Mkate wa Sinia

Background

Mkate wa Sinia is a cherished Swahili coastal cake, celebrated along the East African shoreline from Lamu to Zanzibar. Its hallmark is a smooth, lightly fermented batter based on rice and lush coconut milk, gently cooked until set with a tender crumb and a fragrant aroma. Traditionally prepared for breakfasts, afternoon tea, or festive gatherings, it balances mellow sweetness with spice and a delicate, almost pudding-like interior.

Ingredients

• 2 cups rice, thoroughly rinsed and soaked
• 2 to 2 1/2 cups coconut milk (as needed for a pourable batter)
• 3/4 cup sugar
• 1 1/2 teaspoons yeast (active dry)
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 to 2 tablespoons melted ghee, plus more for greasing
• 1 to 2 tablespoons sesame seeds for topping
• Pinch of optional saffron

Preparation

1. Soak the base: Rinse the rice thoroughly, then cover the rice with plenty of liquid in a bowl and set aside for about 4 hours, until the grains press easily between your fingers. Drain well.
2. Blend the batter: Combine the soaked rice, 2 cups coconut milk, sugar, cardamom, and salt in a blender. Blend until completely silky and smooth. If the mixture is thick, add a splash more coconut milk to achieve a pourable, crepe-like consistency. Sprinkle in the yeast and blend briefly just to combine.
3. Ferment: Pour the batter into a large bowl, cover, and let it rise in a warm spot until noticeably airy and slightly puffy, about 1 hour. The surface may show fine bubbles—this is ideal.
4. Prepare the pan: Lightly grease a heavy, lidded skillet or a cake pan that fits into a covered pan with melted ghee. If using, stir the saffron into the batter. Pour the batter into the prepared pan and tap gently to release large air pockets. Sprinkle the top evenly with sesame seeds.
5. Cook until set: Set the pan over very low heat with a tight-fitting lid. Cook gently until the edges pull away slightly and a skewer inserted near the center comes out clean, about 30 minutes. If your heat source runs hot, use a heat diffuser to keep the bottom from browning too quickly.
6. Finish and unmold: Brush the surface with a thin veil of melted ghee for gloss and aroma, then let the cake rest for 10 minutes. Run a thin knife around the edge, invert, and serve warm or at room temperature.

How to Enjoy

Slice Mkate wa Sinia into diamonds or squares and enjoy it plain or alongside milky tea or coffee. It is lovely as a mid-morning bite, a gentle dessert after a savory meal, or a snack for guests. The tender crumb, subtle spice from cardamom, and rich finish from ghee make it satisfying on its own, while the toasted crunch of sesame seeds provides a pleasant contrast.

Pro Tips

• Texture check: The batter should flow easily; adjust with a touch more coconut milk if it feels heavy.
• Flavor balance: For a more aromatic profile, freshly grind the cardamom. To make it sweeter, add a bit more sugar to taste.
• Golden finish: A light brush of melted ghee right after cooking keeps the top supple and glossy.

Storage

Allow the cake to cool completely, then store in an airtight container at room temperature for a day, or refrigerate for two to three days. Rewarm gently in a covered pan over very low heat to soften the crumb before serving.