Sunday, March 10, 2013


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

  1. Mix rice flour, plain flour, grated coconut, and the coconut milk and hot water to form a thick paste.
  2. Add the sugar, cardamom and yeast and mix well.
  3. Cover and leave over night
  4. 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.
  5. Place them on a paper towel to drain.

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