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Vitumbua (Coconut Rice Pancakes)

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Author: Imma
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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!

Vitumbua

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.

Vitumbua

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.

vitumba

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!

Vitumba

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)

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!
5 from 9 votes
Prep: 1 hr
Cook: 15 mins
Total: 1 hr 15 mins
African
Servings 12 -15 balls

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

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:

  1. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 168kcal (8%)| Carbohydrates: 26g (9%)| Protein: 3g (6%)| Fat: 5g (8%)| Saturated Fat: 4g (25%)| Sodium: -91mg (-4%)| Potassium: 102mg (3%)| Fiber: 1g (4%)| Vitamin C: 0.6mg (1%)| Calcium: 13mg (1%)| Iron: 0.6mg (3%)
Author: Imma
Course: Breakfast
Cuisine: African
Keyword: coconut, pancakes
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Nutrition Facts
Vitumbua (Coconut Rice Pancakes)
Amount Per Serving
Calories 168 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 4g25%
Sodium -91mg-4%
Potassium 102mg3%
Carbohydrates 26g9%
Fiber 1g4%
Protein 3g6%
Vitamin C 0.6mg1%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.

 

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VITUMBUA

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Comments & Reviews

  1. Ayman says

    Thanks for the recipe! I have a question though, is it possible to leave the batter overnight in a warm place or maybe even fridge? So that i can make them the next morning? Thanks!

    Reply

    • Immaculate Bites says

      Hi Ayman! Yes, you may leave it overnight in the fridge after proofing or when you see bubbles forming. Make sure to wrap the bowl before storing in the fridge.

      Reply

  2. Kei says

    Thanks for this recipe. I have three questions….For the 1 teaspoon of spice, is that 0.50 teaspoon of cardamom and 0.50 teaspoon of nutmeg? Can only cardamom be used? How long does the mixture generally take to rise?
    Love your site.

    Reply

    • Immaculate Bites says

      Hi Sandel! You can find this at your local store or maybe online if it’s accessible 🙂

      Reply

  6. Fiona says

    Hello: these look amazing!
    Can you tell me how big a can of coconut milk is where you are? In the shops here (Australia) there are two or three different sizes.
    Thanks

    Reply

  7. Tu Nokwe says

    Thank you so much young lady Imma. We can’t have dairy or gluten in my family, so Vitumbua works well for people like us! It’a a favorite breakfast treat I look forward to whenever I visit Tanzania. QUESTIONS: I want to avoid yeast, anything you can suggest that I can use to help with the rise instead of yeast. Thanks a million!!
    mama Tu Nokwe, South Africa

    Reply

    • ImmaculateBites says

      Hello Mama Tu Nokwe. It is so great to have you here :).
      As for as substituting yeast goes, I would suggest you use 2 teaspoons of baking powder, and then let the dough sit for an hour before you cook. Do let me know how this works out for you!

      Reply

  8. Essie says

    Hi! I have eaten them throughout my childhood in a Kenya and now ready to try making them for iftar.

    Without a vitumbua pan can I use a muffin tin and bake them in the oven instead? Trying to improvise in Iraq!

    Reply

    • ImmaculateBites says

      Hello,
      Yes you can. Bake at 350 degrees F for about 10 minutes or more , depending on your muffin pan. Flip half way through baking .

      Reply

  9. Zam says

    Thanks so much for this recipe! Is it possible to use rice flour instead of normal rice and still achieve the same results?

    Reply

  12. Maimuna says

    Thanks so much for this recipe Ima. I made it and they puffed up nicely but unfortunately, were a bit hard; and even harder when they cooled down. Any suggestions?

    Reply

  13. Chitra Puranik Kuve says

    If you like coconut, try Udupi cuisine. That the traditional cuisine from the city of Udupi in west coast of South India. Rice, coconut and jaggery together are used in hundreds of combination for breakfast, lunch, snacks, savouries and most of all for desserts.
    Try it! Vitumba without the sweet is made as breakfast in South India. You might be able to get the pan for it in local Indian Stores

    Reply

  14. Hanna says

    I am excited to make these.

    A few questions….do you put the pan on the stove or on a skillet to cook?

    Is it the same outcome if you use a stove?

    Also, what is the best storage when cooked? How long do they keep?

    Love your site!

    Reply

    • ImmaculateBites says

      Hi Hanna!
      I do put the pan on the stove . Never tried using a skillet .You can freeze, then warm in the oven when ready to eat .

      Reply

  16. 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

    Reply

    • 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.

      Reply

  18. Karim Ali Ahmed says

    Hi, very well presented.
    Please note that this.recipe.is also prepared in the Comoros Islands.
    Thanks.

    Reply

  19. 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

    Reply

  20. 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!!

    Reply

    • ImmaculateBites says

      Awesome! I bet they are going to love it. Thanks for taking the time to share your thoughts

      Reply

  23. 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!

    Reply

    • 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.

      Reply

  24. 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.

    Reply

  25. 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!

    Reply

  26. 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!

    Reply

      • 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.

        Reply

        • 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.

          Reply

  27. 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!

    Reply

  28. 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.

    Reply

  29. 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

    Reply

    • 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

      Reply

  32. Juliet Anthony says

    I’m so sorry for d disturbance so far just that I want everything I do to come out perfect.pls can I use my cupcakes pan cos this my first time of hearing vitumbua pan,haven’t heard it b/4 not to talk of seeing it.

    Reply

    • ImmaculateBites says

      Hi Juliet! No disturbance at all. Yes you can use a cup cake pan, add about a 1/2 teaspoon of oil or more , let it heat up before adding batter. Then bake in the oven for about 5 minutes each side.

      Reply

  34. Naa says

    Quick question; if I don’t have the vitumba pan and I was using a normal frying pan, will I use the the same amount of oil called for in the recipe and will my cakes still hold their shape?

    Reply

    • ImmaculateBites says

      Naa, you know what? I think oil is just a matter of preference- sometimes I use more sometimes I don’t. 1/2 teaspoon would do just fine, make adjustment as you go.

      Reply

  35. Naa says

    awwww…..I have always wondered how to make masa. In Ghana we have it with a spiced millet/ sorghum porridge. I asked my mom once how it was made but u know these old ladies…..u take a bit of this and add a dash of that they did say……..Thanks for the recipe . You are a darling.

    Reply

  36. Mabeyuh says

    Hi Imma, I tried this and it came out quite nice. Unfortunately I don’t have a Vitumbua (have never even seen one:-) so i used a frying pan. The presentation wasn’t as nice but the final product tasted scrumptious! Thanks for sharing

    Reply

  38. ImmaculateBites says

    No stupidity here Maureen ! My bad! Recipe updated – I cup of canned coconut milk. Thanks for pointing this out to me.

    Reply

  40. ImmaculateBites says

    Gurrrrl! you don’t waste time time eh? I like that ! Make sure you make the sauce to go with it.
    I know what you mean about palm oil, it is somewhat of an acquired taste . I grew up eating it, so I don’t mind using it in some recipes. If you are new to this be sure to use half or what is called for and sub the rest with cooking oil.

    Reply

  41. Joyce-Toronto says

    I googled Vitumba Pan and ordered it. I can’t wait. Btw…..I made some red red black eye peas today. Am not sure I like the taste of palm oil. Maybe I used too much or maybe it didnt cook well enough. Lol. My husband is guzzling it down like candy though.

    Thanks,
    Joyce

    Reply

  42. Joyce-Toronto says

    They look delicious. What kind of pan are you using? What is it called? I need it cos I will be making these for my next tea party.

    Reply

  43. Charlene @ That Girl Cooks Healthy says

    OMG! Imma these miniature coconut rice pancakes are adorable. I’m definitely giving them a try over the weekend. I’ll be using brown rice instead, I’m assuming this should be okay?

    Reply