How to prepare lates Swahili Coconut Mandazis
These amazingly soft donuts are very famous in East Africa where I come from. They are excellent with a cup of tea or coffee. The dash of cardamom adds an authentic taste which makes it different from regular donuts. You can serve it with either honey or jam. Could be also served with curry - that is how we like it.
Ingredients
for 40 mandazis
3 cups all-purpose flour, plus more for dusting (375 g)½ cup sugar (100 g)1 ½ teaspoons baking powder2 teaspoons ground cardamom½ teaspoon kosher salt- 1 egg, beaten
13 ½ oz coconut milk, 1 can (400 mL)- oil, for frying
Procedures for Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, cardamom, and salt. Make a well in the center, then use a rubber spatula to mix in the egg and coconut milk until the dough comes together.
- Turn the dough out onto a floured surface and knead until smooth. Dive the dough into 4 portions. Roll out 1 portion of dough into a circle about ¼-inch (6 ml) thick. Cut into 8 triangles. Repeat with the remaining dough portions.
- Heat the oil in a large pot until it reaches 350˚F (180˚C).
- Working in batches, fry the mandazi for 2-3 minutes per side, until golden brown. Drain on paper towels. Serve as breakfast or a snack with 5. Kenyan coffee or chai.
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