African · Breakfast

Vitumbua (Coconut Rice Pancakes)

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk, Tree nuts. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

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
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

Method

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.
Mix all ingredients, adding water so that a rather thick batter forms.
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.