I have a confession to make yo. I’m a bread addict. I love my bread. I can’t explain how much. No matter how much anyone tells me to stay away from Wheat. It always finds its way back into my life . The first time I tried baking the famous Swahili “mkate wa sinia”( Rice bread) it came out terribly wrong. The taste was manageable but it had come out almost completely burnt. I have perfected my Rice bread since then. So I wanted to share my new discovered recipe with anyone that would love to make Rice bread at some point in life. It’s worth trying.
Oh my tea is ready. Let’s go get the bread rolling yo.
• 3cups Rice flour
• Coconut milk from 3 coconuts
• 1 teaspoon yeast dissolved in a quarter cup of warm water
• A quarter cup milk
• Half a teaspoon cardamom seeds.
• 1 cup sugar
1) Add 1 cup coconut milk to the Rice flour and form a dough.
2) Knead for about 5minutes.
3) Blend together the rest of the coconut milk, milk, sugar and yeast.
4) With an electric blender, blend half the mixture at a time for 3minutes.
5) Pour the mixture in a pan.
6) Add cardamom seeds. Mix with a wooden spoon.
7) Cover and place in the sun or in a warm place till the mixture rises to double the size.
8) Place the mixture in a greased saucepan, Cover with aluminum foil.
9) Cook on low heat.
10) Insert a toothpick to ensure its cooked. If it comes out clean then the cake is ready.
11) When it’s cooked and firm, grill the top to brown the top.
12) Leave to cool, remove from the pan, cut into squares and serve with whatever you want to eat or drink. It goes well with tea, meat or fish.
Enjoy your bread Yo.