Vitumbua (Coconut Rice Pancakes)
Vitumbua are small, yeasted rice pancakes sold on the streets of Tanzania and eaten for breakfast. The batter is built on rice, either soaked and blended or used as flour, then scented with coconut milk, cardamom, nutmeg and a touch of almond extract. A long, warm rise gives them an airy middle and a browned crust. Sugar and coconut can be adjusted to taste, so every batch can be your own.
Instructions
If you are starting from whole rice, soak it for at least 4 hours, or overnight, until it is soft. Drain it well.
Blend the rice with the remaining ingredients, or simply mix everything together if you are using rice flour. Add water as needed until you have a fairly thick batter.
Cover the batter and leave it somewhere warm until it has at least doubled in size and bubbles show on the surface. This usually takes 45 to 60 minutes, and some cooks leave it overnight.
Stir the risen batter. Oil a vitumbua pan if you have one, or an ordinary frying pan if you do not, and heat it.
Fill each hollow of the vitumbua pan about three quarters full with batter. Cook for 2 to 3 minutes, until the underside starts to brown.
Turn each vitumbua over and cook the second side. Let them cool slightly before eating.
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