Makati is a rice cake made with rice and coconut.  It is very popular in the coastal  areas in East Africa..  It is served with Kuku Paka or eaten on its own as a snack. This recipe was given to me by my friend, Mrs. Adam.

Makes 2

• 1 1/2             cups Basmati rice
• 1 1/2             cups  long grain rice
• 1                   cup water
• 1                   tsp quick acting yeast
• 2                   tsp sugar
• 1                   can(400 ml) coconut milk
• 1                   cup milk
• 1/2                tsp crushed cardamon seeds(elichi)
• 1 1/2             cups sugar
• 2                   tsp kas kas for decoration

Instructions

1. Rinse rice and soak it overnight.
2. In the morning drain the rice.
3. Add 1 cup warm water, yeast and 2 tsp sugar.  When this starts to form add the rice, cardamon seeds and coconut milk and blend it to a very fine consistency.
4. Add the milk, mix it well, pour the mixture in a large bowl, cover it and let it rest in a warm place for 5 hours(in the oven).  it will double in quantity. 
5. Add the sugar and mix well. Let it stand for half an hour.
6. Heat a 9” fry pan, spray it  with Pam or brush it with 1 tsp oil and 1 tsp butter. 
7. The fry pan must be hot, add half the mixture,  cook covered on slow heat(Mark 4-5) for about 15-18 minutes.  Sprinkle 1 tsp kas kas..
8. Put the frying pan under the grill on the middle shelf for about 8 minutes,  till it is golden brown on top.  Brush it with butter.
9. Serve it hot.

Note:  I have used 2- 9” cake tins.