Ugali keki (corn flour cake). Ugali (Corn Fufu) — Easy to prep, soft, very delightful and filling side dish. A perfect cornmeal side dish for greens, stews and proteins. A wide variety of corn flour cake options are available to you, such as packaging, certification, and feature.
The Best Cornflour Sponge Cake Recipes on Yummly Ugali was a perfect dish to serve alongside the sukuma wiki to create a filling and nutritious meal. The texture of the cooked ugali is smooth and dumpling like with very little flavor. You can have Ugali keki (corn flour cake) using 8 ingredients and 7 steps. Here is how you cook that.
Ingredients of Ugali keki (corn flour cake)
- It’s 2 cups of unga ya ugali (corn flour).
- It’s 1/2 cup of sugar.
- Prepare 2/3 cup of oil.
- It’s 4 of eggs.
- Prepare 1 cup of milk.
- Prepare 1 tbsp of baking powder.
- It’s 1 tsp of cardamon.
- You need 1/4 tsp of salt.
It's perfect to scoop up some sukuma wiki to add variety to the texture, and a small amount goes a long way. White corn meal ideal for ugali, sadza, mealie meal , pap sembe or nshima. Ships from and sold by Discovery Korner. Discover a great selection of Maize – Corn Flour at the best prices ✓ Best prices in Kenya ✓ Pay Online or Cash On Delivery.
Ugali keki (corn flour cake) instructions
- Grease a 1/2kg baking tin. Preheat the oven to 180°.
- Sift the flour twice (once if you used Dola, I used kisiagi unga) then whisk in the dry ingredients (baking powder, cardamon and salt)..
- Beat the eggs slightly then add oil and whisk until well incorporated, add sugar gradually..
- Pour #3 into the mixing bowl with #2 and whisk well until you have a smooth consistency (should be slightly thicker than the pancake batter)..
- Bake for 30 – 35 mins or until a toothpick insert comes out clean..
- Let it cool in the tin for 10mins then another 10 on the cooling rack..
- Enjoy with a cold glass of milk while still warm or a cup of tea when it's cooled kabisa..
Look for corn flour or maize flour at the store. In addition to the flour and water you will need a saucepan and a wooden spoon, as well as a stove to cook the ugali on. Slowly pour the corn flour into boiling water. Stir continuously and mash any lumps that do form. Add more corn flour until it is thicker than mashed potatoes.