Contributed by Taazim Jessa

1 tin* basmati rice, washed and soaked for 2 hrs
1/2 tin* water
1 (400 ml or 13.5 fl oz) tin coconut milk (IF using Sweetened Milk tin, use 1 1/2 tins)
2 Tbsp milk
2 Tbsp dessicated coconut (e.g. SWAD brand) OR coconut powder
1 ½ tsp Instant yeast (e.g. Fleichmans brand)
9 Tbsp sugar
2 Tbsp butter, melted
6 pods of cardamom.

* Tin here means an empty tin of Sweetened Milk, equivalent to 1 1/4 cups.

Grind together drained rice, and HALF of the liquid (coconut milk, water, milk), yeast, coconut powder and Cardamoms. Add the liquids gradually so that rice is finely ground into thin liquid. Strain the batter through thin muslin (scarf) or cheese cloth into a bowl. Grind the strained batter again, with remaining HALF of the liquid. Strain again. Dispose of the residue this time (you ‘ll have about 2 Tbsp of ground residue left in the cloth). [This method will be demonstrated in class.] If you find straining too much of a hassle, simply make sure you grind the mixture to a very fine consistency and omit the whole straining process. Stir the mixture well and set aside to rise for about 45 minutes to1 hour. When risen, add the sugar and stir until sugar is dissolved.

Heat a large, broad-rimmed frying pan and put 2 Tbsp butter in it. When hot and sizzly, pour the mixture gently into pan. Wait for 5 minutes and then reduce heat to medium. Cover frying pan with a lid. After about 10 minutes, reduce heat to low and cook Mkate for another 15 minutes. When surface is firm, place the frying pan under the broiler and broil the top until golden. Remove and cool Mkate before cutting into triangles.