Mkate wa sinia or mkate wa kumimina is the most popular East African snack after Mandazi or Vitumbua. In Swahili the word “Mkate ” is bread, “Sinia” is a large round tray or dish and to”Kumimina ” is the Swahili verb for pouring something. This gluten-free spongy rice bread/cake is served with Kuku Paka (Coconut Chicken Curry) for lunch, breakfast or as a snack at Elevenses, or the afternoon tea in Tanzania.

My MaaIL first taught this to me. She was a renowned cook in her own right, and her measurements for the rice and coconut milk were usually using a ‘kopo’ (condensed milk can). The coconuts were grated using a ‘Mbuzi’ in large ‘Sinia’, then into her trusty Moulinex blender it went in batches with a little hot water to make the ‘thick tui’ (coconut milk), then the milk was extracted, back into the blender it went, more hot water added, extract ‘thin tui’, and repeat. I mean how much water do you use to extract thick tui and thin tui? What’s the formula of the size of coconut vs. the amount of water to be used? It was overwhelming. I could just never get the consistency right; I would watch her hawk-eyed, as she would fry one after another to send to the Mosque for Fathea.

Somedays, she would use a little less freshly squeezed tui or “thin” coconut milk, and then add a little bit more “thick” coconut milk, other days it was a different formula altogether, she somehow just knew it was right at some point, then when she would dip a spoon into the batter, and it if stuck to the back of the spoon, she would run her finger through the coating and if a straight line remained visible then the batter was ready.

Over the last 25 years of making this, I have mastered my own formula for a “no-fail” makate, no coconut milk extraction is required, really, it’s one that will impress your MIL to the boot.

Ingredients:

• 1 and 3/4 cup of long grain basmati rice
• 2 cups warm water
• 1 cup sugar
• 100g. Maggi coconut milk powder or 200gms of coconut cream bar
• 1/2 teaspoon cardamom powder
• 3 tablespoon light oil
• 1 teaspoon sugar
• 1 teaspoon active yeast
• 1/4 cup warm water

Method:

1. Start off by making the yeast mixture. You’ll want to add 1/4 cup of warm water (about 105 degrees Fahrenheit) to a large measuring cup along with 1 teaspoon of yeast and 1 teaspoon of sugar, give it a quick whisk and let it sit for about 10 minutes or until it blooms. 
   
   
2. In a high speed blender or Vitamix, blend the rice, coconut powder, granulated sugar and 2 cups of warm water for about 5 minutes or until the rice breaks down and the mixture resembles a smoothie kind of texture. 
   
   
3. Next add the bloomed yeast and gently mix in the blender with the rice mixture, give it a quick blitz. 
   
   
4. Transfer the rice and coconut batter into a large bowl or container.  
   
   
5. Cover and keep it in a warm place for a 5-6 hours until the rice mixture doubles its original size. You can also keep it in the oven with the light turned on. 
   
   
6. After the batter has risen add cardamom powder and mix well. 
   
   
7. Use a heavy-bottomed  10″ non-stick frying pan to cook the Mkate Mimina, or use a smaller frying pan to make 2 makates. Cover the handle of a frying pan with a foil to prevent it from burning under the broiler.  
   
   
8. Heat the frying pan on medium heat on the stove top. 
   
   
9. Preheat the oven broiler as well. 
   
   
10. Add 3 tbsp. of oil to the frying pan and lower the heat medium-low.
    
    
11. Pour the mixture into the pan.
    
    
12. Cover the frying pan and cook until you see the sides firming up and small holes appear on the surface about 10 minutes. 
    
    
13. Once the sides are firm, remove the lid and transfer the frying pan the oven. 
    
    
14. Cook for about 5-6 minutes under the broiler / grill.
    
    
15. Keep the oven door open and watch to ensure the top browns but does not burn. 
    
    
16. When the top is golden brown, remove from the oven and let it cool completely before cutting it. 
    
    
     
    Serve as an accompaniment with Kuku Paka and boiled rice at lunch or a cup of chai any time of the day!