Rice Cupcakes / Swahili Vitumbua
Soft, fluffy coconut rice cupcakes with a light cardamom aroma, popular in East African Swahili cuisine and commonly enjoyed as a breakfast or tea-time snack.
Ingredients
- 200 grams rice flour
- 2 tbsp plain flour
- 400 ml full-fat coconut milk
- 100 grams caster sugar
- 7 grams dried yeast
- 200 ml warm water
- 3 tbsp sunflower or vegetable oil
- 1 tsp cardamom powder
- 1/2 tsp fine salt
- 1 tsp vanilla essence
Instructions
Mix the dry ingredients:
- In a large bowl combine rice flour, plain flour, sugar, salt, cardamom, and dried yeast.
Prepare the batter:
- Make a well in the center and add coconut milk, warm water, oil, and vanilla essence.
- Whisk well until you get a smooth, lump-free batter.
- The batter should be similar in consistency to dosa or idli batter.
Rest the batter:
- Cover the bowl and let the batter rest in a warm place for about 30–40 minutes until it becomes slightly bubbly.
Prepare the pan:
- Grease a vitumbua pan or appam/paniyaram pan with a little sunflower or vegetable oil and allow it to heat slightly.
Cook the vitumbua:
- Pour the batter into each mold almost to the top. Cook on low heat until the surface looks dry, about 3 minutes.
Flip and cook:
- Use a cocktail stick or skewer to flip the vitumbua.
- Cook the other side for about 3–4 minutes until golden brown.
Remove and serve:
- Remove from the pan and serve warm.
Notes
Pro Tips:
✔ Batter should be smooth and slightly thick like dosa batter.
✔ Allow the batter to ferment well for soft and fluffy vitumbua.
✔ Cook on low heat so the inside cooks properly.
✔ Grease the pan well to prevent sticking.
✔ Best served warm with tea or coffee.
✔ Allow the batter to ferment well for soft and fluffy vitumbua.
✔ Cook on low heat so the inside cooks properly.
✔ Grease the pan well to prevent sticking.
✔ Best served warm with tea or coffee.
