight is known as mkate wa Sinia or Mkate wa kumimina and is a snack often had for breakfast or with 4.00pm Tea – East Africans love their Tea!

Admittedly, mastering this recipe took several tries over the years, and on my journey, I’ve made flat, burnt, lifeless mkate wa Sinia. I have finally cracked the code to make the rice cake soft and sponge-like and my friends, it is an achievement worth celebrating with a cup of good mildly spiced Chai. Did I mention how vital Tea is in East Africa? Also, the best Tea ever!

Please give this recipe a try even if you’ve never tasted rice bread/cake before or been to East Africa. It’s one of the things you really need to try.

Heres a bonus: It’s gluten-free.

Sweet rice cake/bread

Print Recipe

Known in East Africa as ‘mkate wa Sinia’, this delicious sweet rice bread is a real treat! Watch closely to learn how to make it at home.

• Author: Vanessa

Ingredients

Scale 1x2x3x

• 2 cups of long grain basmati rice
• 3 cups of coconut milk
• 2 cups of water (you might need more)
• 1 1/4 cups sugar
• 1 1/2 tsp ground cardamom
• 1/4 cup milk powder
• 1 egg white (add an extra for a richer rice bread)
• 1 1/2 tsp instant yeast
• 3 tbsp melted butter

Instructions

1. Thoroughly wash the rice and soak it overnight.
2. Line the bottom of a thick-bottomed pan with parchment paper and brush the sides with butter. This helps avoid the rice bread from sticking to the pan.
3. In a blender add the rice and 3 cups of coconut milk. Blend well. If the consistency is too thick, then slowly add the water. Omit the water if the batter is runny.
4. Add the sugar and cardamom followed by 1 egg white. Blend for 1 min
   sprinkle on the yeast and use a whisk to mix the batter.
5. Cover and set aside to rise.
6. After about an hour, mix the batter gently and pour the mixture into your thick bottomed pan.
7. Place the pan on the stove top and set your flame to medium-low. Cover the pan and let it gently steam for 10 min.
8. Check the top after 10min by gently pushing the rice cake. It should be firm but spongy. Transfer it to your oven and put on the grill function. Brush the top with melted butter and grill uncovered for 10 min. You’re looking for a beautiful golden brown top.
   Important: if the rice cake doesn’t bounce back when you gently press then cover and give it a few more minutes on the stove top.
9. Once it’s a beautiful golden brown colour, pull it out the oven and cover with the lid; add a cloth on top to catch the water droplets that form.
10. Set aside to cool before removing the rice cake from the pan.
11. Once cooled, cut into small squares and serve.