Mkate Wa Kumimina

Ingredients:

2 Cups Basmati Rice

1 Cup Sugar

2 Tsp Instant Dry Yeast

7 Table Spoons Coconut Powder

1 ¾ Cup Water

2 Egg Whites

½ tea spoon. Cardamom, (Powdered)

2 Tbsp. Ghee (For Greasing Pan)

Directions:

1. Wash the rice and soak in hot water for 2 to 4 hours.

2. Remove the rice from soaking water and put it in a blender together with the remaining ingredients except sugar and blend well for about 5 minutes.

3. Add sugar and blend for 1 more minute.

4. Add 2 egg whites & blend for 1 minute.

5. Pour the mixture into a bowl.  Cover the bowl and allow the dough to rise in a warm place until double volume.

6. Grease a heavy round 25 cm baking pan with the ghee and heat it on low fire until the ghee is hot.

7. Stir the dough and pour into the baking pan; cover and leave on fire for 5 minutes until the edges start to dry.

8. Reduce the heat further and cook for 15 more minutes until the edges  turn brown.

9. Put the pan in a moderately hot oven and bake for 15 minutes until the top is browned.

Serving Instructions:

Since this falls in the bread group, mkate wa kumimina is typically served with something wet. Most often it is eaten as a night meal with some type of a curry like beef stew curry, chicken curry, kidney bean soup, kidney bean with cream soup etc