Rice coconut pancake (Mkate wa Chila)

Name: Rice coconut pancake (Mkate wa Chila)
Total time: 31500 s
Yield: 12 pieces
Cuisine: British
Ingredients: 2 cups long grain rice; 1 1/2 cups fresh coconut milk; 1/2 cup sugar; 1 1/2 tsp instant yeast; 1 tsp cardamom

Deedee @cook_23679833

Zanzibar, Tanzania.

This is a typical Zanzibari dish that is often served with some stew/curry.
#mycookbook

Deedee @cook_23679833

Zanzibar, Tanzania.

This is a typical Zanzibari dish that is often served with some stew/curry.
#mycookbook

Saved

Ingredients

8 hrs (soaking) 45 mins (prep & cooking)

12 pieces

2 cupslong grain rice
1 1/2 cupsfresh coconut milk
1/2 cupsugar
1 1/2 tspinstant yeast
1 tspcardamom

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Steps

8 hrs (soaking) 45 mins (prep & cooking)

1

Clean and wash the rice thoroughly and soak in water overnight
2

In a frying pan toast the cardamom over medium heat for a minute. Crush the cardamom in mortar and pestle until well ground and set aside
3

Drain the rice and add into a blender along with the sugar, yeast, cardamom and half the coconut milk. Blend mixture until a smooth batter is formed. NOTE: gradually add coconut milk so that the batter doesn’t become too runny.
4

Pour batter in a bowl and leave to rise- the batter will look puffed yp and bubbles would have formed fat the top of the batter.
5

In a crepe pan/flat frying pan, over medium-high heat, add about 1/2 a ladle of the batter and cover with a pot lid. A glass lid is perfect as you can see the pancake cooking through.
6

Once the colour of the pancake turns from white to a translucent hue and the sides of the pancake begin to rise, remove from the pan and place on a plate.
7

The pancakes are best served warm with a side of curry/stew or as a snack with tea on its own