Recipe courtesy of Kiano Moju
Recipe courtesy of Kiano Moju
Watch how to make this recipe.
Coconut and Cardamom Mandazi
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: About 24 mandazi
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 164 mg
The coastal Kenyan-style mandazi are laced with freshly ground cardamom. Powdered (confectioners’) sugar isn't a traditional addition, but it makes for a lovely presentation. If you wish to serve without the powdered sugar, add a touch more granulated sugar to your dough to make up for it.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: About 24 mandazi
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 13 g
- Saturated Fat
- 4 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 4 g
- Cholesterol
- 23 mg
- Sodium
- 164 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Try this cooking class now
30m
Easy
CLASS
- Heat 1/2 inch of the oil in a heavy-bottomed pan, pot or Dutch oven fitted with a deep-fry thermometer over medium heat to 350 degrees F (180 degrees C). Line a large plate or baking sheet with paper towels.
- Whisk together the flour, granulated sugar, cardamom, baking powder, salt and cinnamon in a large bowl.
- Make a well in the center and pour in the coconut milk and egg. Starting in the middle, use a rubber spatula to mix together, gradually incorporating the flour until a sticky dough forms. On a lightly floured work surface, knead the dough until smooth, adding a tablespoon of flour at a time as needed to keep your hands from sticking.
- Turn the dough out onto a clean lightly floured work surface. Use a rolling pin to roll out the dough into a 1/4-inch-thick rectangle. Cut the mandazi into about two dozen 2-inch squares or rectangles.
- Working in batches, fry the mandazi, using a spider to turn so both sides cook evenly, until golden brown, 2 to 3 minutes per side.
- Drain on the prepared plate. Dust on top a light blanket of confectioners' sugar. Mandazi are best enjoyed warm.
Cook’s Note
You can make your dough up to 2 days ahead before frying and store, covered in plastic wrap, in the refrigerator. Bring to room temperature before rolling and frying. To make these vegan, remove the egg (no need to substitute). You'll just end up using less flour.
Looking for Something Else?
Related Pages
- Toasted Coconut and Orange Icebox Cookies
- Coconut and Black Rice Pudding
- Magic Pea Flower Granita
- Fresh Coconut and Mint Chutney
- Coconut and Lime Pie
- Sweet Pea Soup with Coconut and Ginger
- Coconut and Oatmeal Drop Cookies
- Steamed Glutinous Rice with Coconut and Mango
- Homemade Pineapple Whip with Toasted Coconut and...