Mkatra SiniyaSpiced Coconut Rice Cake

Name: Mkatra Siniya (Spiced Coconut Rice Cake)
Prep time: 2 h 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Comoros
Ingredients: 350 g White Rice (rinsed); 400 ml Coconut Milk; 140 g White Sugar; 7 g Active Dry Yeast; 4 g Salt; 3 g Cardamom Powder; 2 g Cinnamon Powder; 20 ml Coconut Oil; 80 ml Water (lukewarm)

This traditional-style baked rice cake is made from soaked rice blended with coconut milk and perfumed with cardamom and cinnamon. It bakes into a tender, lightly sweet cake with a delicate crumb.

Prep

2h 30m

Cook

45m

Serves

Estimated

Nutrition

Per serving

493kcal

Calories

Protein

20g

Fat

75g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

350g
White Rice (rinsed)
400ml
Coconut Milk
140g
White Sugar
7g
Active Dry Yeast
4g
Salt
3g
Cardamom Powder
2g
Cinnamon Powder
20ml
Coconut Oil
80ml
Water (lukewarm)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Soak the white rice in water until softened, then drain well.
02
Stir the active dry yeast into the lukewarm water and leave until foamy.
03
Blend the soaked white rice with the coconut milk until very smooth.
04
Stir in the white sugar, salt, cardamom powder, cinnamon powder, and the yeast mixture.
05
Leave the batter to rest until lightly aerated.
06
Preheat the oven to 180°C (350°F) and grease a baking dish with the coconut oil.
07
Pour in the batter and bake until the cake is set and lightly golden on top.
08
Cool until just warm before slicing and serving.

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