Why You’ll Love This Recipe

Naturally gluten-free: Made with rice instead of wheat flour.
Rich coconut flavor: Enhanced by the use of coconut milk and optional coconut flakes.
Aromatic spices: Cardamom or nutmeg adds a warm, inviting aroma.
Versatile serving options: Enjoy them with tea, fresh fruits, or a drizzle of honey.
Perfect for gatherings: A delightful addition to breakfast spreads or dessert tables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups rice, soaked overnight
1 can (400ml) coconut milk, warmed to touch
½ cup sugar (adjust to taste)
2 tablespoons shredded or desiccated coconut (optional)
1 teaspoon yeast
½ teaspoon cardamom powder or nutmeg
1 teaspoon salt
1 teaspoon vanilla extract (optional)
¼ cup oil (for cooking; you may not use all)

Directions

Soak the Rice: Place the rice in a bowl and cover with water. Let it soak for at least 4 hours or overnight.
Prepare the Batter: Drain the soaked rice and transfer it to a blender. Add coconut milk, sugar, shredded coconut (if using), cardamom or nutmeg, salt, and vanilla extract. Blend until smooth.
Activate the Yeast: Pour the blended mixture into a bowl. Add the yeast and stir well to combine.
Fermentation: Cover the bowl and let the batter rest for about 40 minutes, or until bubbles form on the surface.
Heat the Pan: Place a stuffed pancake pan over medium heat. Lightly brush each cavity with oil and allow it to heat for 1–3 minutes.
Cook the Vitumbua: Pour the batter into each cavity, filling them without overflowing. Cook for 3 minutes, then carefully flip each pancake using a skewer or spoon. Cook for an additional 2 minutes until fully cooked and golden brown.
Repeat: Remove the cooked Vitumbua and repeat the process with the remaining batter.

Servings and Timing

Servings: Approximately 6 people
Prep Time: 10 minutes (excluding soaking time)
Cook Time: 30 minutes
Total Time: 40 minutes (plus soaking and resting time)

Variations

Spice It Up: Add a pinch of cinnamon or ground cloves for a different flavor profile.
Sweetness Level: Adjust the sugar to your preference or substitute with honey or agave syrup.
Dairy-Free: Ensure the coconut milk used is dairy-free for a completely vegan option.
Add-ins: Incorporate finely chopped nuts or dried fruits into the batter for added texture.

Storage/Reheating

Storage: Store leftover Vitumbua in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: Warm them in a skillet over low heat or in the microwave for a few seconds until heated through.

FAQs

What is Vitumbua?

Vitumbua are traditional East African coconut rice pancakes, known for their fluffy texture and rich coconut flavor.

Can I use regular flour instead of rice?

Traditional Vitumbua are made with soaked rice to achieve their unique texture. Using regular flour will alter the authenticity and texture of the dish.

Is it necessary to soak the rice overnight?

Soaking the rice softens it, making it easier to blend into a smooth batter. It’s recommended for the best results.

Can I make Vitumbua without a stuffed pancake pan?

While a stuffed pancake pan is ideal, you can use a regular non-stick skillet by pouring small amounts of batter to form mini pancakes.

How do I know when the batter is ready after fermentation?

The batter is ready when bubbles form on the surface, indicating that the yeast has activated.

Can I freeze Vitumbua?

Yes, you can freeze cooked Vitumbua. Allow them to cool completely, then store in a freezer-safe container for up to a month. Reheat before serving.

What can I serve with Vitumbua?

They pair well with tea, fresh fruits like mangoes and strawberries, or a drizzle of honey or syrup.

Can I make the batter ahead of time?

It’s best to cook the batter after the fermentation period. However, you can prepare the batter and refrigerate it overnight, then let it come to room temperature before cooking.

Are Vitumbua gluten-free?

Yes, since they’re made with rice and coconut milk, they are naturally gluten-free.

Can I add other flavors to the batter?

Absolutely! Feel free to experiment with flavors like lemon zest, orange blossom water, or almond extract for a unique twist.

Conclusion

Vitumbua offer a delightful taste of East African cuisine, combining the comforting flavors of coconut and spices in a fluffy, pancake-like treat. Whether enjoyed for breakfast, as a snack, or dessert, these coconut rice pancakes are sure to impress with their unique texture and rich flavor. Try making them at home to experience a delicious cultural delicacy that’s both satisfying and versatile.

Vitumbua (Coconut Rice Pancakes)

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Vitumbua are fluffy, golden coconut rice pancakes from East Africa, traditionally enjoyed as a sweet breakfast or snack. Made with soaked rice, coconut milk, and warm spices like cardamom or nutmeg, this naturally gluten-free and dairy-free treat is a flavorful, comforting dish perfect for any time of day.

Author: Amy
Prep Time: 10 minutes (excluding soak/ferment time)
Cook Time: 30 minutes
Total Time: 40 minutes (plus soaking and resting)
Yield: 6 servings
Category: Breakfast, Snack, Dessert
Method: Blending, Pan Frying
Cuisine: East African (Tanzanian)
Diet: Gluten Free

Instructions

Soak the Rice: Rinse and soak rice in water overnight (or at least 4 hours).
Prepare the Batter: Drain the rice and blend with coconut milk, sugar, coconut, cardamom or nutmeg, salt, and vanilla extract until smooth.
Activate the Yeast: Pour the mixture into a bowl and stir in the yeast. Let sit, covered, for about 40 minutes or until bubbly.
Heat the Pan: Heat a stuffed pancake pan (or aebleskiver pan) over medium heat. Brush cavities lightly with oil.
Cook Vitumbua: Pour batter into each cavity. Cook for 3 minutes, flip gently, and cook another 2 minutes until golden and cooked through.
Repeat: Continue with the remaining batter. Serve warm.

Notes

Add cinnamon or ground cloves for more spice.

Try add-ins like chopped nuts or dried fruit for texture.

For a vegan version, ensure your coconut milk is dairy-free.