A popular food to eat with your morning chai is kitumbua (vitumbua is the plural). They are sweet, rather oily, rice cakes.
As with a lot of local foods, women often cook vitumbua outside on the streets.
image from here
Recipe from Pika Chakula
2 cups finely ground rice flour 2 tbsp plain white flour 2 tbsp fresh grated coconut (available frozen in most Asian stores) 400 gm tin coconut milk ½ cup hot water 1 tbsp dry yeast ½ cup sugar ½ teaspoon roughly ground cardamom seeds oil - for frying
- Mix rice flour, plain flour, grated coconut, and the coconut milk and hot water to form a thick paste.
- Add the sugar, cardamom and yeast and mix well.
- Cover and leave over night
- The way to make them is by using vitumbua pan. If you don’t have then use the Japanese wok, non-stick muffin pan or heavy frying pan. Heat the stove at medium-high adds a tsp of oil. Allow the oil to heat and then pour the mixture until reaches 3/4 to the top (like 1/2 a cup). Turn when tops are covered with bubbles and edges look cooked. Remove from heat when vitumbua stops steaming or test with a skewer to see if it is done.
- Place them on a paper towel to drain.