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Vitumbua (Coconut Rice Pancakes)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4519166
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 2 cups finely-ground rice flour (or plain rice)
- 1 cup coconut milk (or coconut milk powder)
- 1 teaspoon yeast
- ½–1 cup sugar (brown, white, or coconut)
- Oil for frying
Optional ingredients
- 8 tablespoons plain wheat flour (possibly whole wheat)
- 2 egg white
- 2 teaspoons ground cardamom seeds
- 2–3 tablespoon coconut flakes
- ½–1 teaspoon salt
- 1 teaspoon ground nutmeg
- ½ teaspoon almond extract
- About ½ cup water if cooking with rice flour and/or coconut milk powder
Directions
If plain rice is used:
- Soak the rice and let it soften for at least 4 hours, maybe over night.
- Drain the rice.
- Blend the rice with the other ingredients to a batter.
If rice flour is used:
- Mix all ingredients, adding water so that a rather thick batter forms.
Cooking
- Let the covered batter rise in a warm place until it at least doubled in size and bubbles form on the surface. This may take about 45–60 minutes, and some advise letting rise overnight.
- Stir the batter.
- If you have, you should use a vitumbua pan; otherwise, an ordinary pan has to suffice. Oil the pan and heat it.
- Fill the 'holes' (of the vitumbua pan) about ¾ full with batter. Let it cook for about 2–3 minutes; it should starts to brown. Flip the vitumbua and cook the other side.
- Let cool slightly.