Mkate wa Sinia Mahorais

Mkate wa Sinia Mahorais is a cherished coastal cake traditionally poured into a shallow pan and steamed until softly set with a delicate, perfumed crumb. Popular across the islands of the Comoros and Mayotte, it’s often served at family gatherings, celebrations, and afternoon tea. The technique emphasizes a silky batter, a gentle rise, and steam-cooking for a tender texture. While regional households guard their own little nuances—spice levels, pan shapes, and surface finishes—the hallmark remains its smooth, sliceable body and subtle aroma, perfect both warm and at room temperature.

Ingredients

• 2 cups rice flour
• 1 3/4 cups coconut milk
• 1/2 cup sugar, plus 1 tablespoon for blooming
• 2 teaspoons active dry yeast
• 1/3 cup warm water
• 2 large eggs, at room temperature
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 tablespoons melted ghee, plus more for brushing
• 1 tablespoon sesame seeds (optional, for topping)
• oil for greasing the pan
• 1 teaspoon vanilla (optional)
• 1 teaspoon finely grated lemon zest (optional)

Preparation

1. Grease a 9-inch round or similar shallow pan with a thin film of oil or melted ghee. Set up a steamer (or a large pot with a rack and tight lid) with enough water to steam without touching the pan’s base.
2. In a small bowl, combine warm water with 1 tablespoon sugar and sprinkle in the active dry yeast. Stir and let it stand for 10 minutes, until foamy.
3. In a mixing bowl, whisk together the rice flour, remaining sugar, cardamom, and salt. Add the coconut milk, lightly beaten eggs, the bloomed active dry yeast, and the melted ghee. If using, stir in vanilla and lemon zest. Whisk until the batter is smooth and pourable.
4. Pour the batter into the prepared pan. Cover loosely and let it rest in a warm spot until small bubbles dot the surface and the volume looks slightly puffed, about 30 to 45 minutes.
5. Bring the steamer water to a steady simmer. Set the pan in the steamer, cover tightly, and steam over medium heat for 35 to 45 minutes, or until a skewer inserted near the center comes out clean. If desired, brush the surface with a little melted ghee and sprinkle sesame seeds, then steam an additional 2 to 3 minutes to set the topping.
6. Remove the pan and let the cake stand for 15 minutes. Loosen the edges, unmold onto a plate, and slice into diamonds or squares.

Notes and Tips

• Texture: The batter should be silky and pourable—closer to pancake batter than bread dough. If it seems too thick, whisk in a splash more coconut milk.
• Spice profile: For a brighter aroma, increase cardamom slightly. For a richer finish, add a touch more melted ghee to the warm cake.
• Pan choice: A wider, shallow pan gives quicker, more even steaming and the signature low profile.
• Surface finish: A light brushing of melted ghee adds sheen, while a pinch of sesame seeds provides gentle crunch.

How to Enjoy

Serve warm or at room temperature alongside tea or coffee. It’s lovely on its own, and equally at home as part of a festive spread. Leftovers keep well: wrap and store at room temperature for a day, or refrigerate for up to two days. To revive, steam briefly for 5 to 7 minutes to restore the tender crumb before serving.