Mukate wa Sinia
A soft, sponge-like Swahili rice cake fermented overnight and steam-baked with coconut milk and cardamom, prized for its delicate honeycomb crumb.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
In a bowl, whisk the rice flour, coconut milk, sugar, yeast, and cardamom into a smooth, thick pourable batter.
- 2
Cover the bowl and let it ferment at room temperature for 8 hours or overnight, until bubbly and slightly risen with a tangy aroma.
- 3
Stir the batter gently to release some air, then pour it into a greased 8-inch round cake pan or tray.
- 4
Bake in an oven preheated to 350°F for 30 to 35 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
- 5
Let the cake cool for 10 minutes, then cut into diamonds or wedges and serve at room temperature with tea.
Plan it in Listahan
Add Mukate wa Sinia to your week, check it against your household's allergens, and build the shopping list automatically.