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Culture through the lens of food

Coconut & Cardamom Mandazi

Coconut & Cardamom Mandazi

These coastal Kenyan style Mandazi are laced with freshly ground cardamom. Powdered sugar isn’t a traditional addition, but 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.

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Coconut & Cardamom Mandazi

  • Author: Kiano Moju
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: Makes 40 1x
  • Category: Sweet Things
  • Method: Deep Fry
  • Cuisine: Kenyan

Description

These coastal Kenyan style Mandazi are laced with freshly ground cardamom. Powdered sugar isn’t a traditional addition, but make 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.


Scale

Ingredients

3-4 cups all purpose flour

1/2 cup granulated sugar

2 teaspoons ground cardamom

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup full fat coconut milk (14 oz)

1 large egg, lightly beaten

neutral oil for frying

powdered sugar, to serve


Instructions

  1. In a large mixing bowl whisk together 3 cups flour, granulated sugar, cardamom, baking powder, and salt.
  2. Make a well in the centre and pour in the coconut milk and egg. Starting in the middle, use a spatula to mix together, gradually incorporating in the flour until a sticky dough forms. Add in more flour until the dough is smooth and not very sticky 
  3. Turn dough out onto a clean, floured work surface. Use a rolling pin to roll out into a rectangle that 1/4″ thick. Cut the mandazi into 2-3″ squares or rectangles.
  4. Fry in a pan filled 1″ high with oil heated to 350°F (180°C) until golden brown, turning so both sides cook evenly.
  5. Drain on a plate/tray lined with a paper towel. Dust on top a light blanket of powdered sugar. Mandazi are best enjoyed warm.

Notes

Make your dough up to 2 days before frying.

To make these vegan, remove the egg no need to substitute, you’ll just end up using less flour.

Kiano Moju is the editor and founder of Jikoni. She has created and hosted cooking videos for several publications. Her culinary education began at age 7, taking cooking classes in her native California and spending summers on her family's Maasai ranch in the mountains of Kenya.

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