The other week, one of my anon readers asked me to make vitumbua. Vitumbua is a Tanzanian dish, made from rice flour, coconut, yeast and cardamon. When made well it is fluffy and literally melts in your mouth.
2 cups finely ground rice flour
2 tblspn plain white flour
2 tblspn fresh grated coconut (available frozen in most Asian stores)
1 400 gm tin coconut milk
½ cup hot water
1 tspn dry yeast
½ cup sugsr
½ teaspoon roughly ground cardamom seeds
- Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste. The temperature should be equivalent to body temperature.
- Add the sugar, cardamom and yeast and mix well.
- Cover and leave over night
- Next day mix thouroughly
- Instead of using the vitumbua karai, I used an appam pan which I have previously used to make ponganalu.
- Heat the appam pan, plan a drop of oil in each pan, pour in the batter so that the pan is ¾ full.. Cook for 2-3 minutes, and flip the vitumbua, this is quite tricky, but gets easier with practice.
- Cook the other side and repeat until all the batter is finished.
We had them for breakfast this morning. They can be served with a kuku paka. Recipe to follow. There is a good recipe at Aly's website.