Put the rice flour in a bowl and slowly add water while mixing it with circular motions to create small balls. While mixing, you will have to break some of the more giant balls since you want to ensure all the balls are same-sized, making it possible to cook them through and through.
In another bowl, add two big cups of water to the baobab and allow it to soak for 15 mins. Strain dissolved baobab in a clean bowl or container and make sure the soft fruits dissolve in the water. To ensure baobab juice will be without any residue, you can use a clean cloth to strain the liquid again.
Steam the rice balls in a colander with a sufficient amount of water in the cooking pot (Susaal). When the rice balls are cooked, remove them from the colander and pour some hot water over them and allow them to cool down. Hot water will make rice balls softer.
After cooling the rice balls, start adding baobab juice and mix the rice balls so sticky parts will separate and will flow nicely in the liquid. To enrich the taste, you can add sugar, vanilla and banana essence (or any other flavour you favour), milk to give it a much creamier taste (evaporated milk is the best choice), coconut flour, raisins or fruits. Put it in the refrigerator to cool, and add the banana (optional) before serving.
NOTICE: If you are going to put the nan Mburu in a refrigerator, don’t add the banana before serving it because the banana will turn black when stored in the fridge for too long.