Mkate wa Sinia
Mkate wa Sinia:
Any time is tea time with this fluffy and spongy rice cake.
4 cups rice
7 cups water
To soak the rice, wash and drain the rice then cover the rice with the 7 cups of water and place it on a stove to cook. This next step is very crucial, as soon as the water starts to form a bubble or foam starts to form showing any sign of cooking, remove the pot from the stove. You do not want the water to boil or bubble and you definately do not want the rice to cook.
Now let the rice soak in the same water for atleast an hour.
After an hour drain any excess water from the rice.
1 tbsp yeast
1 tbsp flour
Half a cup cream or milk
1 cup coconut flour
2 thirds cup sugar
1 and a half cups water
In a blender, add the drained rice and all the ingredients except sugar and blend for a few minutes then add the sugar.
Continue blending until smooth.
Pour the batter in a bowl and cover.
Let the batter rise.
**Optional: For softer mkate after the batter has risen add half a cup cream and mix well then continue with the cooking process or just continue with the regular recipe.
Once risen, take a baking tin, add some ghee or oil and place it on a stove.
Pour the batter and cook covered on a medium heat stove for a few minutes, then uncover and finish baking the mkate in a 350 degrees oven for about 35 minutes.
After 35 minutes if the top is nt golden brown or the desired colour is not reached, turn your oven to broil and let the mkate reach the desired colour.
Once ready remove the mkate from the oven and let it cool completely before removing from the pan.
I made 2 medium size mikate out of this recipe.
Serve with a tea.