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Makate Mimina Anar Ladha
Healthy Hints
Although delicious, this is luxury bread if you are watching your weight. If you do choose to have it, perhaps avoid the butter, have a smaller wedge and accompany your kuku paka with boiled rice instead.
Ingredients
Ingredients
475 g short grain rice
1½ tsp yeast
20 ml lukewarm water
100 g coconut cream
360 ml semi-skimmed milk
½ tsp heaped cardamom powder
225 g sugar
1 medium egg
4 tbsp rapeseed (canola) oil
2 tsp butter, (optional)
What does this chart mean?
- Calories293kcal
- Protein5.2g
- Fat6.9g
- Saturated fat2.4g
- Carbohydrate52.9g
- Sugars (Total)21.2g
- Fibre0.0g
- Salt0.3g
Directions
1. Soak the rice in a medium sized bowl for 24 hours.
2. Soak the yeast in the water for five minutes and let it rise.
3. Warm the milk slightly and dissolve the coconut cream in the milk to make a sauce.
4. Drain the rice and blend in a liquidiser with the coconut cream sauce.
5. Add the fermented yeast and the cardamom powder to the blended rice and coconut.
6. Put this mixture in a large saucepan, cover and leave it in a warm place overnight (preferably in a pre-warmed oven or under a boiler or near a radiator).
7. When the mixture has risen or leavened, whisk in the sugar and the egg.
8. Divide the mixture into two portions.
9. Place a 26 centimetre, non-stick frying pan over a low heat and add 2 tablespoons of oil.
10. When hot, pour the mixture into this pan, cover and cook over a low heat until the mixture thickens and dries. This should take 12-15 minutes.
11. Then place under a medium grill to cook the top until golden brown; this should take about seven minutes.
12. Allow to cool before easing it out of the pan. Rub 1 teaspoon of butter (if using) to give it a shine.
13. Repeat steps 9-12 for the remaining mixture.
