This recipe allows you to have your gluten free and dairy free cake and eat it too! In Somali, we call the cake macsharo. In Swahili it is called mkate wa sinia, which means ‘bread of the platter’ because it is traditionally made using a large platter called sinia.
Serve warm. If eating later, warm the cake to soften the rice and enhance the flavours. This moist cake is absolutely delicious with a cup of spicy Somali shaah.
Incidentally, this same recipe can be used to make macsharo yariis (mini rice cakes) or golden pancakes called vibibi.
- 2 cups basmati rice (soak overnight)
- ¾ cup coconut powder (the Maggi brand is the most similar to freshly grated coconut)
- 1 tablespoon instant yeast
- ¾ cup sugar
- 2 tsp plain flour (optional)
- ¼ teaspoon ground cardamom
- 1 – 1 ¼ cup water (substitute milk for water for a softer cake)
- Blend all the ingredients together to a smooth batter.
- Add ¼ cup water if the mixture looks too thick. You need a pancake like consistency. Let the batter rest until it doubles in size. This should take about an hour or so.
- Brush oil over a baking dish and bake for 35-40 minutes (180 degree Celsius fan forced oven = 400 degree Fahrenheit) or until golden brown at the top.
- Remove from the oven, cool and cut into pieces for serving.
Author : Abderazzaq Noor
Recipe by : Shukri