Vitumbua (Coconut Rice Pancakes)
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.
- 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
Ingredients
2 cups rice, soaked overnight
1 can (400ml) coconut milk, warmed
½ cup sugar (adjust to taste)
2 tbsp shredded or desiccated coconut (optional)
1 tsp yeast
½ tsp cardamom powder or nutmeg
1 tsp salt
1 tsp vanilla extract (optional)
¼ cup oil for cooking
Instructions
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Soak the Rice: Rinse and soak rice in water overnight (or at least 4 hours).
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Prepare the Batter: Drain the rice and blend with coconut milk, sugar, coconut, cardamom or nutmeg, salt, and vanilla extract until smooth.
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Activate the Yeast: Pour the mixture into a bowl and stir in the yeast. Let sit, covered, for about 40 minutes or until bubbly.
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Heat the Pan: Heat a stuffed pancake pan (or aebleskiver pan) over medium heat. Brush cavities lightly with oil.
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Cook Vitumbua: Pour batter into each cavity. Cook for 3 minutes, flip gently, and cook another 2 minutes until golden and cooked through.
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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.
Find it online: https://chocolatecoveredamy.com/vitumbua-coconut-rice-pancakes/
