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Rice pancakes (mukari)
Yeasted coconut and cardamom rice-flour pancakes
Mukari are soft, lightly sweet Zanzibari pancakes made from a yeasted rice flour and coconut milk batter scented with cardamom. They're cooked covered over a low heat so they puff up and stay spongy. Serve warm with tea.
- Total time
- 155 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the batter
For frying
Method
0/5 doneStep 1: Mix 4 ½ oz rice flour, 1 ¾ oz sugar, 2 tsp ground cardamom, ½ tsp dried yeast and 1 cup coconut milk into a batter of pouring consistency.
Step 2: Cover and keep in a warm place for 2 hours, until doubled in size.
120 minStep 3: Pour a little batter into a non-stick frying pan and spread it out like a pancake.
Step 4: Drizzle 3 tbsp oil for shallow frying around it, cover, and shallow fry on a low heat until golden on both sides. Repeat with the rest of the batter.
20 minStep 5: Serve warm with tea.
Nutrition per serving
- Calories
- 320 kcal
- Protein
- 3 g
- Carbs
- 41 g
- Fat
- 17 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rice pancakes (mukari) take?
- About 155 minutes in total: 130 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 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 sugar?
- Caster sugar, same amount.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
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