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Fouti emerges from the oven soft and cloud-like, with the unmistakable aroma of toasted coconut that fills the kitchen. This sweet rice cake is a celebration dessert in Guinea, equally at home on festive tables and on quiet afternoon teas. The combination of coconut milk and rice flour creates a delicate crumb that's neither too dense nor too airy. Fouti represents the way Guinean cooking balances simplicity with sophistication—a few humble ingredients handled with care create something memorable.
In a large bowl, combine the rice flour, sugar, salt, and baking powder.
In another bowl, whisk together the coconut milk, water, melted butter, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing until you have a smooth batter.
Preheat your oven to 350°F (175°C).
Line a baking dish (8x8 inches) with banana leaves or parchment paper. If using banana leaves, you can lightly grease them to prevent sticking.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out clean.
Let the Fouti cool in the baking dish for about 10 minutes, then transfer to a wire rack to cool completely.
Cut into squares or slices and serve.
Yes, canned coconut milk works perfectly. Use full-fat coconut milk for the best flavor and texture. Shake the can before opening since the cream separates from the liquid.
Parchment paper is a perfect substitute. Some cooks also use foil, though parchment is easier to work with. The banana leaves add a subtle flavor if you can find them fresh or frozen at African or Asian markets.
The top should look set and lightly golden, and a toothpick inserted in the center should come out clean. It will continue to cook slightly as it cools, so don't overbake or it becomes dry.
Yes, fouti keeps well in an airtight container for 2-3 days at room temperature. It can also be frozen for up to a month. Reheat gently in the oven or microwave before serving to restore softness.
Rice flour is the key—it creates a finer, more delicate texture than wheat flour would. The combination of rice flour and coconut milk is distinctly Guinean and gives fouti its signature lightness and subtle flavor.