Ecomely

Language

Mkatra (Comorian rice pancake): recipe illustration
Breakfast

Mkatra (Comorian rice pancake)

A thick, soft pancake made from rice and coconut, cooked in a pan, fragrant and lightly sweet. Eaten at breakfast or teatime, often with mint tea or coffee.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Soak the rice for 4 hours, then drain it and blend it with the grated coconut and a little water to get a smooth batter.
  2. Add the sugar, yeast, salt and cinnamon, then mix with the lukewarm water until you have a soft, uniform dough.
  3. Cover and let the dough rise for about 1 hour, until it has doubled in size.
  4. Heat a non-stick pan with a little oil over medium heat.
  5. Pour a large ladleful into the center and cook for about 3 minutes, until the bottom is golden and small bubbles form on the surface.
  6. Flip the pancake and cook for 2 more minutes. Serve warm.

Variations and tips

Vanilla version. Add a teaspoon of vanilla extract to the batter for a softer flavor.

More ideas

Chapo cha tende (date flatbread)30 min · 4 serv. · budget-friendlyRice milk porridge (uji wa mchele)45 min · 4 serv. · budget-friendlyMaandazi ya nazi na sukari (coconut and sugar fritters)45 min · 6 serv.Mandazi ya mtama (sorghum fritters)40 min · 4 serv. · budget-friendlySweet cardamom fritters (maandazi ya iliki)40 min · 4 serv. · budget-friendlyChai ya iliki15 min · 4 serv. · budget-friendlyChai ya tangawizi na maziwa15 min · 4 serv. · budget-friendlyCassava cake (keki ya mhogo)1 h 05 · 6 serv.

Original Ecomely recipe.