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Mkate wa sinia
Coconut and rice tray cake
Zanzibar's yeasted coconut-and-rice tray cake
Ramadan evenings in Stone Town and Mombasa bring out trays of mkate wa sinia, cut into wedges and set out for iftar beside spiced chai and dates. Soaked rice is blended with coconut milk, sugar, cardamom and yeast into a pourable batter (hence its other name, mkate wa kumimina, 'poured bread'), left to bubble, then baked in a round metal tray called a sinia. Inside it is spongy and full of holes like a crumpet; the top and base turn golden and slightly chewy. It contains no egg, dairy or wheat. Under-blending is what ruins it: a gritty batter bakes into a sandy cake, so blend until a drop rubbed between your fingers feels completely smooth. Chef's tip: add a couple of spoonfuls of cooked rice to the blender, the way coastal cooks do; it makes the crumb softer and more springy.
- Total time
- 235 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the batter
- 14 oz basmati riceuncooked
- 1 ¾ oz cooked riceabout 3 tbsp
- 1 ¾ cups coconut milk
- 5 ½ oz sugar
- ¼ oz instant dried yeastcheck the label if you need it gluten free
- 1 tsp ground cardamom
- 1 pinch salt
- ½ cup warm wateras needed
For the tray
- 2 tbsp vegetable oil
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Method
0/9 doneStep 1: Rinse 14 oz basmati rice until the water runs clear, cover with plenty of cold water and soak for at least 2 hours, or overnight.
120 minStep 2: Drain the rice well and put it in a powerful blender with 1 ¾ oz cooked rice, 1 ¾ cups coconut milk, 5 ½ oz sugar, 1 tsp ground cardamom and 1 pinch salt.
Step 3: Blend for 3–4 minutes, adding ½ cup warm water a little at a time, until you have a completely smooth batter like thick double cream. Rub a drop between your fingers: if it feels gritty, keep blending.
4 minStep 4: Stir in ¼ oz instant dried yeast, cover the jug and leave in a warm place for 1 hour, until the batter is bubbly and has risen by about half.
60 minStep 5: Heat the oven to 400°F (350°F fan). Brush a 25 cm round shallow cake tin or tray generously with 2 tbsp vegetable oil and heat it in the oven for 5 minutes.
5 minStep 6: Stir the batter gently once, then pour it into the hot tray; it should sizzle at the edges.
Step 7: Bake for 25–30 minutes, until puffed, deep golden at the edges and firm on top, and a skewer pushed into the middle comes out clean.
28 minStep 8: For the traditional browned top, slide the tray under a hot grill for 2–3 minutes, watching it closely.
3 minStep 9: Cool for 15 minutes in the tray, then loosen the edge and turn out. Cut into wedges and eat the same day, warm or at room temperature.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 4 g
- Carbs
- 60 g
- Fat
- 10 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mkate wa sinia take?
- About 235 minutes in total: 200 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of basmati rice?
- Any long-grain rice, same amount.
- What can I use instead of cooked rice?
- Any long-grain rice, same amount.
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