Ing:
2 cups rice soaked overnight
9 tbsp of sugar or
3/4 cup of sugar
2 tbsp milk
1.5 tbsp yeast
1/2 to 1 tsp cardamom powder depending on your taste pinch of salt
2 tbsp oil 17.8 oz coconut cream
2 tbsp oil for putting in the pan

Method: Wash the rice and soak over night, next day drain the rice well and reserve 1/4 of a cup of the coconut cream, 2 tbsp of sugar from the 7 tbsp and the yeast and let it start to proof, add all the other ingredients in the blender and blend until smooth and none of the rice kernels remain. Add the yeast mixture and blend for about 10 seconds and cover with lid to proof until it is doubled in size, if you don’t want to proof it in the blender jar transfer it to another vessel and wait until it is doubled in size, you can put the mixture in a warm place so that it proofs faster, the proofing will depend on the temperature of your house. Turn your oven on to broil setting, once the mixture is doubled in size put a spoon in it and gently mix the mixture, then add the oil in the pan and wait for it to heat up. Add the mixture in the pan, my pan was 3 x 11 and you can see the size of my makati, wait until the sides are a little dry and you can see the edges have browned a bit, then slowly transfer the pan in the oven and let it cook until the top is nice and brown. Let cool completely before you cut it and enjoy it with a cup of masala chai or coffee.
Enjoy!

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