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Preparation info

    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 lb pudding rice
  • 1 egg
  • 1 tsp sugar
  • ½ cup boiling water
  • A few crushed cardamom seeds (don’t turn them to powder)
  • 1 cup grated coconut cream
  • 1 tsp dried yeast (not fast-acting)
  • 1 tbsp warm water
  • 1 cup whole milk
  • 1 cup granulated sugar
  • Sunflower oil for frying


  • You need to buy a small karai for this – the tiniest one you can find, enough to hold a cup of water. A nice round shape helps.
  • Soak the rice for five hours.
  • Mix the teaspoon of sugar and tablespoon of warm water, add yeast and leave to foam.
  • Add the coconut to the boiling water and dissolve.
  • Drain the rice well.
  • Liquidize with the diluted coconut cream and milk.
  • Add the yeast and cardamom to this mixture, cover and leave in a warm spot until the next morning.
  • Now mix in the rest of the sugar and the egg.
  • Heat oil in the karai until a small bit of bread rises fast when you drop it in. Gently pour a ladle of the mixture into the karai and leave until you see bubbles at the top, like you do when cooking Scotch pancakes. You must not turn the doughnut too soon. Keep your nerve.
  • Turn over and cook on the other side.
  • Sprinkle with icing sugar if you want to really indulge.