Rice coconut pancake (Mkate wa Chila)

Clean and wash the rice thoroughly and soak in water overnight

In a frying pan toast the cardamom over medium heat for a minute. Crush the cardamom in mortar and pestle until well ground and set aside

Drain the rice and add into a blender along with the sugar, yeast, cardamom and half the coconut milk. Blend mixture until a smooth batter is formed. NOTE: gradually add coconut milk so that the batter doesnt become too runny.

Pour batter in a bowl and leave to rise- the batter will look puffed yp and bubbles would have formed fat the top of the batter.

In a crepe pan/flat frying pan, over medium-high heat, add about 1/2 a ladle of the batter and cover with a pot lid. A glass lid is perfect as you can see the pancake cooking through.

Once the colour of the pancake turns from white to a translucent hue and the sides of the pancake begin to rise, remove from the pan and place on a plate.

The pancakes are best served warm with a side of curry/stew or as a snack with tea on its own