Mkate wa Kumimina

Ingredients

• 2 cups (400 g) short-grain white rice
• 400 ml thick coconut milk
• 150 ml warm water
• 3/4 cup (150 g) sugar
• 2 tsp instant yeast
• 1 tsp ground cardamom
• 1/2 tsp fine salt
• 2 large eggs
• 3 tbsp ghee, melted, plus more for the tin
• 2 tbsp desiccated coconut, optional

Before you cook

• Rinse the rice until the water runs clear, then cover it with cold water and soak for 6 hours or overnight.
• Drain the rice thoroughly.
• Blend the drained rice with the coconut milk and warm water for 4 minutes, until the batter is completely smooth and pourable.
• Pour the batter into a large bowl and whisk in the sugar, yeast, cardamom and salt.
• Cover the bowl and leave it in a warm place for 2 hours, until the batter is domed with bubbles and smells lightly sour.
• Beat the eggs and the melted ghee into the risen batter until glossy.

Steps

1. Heat the oven to 180C and grease a 23 cm round cake tin generously with ghee.
2. Pour the batter into the tin, which should come about two thirds up the sides.
3. Scatter the desiccated coconut over the surface, if using.
4. Bake for 45 minutes, until the top is deep golden and set and the edges pull away from the tin.
5. Push a skewer into the centre and check it comes out with only a few moist crumbs.
6. If the skewer comes out wet, bake for a further 8 minutes and test again.
7. Rest the bread in its tin for 20 minutes so the crumb firms up.
8. Turn it out, cut it into diamonds, and serve warm or at room temperature with coffee.