This delicious rice cake is known on the Kenyan coast as mkate wa sinia or mkate wa kumimina, which literally means flat bread.
It is an absolute must try and is also recommended for celiac sufferers as it is gluten-free.
It takes a little patience and mastery in its preparation, and it will probably take several attempts before you get a satisfactory result, otherwise you can always find it in one of the local restaurants and enjoy it with a good chai.

INGREDIENTS:

2 cups long grain basmati rice
2 cups of coconut milk
1 cup of coconut cream
2 cups water (you may need more or none at all)
1 1/4 cups sugar
1 1/2 teaspoons cardamom powder
1 egg white
1 1/2 teaspoons instant yeast
3 tablespoons melted butter

Wash the rice thoroughly and soak overnight.
Line the bottom of a thick-bottomed baking tray with baking paper and brush with butter to prevent the rice bread from sticking to the pan.
Pour the rice and 3 cups of coconut milk into a blender. Blend well. If the consistency is too thick, slowly add the water, then the sugar and cardamom and finally one egg white. Blend until the mixture is smooth and free of lumps.
 Now pour the mixture into a glass container and mix the batter with a whisk, adding the yeast.
Cover and set aside to rise.
After about an hour, the batter should have doubled in size, stir gently and pour the mixture into the baking tin previously brushed with butter.
Place the pan on the cooker and set the heat to medium-low. Cover with a lid and steam for 10 minutes.
After this first phase of cooking, check the top by gently pushing the rice cake, it should be firm but at the same time spongy, if this is not the case wait another five minutes.
At this point you need to finish cooking in the oven at about 180 degrees with the grill function. Brush the top with melted butter and grill for 10 minutes until golden brown; remove from the oven, cover again with a lid and wait for it to cool.
Once cold, and only when completely cooled, the cake or rice bread is ready to be cut and served.