EAST AFRICAN SWEET RICE COCONUT DOUGHNUT/CAKE BALLS
MAKES: 16 mini vitumbua (or more if your vitumbua pan holes are smaller)
Vitumbua (singular; Kitumbua) is a popular East African Swahili sweet rice cake doughnut and is usually served at breakfast with tea/chai. It is basically a rice ball (deep fried or 'dry' fried) usually made with coconut milk and sugar, hence they are sweet. It is a famous Swahili breakfast snack cuisine (in Kenya & Tanzania) and Madagascar. Here is a basic recipe for the 'dry' fried (more healthier!) version one.
PREPARING THE RICE BATTER
ALTERNATIVELY; Some cooks add the sugar at the end after the batter has risen/just before cooking time. This is how it is done:
HOW TO COOK SWEET RICE CAKES/MINI VITUMBUA
MORE INFORMATION & TIPS
1) The ingredients for the rice balls might vary depending in where you come from. e.g In Madagascar, they add some shredded coconut in the mix as well.
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.
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.