How to Prepare Tasty Rice coconut pancake (Mkate wa Chila)

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Before you jump to Rice coconut pancake (Mkate wa Chila) recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Eating healthy foods tends to make all the difference in the way we feel. We have a tendency to feel way less gross after we increase our consumption of nutritious foods and decrease our consumption of processed foods. A salad allows us to feel a lot better than a piece of pizza (physically at any rate). Deciding on healthier food choices can be tough when it is snack time. Shopping for snacks can be a difficult task because you have a great number of options. Here are a few healthy snacks which you can use when you need a quick pick me up.

Yogurt can be a snack a lot of people ignore. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt would make a amazing snack, however. Along with calcium, it really is a good source of necessary protein and vitamin B. Yogurt is easy for the physical body to digest and, dependent on the type of culture utilized to make the yogurt youre eating, can also help regulate your digestive system. Fast hint: select unsweetened yogurt and include walnuts or flaxseeds. This reduces your sugar intake without minimizing the taste of your snack.

A large assortment of quick health snacks is easily available. Determining to live a healthy way of life can be as easy as you want it to be.

We hope you got insight from reading it, now let's go back to rice coconut pancake (mkate wa chila) recipe. You can cook rice coconut pancake (mkate wa chila) using 5 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Rice coconut pancake (Mkate wa Chila):

1. Take 2 cups of long grain rice.
2. Get 1 1/2 cups of fresh coconut milk.
3. Use 1/2 cup of sugar.
4. You need 1 1/2 tsp of instant yeast.
5. Provide 1 tsp of cardamom.

Instructions to make Rice coconut pancake (Mkate wa Chila):

1. Clean and wash the rice thoroughly and soak in water overnight.
2. 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.
3. 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 doesn't become too runny..
4. 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..
5. 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..
6. 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..
7. The pancakes are best served warm with a side of curry/stew or as a snack with tea on its own.

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