Sweet rice cake/bread
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.
Ingredients
Scale
- 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
- Thoroughly wash the rice and soak it overnight.
- 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.
- 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.
- 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. - Cover and set aside to rise.
- After about an hour, mix the batter gently and pour the mixture into your thick bottomed pan.
- 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.
- 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. - 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.
- Set aside to cool before removing the rice cake from the pan.
- Once cooled, cut into small squares and serve.
Find it online: https://swahilifood.com/introducing-rice-cake-bread/