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Mkate wa Sinia / Mkate wa Kumimina / Rice and Coconut Cake

Mkate wa sinia also known as mkate wa kumimina is a very common delicacy found in East Africa. It's a rice cake that's full of fresh coconut and freshly ground cardamom. It's also gluten free.

Course Snack
Cuisine Kenyan
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 People
Author Kalyonge

Ingredients

  • 1.5 Cups of diced coconut
  • 1/4 kg (1.5 Cups) Short grain rice - You could also use long grain rice
  • 1 tsp Freshly ground cardamom - Use store bought cardamom powder if freshly grated isn't available
  • 1/2 tsp Cinnamon powder - optional
  • 1/2 tsp All spice - optional
  • 1/2 Cup sugar - adjust up or down to suit your taste
  • 1 Tbs Yeast
  • 1 Cup (240 ml) Water
  • 1/8 tsp Salt

Instructions

  1. Soak your rice over night or for a minimum of six hours.
  2. Start by first blending the coconut with the water for a few minutes.
  3. Add the rice along with the rest of the ingredients and blend until the rice becomes a very fine paste.

  4. Pour the mixture into a bowl, cover with plastic paper and leave to rest for about 1.5 hours for it to rise.

  5. Prepare the sufuria for baking by adding a cup of salt to it. Spread the salt around to flatten it. cover the sufuria with a tight fitting lid and heat it on very high heat for fifteen minutes.

  6. Grease the baking tin (7 X 2.5") and pour in the coconut and rice mixture.

  7. Tap the baking tin a few times to get rid of any big air bubbles.

  8. Place in the heated sufuria oven and cover quickly. Reduce heat to medium low and bake for forty minutes.

  9. Leave to cool for an hour, cover with plastic paper and leave for a few hours to overnight.

SERVING

  1. Use a butter knife to loosen mkate wa sinia from the sides of the tin, if you used a non stick pan just over turn it on to your serving platter.
  2. Divide into six slices and serve with your favourite beverage, like tea or coffee.
  3. ENJOY!!