Grate coconut flesh using a grayer or use mbuzi. Add half of the water and squeeze with hand to get the milk(There is also a local tool for doing that). Set aside the thick first extract and then add the second half and extract more milk.

Place flour in a bowl, add yeast then and add the coconut milk little by little and make dough.

Make the dough and set it aside to raise for about 30 minutes.

Once it has raised to double the size, punch down and roll out into rectangular shape and don't roll it too thin.

Cut the rolled out dough into long strips then diagonally to attain diamond-like shapes.

Heat oil and deep fry and set aside to cool

Prepare the sugar syrup by dissolving sugar in water and heating it to a thick consistency. The syrup will bubble up. Then put the cooled mitai and mix well under medium heat by tossing.

Do this until the sugar dries up and coats the mitai.