Vitumbua (Coconut Rice Pancakes)
Vitumbua, a beloved East African street food, are soft, fluffy, and slightly chewy coconut rice pancakes. Made from a fermented batter of soaked rice, coconut milk, sugar, and cardamom, these delightful treats are a popular breakfast or snack, often enjoyed with a cup of hot tea. They are traditionally cooked in a special pan with hemispherical indentations, which gives them their distinctive round shape and a beautifully golden-brown, slightly crispy exterior. This recipe provides a detailed guide on how to create these delicious, melt-in-your-mouth pancakes right in your own kitchen.
Equipment
- Vitumbua pan (also known as an aebleskiver, paniyaram, or appe pan)
- Small cup
- Wooden skewer
Ingredients
Vitumbua
- 2 cup (400g) of uncooked, long-grain white rice
- 1 tsp yeast
- 1 cup (480 ml) of full-fat canned or fresh coconut milk Note: Use full-fat for a richer flavor and texture.
- 3 tbsp coconut flakes
- 1 teaspoon salt
- ¾ – 1-cup sugar brown, white or coconut sugar Note: Adjust to your taste.
- 1 tsp Spice Cardamom, nutmeg
- ½ tsp almond extract
- 3 tbsp vegetable or coconut oil for the pan
Coconut dipping sauce
- 1 cans coconut
- ¾ cup brown sugar
- ½ teaspoon vanilla extract
Instructions
- Get Recipe Directions Here >>
- Prepare the Rice (with Associated Ingredients and Inline Ingredients)
- Wash 2 cups of uncooked rice until the water runs clear. Place the washed rice in a large bowl and cover with water. Soak the rice for a minimum of 6 hours, or preferably, overnight. The next day, drain all the water from the soaked rice. It should be soft and easy to blend.
- Make the Batter (with Associated Ingredients and Inline Ingredients)
- In a blender, combine the drained, soaked rice with 2 cups of coconut milk, 1 cup of sugar, 1 tablespoon of active dry yeast, and ½ teaspoon of salt. Blend until the mixture is completely smooth. This may take a few minutes. Scrape down the sides of the blender as needed to ensure no rice grains remain. The batter should have the consistency of a thick pancake batter. Pour the smooth batter into a large bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm, draft-free place to ferment for 4-6 hours, or until the batter has doubled in size and you see bubbles forming on the surface. After fermentation, add 1 teaspoon of cardamom powder to the batter. Gently stir to combine. The batter will become slightly thinner and more pourable.
- Cook the Vitumbua (with Associated Ingredients and Inline Ingredients)
- Heat a Vitumbua pan over medium-low heat. Brush each indentation with a small amount of oil. Once the pan is hot, use a small cup or ladle to pour the batter into each indentation, filling it about three-quarters of the way full. Do not overfill, as the pancakes will rise. Cook for 2-3 minutes on the first side, or until the edges are golden brown and the top of the pancake appears dry with small bubbles. Using a wooden skewer or chopstick, carefully flip each Vitumbua over to cook the other side. Cook for another 2-3 minutes, or until golden brown on the second side and cooked through. Transfer the cooked Vitumbua to a plate lined with a paper towel to absorb any excess oil. Repeat the process with the remaining batter, brushing the pan with more oil as needed.
- Coconut Dipping SauceIn a medium saucepan, whisk together 1 can of coconut milk and ½ cup of packed brown sugar until the sugar is fully dissolved. Place the saucepan over medium heat. Bring the mixture to a gentle boil, stirring occasionally.Once boiling, reduce the heat to a low simmer. Continue to cook, stirring frequently, for 15-20 minutes.As the sauce simmers, it will begin to thicken and reduce in volume, taking on a beautiful golden-brown color. You'll know it's ready when it coats the back of a spoon. Remember that the sauce will continue to thicken as it cools.Remove the saucepan from the heat.Stir in ½ teaspoon of pure vanilla extract.Let the sauce cool to room temperature before serving. It will become even thicker and more sauce-like as it cools.
- Serving
- Serve the Vitumbua warm, either on their own or with a cup of hot tea. They are best enjoyed immediately after cooking.
Notes
- Be sure to use a heavy-bottomed saucepan to prevent the sauce from scorching.
- If you find the sauce is too thick after it has cooled, you can gently reheat it and whisk in a tablespoon of water or more coconut milk until you reach your desired consistency.
- For a slightly salted caramel flavor, add a pinch of salt to the sauce along with the brown sugar.
- Store any leftover sauce in an airtight container in the refrigerator for up to a week. It can be easily reheated on the stovetop or in the microwave.
Nutrition
Calories: 265kcalCarbohydrates: 29gProtein: 1gFat: 18gSaturated Fat: 15gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.8gSodium: 21mgPotassium: 140mgFiber: 1gSugar: 28gVitamin C: 0.3mgCalcium: 12mgIron: 1mg
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