Vitumbua

Ingredients

• 1 1/2 cups (300 g) short-grain white rice
• 1/2 cup (100 g) cooked white rice, cooled
• 1 cup (240 ml) thick coconut milk
• 1/2 cup (120 ml) warm water
• 1/2 cup (100 g) sugar
• 1 1/2 tsp instant yeast
• 3/4 tsp ground cardamom
• 1/4 tsp fine salt
• 3 tbsp desiccated coconut, optional
• Ghee or coconut oil for the pan, about 4 tbsp

Before you cook

• Rinse the raw rice in several changes of water until the water runs clear.
• Cover the rice with cold water and soak it for at least 6 hours or overnight, then drain it well.
• Put the drained rice, the cooked rice, the coconut milk and the warm water into a blender.
• Blend for 3 minutes until you have a batter as smooth and thick as double cream, adding a splash more water if the blades stall.
• Pour the batter into a bowl and whisk in the sugar, yeast, cardamom and salt.
• Cover the bowl and leave it in a warm place for 2 hours, until the batter is bubbly, risen and smells faintly sour.
• Stir in the desiccated coconut if using.

Steps

1. Set a dimpled vitumbua pan, or an aebleskiver or takoyaki pan, over medium-low heat for 3 minutes.
2. Brush each hollow generously with ghee and let it shimmer.
3. Spoon batter into each hollow until it is about three quarters full.
4. Cook undisturbed for 4 minutes, until the edges set, the surface bubbles and the base is deep golden.
5. Slip a skewer down the side of each cake and flip it over in one quick turn.
6. Cook the second side for 3 minutes, until domed and lightly browned.
7. Lift the cakes onto a plate and brush the pan with more ghee.
8. Repeat with the remaining batter, adjusting the heat down if the cakes darken before the centres set.
9. Serve the vitumbua warm, with spiced tea.