Rice Cake
- Soomaali
- Macsharo
- Français
- Gâteau de Riz (Mkate wa Maashara)
- العربية
- لم يُترجم بعد
بقلم ليلى وعبدالله · ·
لم تُترجم بعد إلى العربية. تُعرض بـالإنجليزية.
This is the Bravanese (Brava, Somalia) take on the honeycomb rice cake that has different versions that are made all over Asia. It is sweet, soft and springy. The yeast gives it a spongy texture that lends it the ability to soak sauces.
Mkate wa Maashara is the rich man’s Maanda. When the Bravanese want to impress their honoured guests, they serve them Maashara with the meat dishes. Maanda is made from corn, whereas the Maashara is made from rice which is a rarer commodity in Brava. That is why Mkate wa Maashara is also known as Mkate wa Mpuunga (mpuunga meaning rice).
Mkate wa Maashara is a good snack by itself, or it is paired with samosas when breaking the fast during the Ramadan.
شاهد
المقادير
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
طريقة التحضير
اضغط على الخطوة لتعليمها كمنجزة.
Make the yeast mixture. Let it stand for at least 15 minutes. You can double the quantity and save it in the fridge for later use.
Combine the ingredients and mix the batter to the desired consistency.
Let the batter ferment for three hours. You can refrigerate it for cooking the maashara the next day.
Make the syrup and add it to the batter: add the sugar to the pot; add the water and boil for 5 minutes; add ½ tsp of cardamom; add the cool syrup to the batter.
After adding the cooled syrup, the batter will be very watery. That is the way it should be.
On high heat, pour 1 Tbsp of oil into the wok. Pour in 2 cups of batter when the oil begins to smoke.
Lower the heat to medium and cook for 1 minute.
Cover and turn the heat down very low. The maashara will be cooked after 20 minutes. Note: you can also bake the maashara in the oven at 350°F/180°C for 15 minutes.
If you don’t have a wok, use a frying pan.
التعليقات
81 تعليقشكرًا! سيظهر تعليقك بعد مراجعته.
حدث خطأ. يُرجى المحاولة مرة أخرى.
Can I make My own rice flour, as in soak rice, let it dry and then, grind it?
This has a wonderful yeasty flavor. A lot like Vietnamese Bánh bò, which has a very similar batter and is steamed. I think I like this better though, the caramelized bottom and the flavor of cardamom make it something special.
You are right. We just had it for breaking our fast and it was delicious. Thank you!
Thank you for your quick response. I will cook it and try it one day.
I saw your cake looks delicious. I want to try it, I know every ingredient, but only semonila I don’t know what it looks like and where they sell it. Please tell me about it, thank you
It is a granular milled product of durum wheat. You can find at the supermarkets or Middle Eastern grocers. You can also find at Indian stores where it is known as sooji.
asc wr wbr waan ka helay walaalaheen xawaash aad baad ugu mahadsantihiin madaama aad noo faa iidaysan rabina ha idinka ajar siiyo hana idin xifdiyo
Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuh.
Mahadsanid walaal. Adigana Ilaahay qayr badan ha ku siiyo.