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!
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
[adthrive-in-post-video-player video-id=”FC3nSHb0″ upload-date=”2020-01-22T13:59:34.000Z” name=”Vitumbua (Coconut Rice Pancakes)” description=”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!” player-type=”default” override-embed=”default”]
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:
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
Hello!
It is about 13.5 ounce.
Thank you! That’s pretty close to what I used.
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
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!
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!
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 .
Thanks so much for this recipe! Is it possible to use rice flour instead of normal rice and still achieve the same results?
Hi Zam. Sorry I haven’t tried this with rice flour yet. You could check out this link https://www.sanjanafeasts.co.uk/blog/2018/07/quick-fluffy-vitumbua-tanzanian-coconut-doughnuts/ . Hope this helps and thanks for stopping by!
Can I do without cardamon spice?
Yes you sure can.
Where can i find the pan in Kenya???
Maybe someone would help could help out here.
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?
Mine are soft when warm. So when they’re cool I warm them again. Did you grind your rice nicely? May also depend on type of rice you used not sure
Thanks for sharing!!
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
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!
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 .
Where can I get the vitumbua maker Pan I live in Nigeria
Maybe someone who lives in Nigeria can help out here . Thanks
@Azumi Ahmed, I got a vitumbua frying pan at Sabon gari market in Kano for about 6,000 naira. Hope this hrlps
Thanks for sharing Maimuna
I am making this for a catering is it a good one? Just to make sure
Amazon have it, its not called vitumbua pan tho, its called stuffed pancake pan or pan for danish stuffed pancake
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
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.
Can you use a frying pun to make vitumbuas
You can put it’s not going to puff the same way.
Hi, very well presented.
Please note that this.recipe.is also prepared in the Comoros Islands.
Thanks.
Good to know! Thanks for sharing Karim!!!
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
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!!
Awesome! I bet they are going to love it. Thanks for taking the time to share your thoughts
Do you cook the rice first?
No I don’t. When you soak it overnight it gets soft , so you can easily grind it.
Can I use less sugar in this recipe? Perhaps 1/3 cup of sugar?
You sure can. Adjust to suit your taste buds.
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!
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.
What happens if I don’t leave it to rise(company coming soon) . Will they still be fluffy. I will using instant yeast.
They wouldn’t be fluffy. The dough has to res in order to rise .
How long should let the batter rise? We’re making these for my daughter’s school project about Africa. Thank you!
Until it doubles it size.
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!
My Pleasure! Win Win for Everyone. Hope she does enjoy them.