2 Cups Basmati Rice
Tsp Instant Dry Yeast
Table Spoons Coconut Powder
¾ Cup Water
tea spoon. Cardamom, (Powdered)
2 Tbsp. Ghee (For Greasing Pan)
Wash the rice and soak in hot water for 2 to 4 hours.
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.
Add sugar and blend for 1 more minute.
Add 2 egg whites & blend for 1 minute.
Pour the mixture into a bowl. Cover the bowl and allow the dough to rise in a warm place until double volume.
Grease a heavy round 25 cm baking pan with the ghee and heat it on low fire until the ghee is hot.
Stir the dough and pour into the baking pan; cover and leave on fire for 5 minutes until the edges start to dry.
Reduce the heat further and cook for 15 more minutes until the edges turn brown.
Put the pan in a moderately hot oven and bake for 15 minutes until the top is browned.
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