EAST AFRICAN EGG STUFFED VITUMBUA/SWEET RICE COCONUT CAKE BALLS/MINI VITUMBUA STUFFED WITH AN EGG
MAKES: 19 mini vitumbua (or more if your vitumbua pan holes are smaller)
Vitumbua (singular; Kitumbua) is a popular East African sweet rice cake dish and is usually served at breakfast with tea/chai. It is a famous Swahili cuisine (in Kenya & Tanzania) and always works a treat! This is a similar recipe as the basic East African Vitumbua but here we have added our own twist - stuffing it with an egg!
PREPARING THE RICE BATTER
HOW TO COOK STUFFED SWEET RICE CAKES/MINI VITUMBUA
MORE INFORMATION & TIPS
1) The vitumbua batter should not be too thick which will make your rice cake/vitumbua hard, but it should not be too thin either, making it hard to hold together during cooking.
2) These rice cakes are cooked in all corners of the world and like any other dish they will be called different names and will have a thousand and one variations due to local influences!
3) In Eastern Africa, vitumbua are served plain with chai/tea or coffee. However, in other cultures, vitumbuas are served with sauces or drizzled with icing sugar and drizzled with chocolates etc. In my opinion, these stuffed vitumbuas would be more suited with savoury dips.
4) If you do not have the vitumbua pan, you can use an (indian) appam pan or (danish) aebleskiver pan. However, the vitumbua make from these pans will be comparatively slightly smaller in size therefore you will need smaller eggs in order to fit in.