Ingredients vegetarian 2 servings

• 2 cups rice
• half a packet of coconut cream (250grms)
• half liter milk
• 2 tbsp ghee or butter melted
• sugar to taste
• half teaspoon cardamon
• one tbsp fresh dried yeast (instant)
• one & half cup hot water.

Directions

1. Soak rice 3 to 4 hrs or overnight.
2. dissolve the coconut cream in 1 1/2 cups hot water.
3. Drain Rice, and grind in the liquidizer with the milk
4. Add to the grinded rice mixture, yeast, cardamon & sugar and leave to raise in a warm place.
5. When  mixture has leavened, place a 25cm round cake dish or pan on a low heat and melt one tblspoon of ghee or butter
6. When hot pour half of the leavened mixture into the pan, cover and cook on the lowest heat possible until the mixture thickens and dries (approx 7 to 10min) - remove from heat.
7. place the cake tin under a medium grill to cook the top until golden brown.
8. allow to cool before easying out of the tin.
9. Repeat with the remaining mixture.

This is a traditional rice cake known in Swahili (official language of Kenya) as "Mkate Mimina" (mkate means bread and mimina means to pour).

I trust you all will enjoy - Bon Apitite

Nafisa

Comments