Vitumbua (Coconut Rice Pancakes) – An addictive healthy coconut and rice vegan donut or pancake topped with vegan caramel sauce. A melt in your mouth experience!
Don’t mention anything coconut to me, because chances are I would like to taste or make it. Every time my son sees anything coconut he screams out for me like it is an emergency (He is so dramatic). And everyone turns to look. It’s embarrassing, sometimes, especially when we are out in public. I look the other way and start whistling. He loathes coconut and I am obsessed with all things coconut.
Just a cursory glance on this site and you would definitely agree with me.
I have all forms of coconut in my pantry, powder, flakes, liquid, shredded unsweetened, sweetened- you bet! And more than twenty coconut recipes to try out on my to-do list, they all have a deadline. I don’t want to scare you away so I am going to space them out.
This right here has been on the list, until now. It is ready to shine.
Guys meet vitumbua (singular: kitumbua). A sweet donut or pancake with a slight exterior crust and a fluffy, melt in your mouth interior. Also known as Masa in West African Countries like Nigeria and Cameroon.
These East African breakfasts are happily eaten and shared in these Swahili countries Kenya, Tanzania, Zanzibar, Uganda, Zambia, Mozambique, Malawi, Rwanda and Burundi, Somalia. Even throughout India, Indonesia under different aliases.
Can you believe after I made this hubby grabbed a few, then exclaimed! “You just made my favorite childhood snack”, he was so excited that he finished the whole thing and started reminiscing about his childhood. Oh, this would do that to you!
This is my variant on this sweet snack, the spice combination that I like using is cardamom, nutmeg, and almond extract. It is typically made with cardamom; feel free to adjust spices with one or more according to taste preference.
Most recipes recommend using short rice. I used jasmine rice with good results.
The best way to enjoy this is with a big cup of Chai Tea Latte HERE. Or if you want to transform it into a dessert serve with this vegan coconut milk caramel
Happy cooking!
Watch How To Make It
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Vitumbua (Coconut Rice Pancakes)
Ingredients
Vitumbua
- 2 cups rice
- 1 teaspoon yeast
- 1 cup canned coconut milk slightly warmed
- 2-3 tablespoon coconut flakes optional
- ½ -1 teaspoon salt
- ¾ – 1-cup sugar brown, white or coconut sugar (I used coconut sugar)
- 1 teaspoon Spice Cardamom, nutmeg
- ½ teaspoon almond extract
Coconut dipping sauce
- 1 cans coconut
- ¾ cup brown sugar
- ½ teaspoon vanilla extract
Instructions
- Soak 2 cups of rice in a large bowl and let it soften, this might take 4 hours or more, preferably overnight.
- Drain the water completely and add in a food processor or blender together with coconut milk, flakes, spices, sugar, salt and yeast. Blend until puree, you might have to do this in batches depending on your blender- make sure you pause in between and check for smoothness.
- Pour in a large bowl, cover and let it rise in a warm area until doubled in size or when you see bubbles forming.
- Heat a vitumbua, or fry pan on medium heat, add about a ½ or more teaspoon of oil, and brush the holes with the oil.
- Make sure pan is warm enough before adding batter about ¾ full. Cook for about 2 -3 minutes on each side, then quickly flip using chopstick. Continue cooking on the other side and repeat this process until all the batter is finished.
- Let it cool slightly and enjoy with chai or caramel dipping sauce.
Coconut Caramel dipping Sauce
- Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot or skillet. Reduce heat to medium low; cook and stir frequently until the mixture is thick and the volume has reduced by about half, about 20 minutes or more.
Tips & Notes:
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Namityo Jessy says
Please what type of rice did you use? Cos I tried it with normal rice the taste was very fine but it was flat instead of forming a ball used the supposed pan thou. Is it tuwo chikafa you used..? Please help me out cos I really love mass thanks ma
ImmaculateBites says
I usually use whatever recipe I have available. The problem is not with the quality of rice – it’s with the rising/ and or yeast. Your masa has to rise before cooking, for it to puff. Double check your yeast make sure it’s fresh.
john oyugi says
Can you use a frying pun to make vitumbuas
ImmaculateBites says
You can put it’s not going to puff the same way.
Karim Ali Ahmed says
Hi, very well presented.
Please note that this.recipe.is also prepared in the Comoros Islands.
Thanks.
ImmaculateBites says
Good to know! Thanks for sharing Karim!!!
Patou Karibo Sakafo says
Oh, we have the same rice coconut pancakes in Madagascar. They’re called “mokary” and I they were my favourite breakfast when i was growing up there.
Here’s the recipe I made:
http://karibosakafo.canalblog.com/archives/2015/05/19/32051764.html
I just found out about your blog and i just loooove it!!! The recipes are just yummy and i love the photos!
Greetings from Réunion island, our little island in the Indian Ocean
Alisha says
I am going to be making these for my childs geography class, they have been learning about Africa and we are all bringing in foods from Africa, these look amazing and even I can eat them! I can’t have dairy or gluten and these are something that works for people like me! Thanks!!
ImmaculateBites says
Awesome! I bet they are going to love it. Thanks for taking the time to share your thoughts
Fairfax says
Do you cook the rice first?
ImmaculateBites says
No I don’t. When you soak it overnight it gets soft , so you can easily grind it.
Adwoa says
Can I use less sugar in this recipe? Perhaps 1/3 cup of sugar?
ImmaculateBites says
You sure can. Adjust to suit your taste buds.
Dr. N.D says
I absolutely looove your blog; my resolution this year is to recreate recipes of the food I grew up on so I’ll definitely be spending a lot of time checking out your blog!
ImmaculateBites says
Awesome ! Glad to have you here.Thank you for taking the time to let me know . Do let me know which ones you try out.
Nazlin Janmohamed says
What happens if I don’t leave it to rise(company coming soon) . Will they still be fluffy. I will using instant yeast.
ImmaculateBites says
They wouldn’t be fluffy. The dough has to res in order to rise .
Mary says
How long should let the batter rise? We’re making these for my daughter’s school project about Africa. Thank you!
ImmaculateBites says
Until it doubles it size.
Mollu says
This looks great for my celiac daughter to have when I serve aebelskivers and bet the same pan can be used. Luckily i have two so therr will be no cross contamination.
Thank you!
ImmaculateBites says
My Pleasure! Win Win for Everyone. Hope she does enjoy them.
Navya says
Hey Imma,
Loved your blog!! Amazing recipes that are absolutely tempting. You do inspire to cook. 🙂
At first sight I wondered if it was an Indian food blog. 🙂 Vitumbua, channa curry, bhajias, yellow rice, pilau, samosas.. Amazed at how our cuisines are intertwined!
ImmaculateBites says
Aww thanks Navya! Heading over to check your blog.
Hary Kalasoa says
Thanks a lot for this recipe. These rice cakes are called mokary in Madagascar. I remember waking up early to buy hot ones in the street. You can cook individual servings in a little cocotte cooking pot. That’s what fancy restaurants do in my country.
ImmaculateBites says
Oh WoW! That’s a great idea. Will give it a try- hubby loves these pancakes . It would be a nice change. Thanks for taking the time out to share your thoughts with us.
Elizabeth says
Hi! I was wondering what temperature the oven should be set at if we cook them in the oven? thanks for your help!
ImmaculateBites says
They should be set at 350 Degrees F.
Elizabeth says
Thank you!!
Bhat says
These are just like we do south India … they are called by various names padding, appam paniyaram. Love them. We have sweeter version too.
ImmaculateBites says
It’s a small world Bhat!
Priya Jumabhoy says
I did try your coconut rice pancakes , but you don’t mention the consenstency of the batter , I don’t know as this is the first time to make them . I don’t have the pan you mention , where can I buy one ? I made a big one in a frying pan . Did you bake in the oven . It’s not clear . Hope to receive a reply . Thanks
ImmaculateBites says
The consistency of the batter is comparable to that of pancake .You can get the pan at Amazon. No, I did not bake in the oven. I use the pan as you would any skillet – place on the stove let it heat , add oil and cook according to instructions. Hope this helps
Brian Jones says
These look fantastic and seem really unusual but despite not having a sweet tooth something makes me want to make them…
ImmaculateBites says
Thanks Brian! They really taste good.