Mkate wa kumimina

Name: Mkate wa kumimina
Prep time: 20 min
Cook time: 45 min
Total time: 635 min
Yield: 8
Cuisine: Tanzanie
Ingredients: 300 g raw white rice; 350 ml unsweetened coconut milk; 80 g sugar; 5 g instant dry baker’s yeast; 1 g ground cardamom; 2 g salt; 10 ml oil for the tin; Cold soaking water, discarded afterwards

🥥 Pourable rice and coconut bread with cardamom, baked in a round tin.

Ingredients

300 g raw white rice
350 ml unsweetened coconut milk
80 g sugar
5 g instant dry baker’s yeast
1 g ground cardamom
2 g salt
10 ml oil for the tin
Cold soaking water, discarded afterwards

Preparation

Rinse rice, soak in plenty of cold water in the refrigerator for 8 hours, then drain and discard soaking water.

Blend rice with 350 ml coconut milk until finely smooth and thick but pourable. Let cool if warmed. Mix in sugar, instant yeast, cardamom and salt

cover and rise about 1 hour until bubbly.

Preheat a static oven to 180 °C. Oil a 20 cm round tin with 10 ml oil. Stir batter gently and pour into tin, no more than two-thirds full.

Bake about 45 minutes until lightly golden and set

a skewer must show no raw batter. Extend if necessary. Rest in tin 15 minutes, then on a rack 15 minutes.

Cut into 8 portions. Total time includes 8 hours soaking, 1 hour rising, 20 minutes preparation, 45 minutes baking and 30 minutes cooling. Rice flour is not a direct substitution.