Vitumbua-Tanzanian Mini Rice Cakes
Vitumbua-Tanzanian Mini Rice Cakes
Vitumbua, a popular Swahili street food, are soft and lightly fried rice cakes, often enjoyed for breakfast in East Africa. Made from rice and coconut milk, these treats are spiced with cardamom and nutmeg and served hot, offering a delightful balance of sweetness and spice.
Equipment
- Vitumbua pan (or aebleskiver pan)
- Skewer or toothpick
- Frying pan for oil heating
Ingredients
- 2 cups jasmine rice or any long/short grain rice
- 400 ml coconut milk
- 1/2 tbsp dry active yeast
- 1 tsp sugar for blooming yeast
- 1/4 cup lukewarm water for blooming yeast
- 2/3 cup sugar adjust to taste
- 1/2 tsp salt
- 5 cloves cardamom ground (or 1/2 tsp ground cardamom)
- 1/4 tsp nutmeg
- Cooking oil for frying
Instructions
- Soak the Rice:Rinse and soak the jasmine rice in water overnight (preferably in the fridge to prevent fermentation).The next day, rinse the soaked rice thoroughly and drain.
- Prepare the Batter:In a blender, combine the soaked rice, 400 ml of coconut milk, 2/3 cup of sugar, cardamom, nutmeg, and salt. Blend until you have a smooth batter.Bloom the yeast by combining 1/2 tbsp of dry active yeast, 1 tsp of sugar, and 1/4 cup lukewarm water. Let it sit for 10 minutes until frothy.Add the bloomed yeast to the rice mixture and stir well.Cover the batter with cling film, leaving a small vent, and let it rest at room temperature for 1 hour until bubbles form and the batter rises slightly.
- Prepare the Vitumbua Pan:Grease the compartments of a vitumbua pan (or a similar aebleskiver pan) with about 1/2 tbsp of oil each.Heat the pan over medium-low heat (temperature level 4 out of 10).
- Fry the Vitumbua:Stir the batter gently to remove excess air before frying.Pour the batter into each compartment of the pan, filling them almost to the top but leaving a small gap to prevent overflowing.Cook for about 3 minutes on medium-low heat until the edges are firm but the center is still soft.Using a skewer, carefully flip each cake. If needed, add a little more oil around the edges for frying. Cook for another 3 minutes, flipping back and forth to ensure they are cooked through.
- Check Doneness:To ensure the vitumbua are fully cooked in the middle, poke them with a skewer at a 90-degree angle. If the batter is still runny, cook for a few more minutes.
- Serve:Once golden brown and crispy on the outside, remove the vitumbua from the pan.Serve hot with chai tea or enjoy them on their own for a delightful breakfast.
Notes
- Pan Substitute: If you don’t have a vitumbua pan, you can use an aebleskiver pan or even a mini muffin pan (on the stovetop).
- Spice Adjustments: You can adjust the amount of cardamom and nutmeg based on your preference.
- Serving Suggestion: Vitumbua are best served with spiced chai tea (black tea with cardamom, cinnamon, and ginger).
Nutrition
Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 6gSodium: 120mgFiber: 2gSugar: 12gVitamin C: 2mgCalcium: 20mgIron: 1mg
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