Tanzanian Vitumbua (Dairy-Free)

Ingredients

• 1 cup Rice flour
• 1 cup Coconut milk
• 1/4 cup Sugar
• 1/2 teaspoon Cardamom powder
• 1/2 teaspoon Baking powder
• 2 tablespoons Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 1 cup of rice flour, 1/4 cup of sugar, 1/2 teaspoon of cardamom powder, and 1/2 teaspoon of baking powder until well combined.
2. 2Gradually pour in the 1 cup of coconut milk while whisking constantly, until you have a smooth batter with no lumps.
3. 3Heat a non-stick skillet or frying pan over medium heat, approximately 175°C. Add 1 tablespoon of the 2 tablespoons of vegetable oil to the pan, swirling to coat the bottom.
4. 4Using a small spoon, carefully pour about 2 tablespoons of batter for each vitumbua onto the hot skillet. Do not overcrowd the pan; cook in batches if necessary, leaving about 2.54 cm between each one.
5. 5Cook the vitumbua for 2 to 3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Add the remaining 1 tablespoon of vegetable oil to the pan before flipping if needed for the next batch.
6. 6Carefully flip each vitumbua and cook for another 2 to 3 minutes on the second side, until they are golden brown and cooked through. They should sound slightly hollow when tapped.
7. 7Remove the cooked vitumbua from the skillet and place them on a plate lined with paper towels to drain any excess oil. Serve the Tanzanian Vitumbua warm.

Substitutions

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