• 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.