Dairy-Free Kitumbua (Swahili Rice Cake)
Discover the tropical allure of Dairy-Free Kitumbua, a delightful Swahili rice cake that is soft, fluffy, and naturally gluten-free. This East African favorite is made with rice flour, creamy coconut milk, and aromatic cardamom, creating a dessert or snack that is both exotic and comforting. Sweetened with just the right amount of sugar and leavened with instant yeast for a perfectly airy texture, these rice cakes are cooked to golden perfection in a skillet. Ideal for tea time or as an indulgent breakfast treat, kitumbua pairs beautifully with a warm cup of chai or coffee. Plus, this dairy-free twist makes it suitable for those with dietary restrictions without compromising its traditional flavor. Easy to prepare and irresistibly delicious, kitumbua will transport your taste buds to vibrant coastal kitchens with every bite.
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Ingredients
- 200 grams Rice flour
- 400 ml Coconut milk
- 100 grams Sugar
- 7 grams Instant yeast
- 1 teaspoon Cardamom powder
- 0.25 teaspoon Salt
- 2 tablespoons Sunflower oil
- 200 ml Warm water
Directions
Step 1
In a large mixing bowl, combine the rice flour, sugar, instant yeast, cardamom powder, and salt. Stir until well mixed.
Step 2
Gradually add the coconut milk and warm water to the dry ingredients, stirring continuously to ensure a smooth batter. The mixture should be slightly thicker than pancake batter.
Step 3
Cover the bowl with a clean cloth and let the batter rest in a warm place for 1-2 hours until it has doubled in size and bubbles have formed.
Step 4
Once the batter has risen, gently mix it to bring it back to its original consistency.
Step 5
Heat a non-stick frying pan over medium heat and add a small amount of sunflower oil to coat the bottom.
Step 6
Pour a ladleful of batter into the pan, spreading lightly to form a round shape. Cook for 2-3 minutes, or until the edges are firm and the bottom is golden brown.
Step 7
Flip the kitumbua and cook for another 2 minutes, ensuring both sides are equally cooked.
Step 8
Lower the heat if needed to prevent burning. Repeat these steps with the remaining batter, adding more oil to the pan as necessary.
Step 9
Serve the kitumbu with hot tea or coffee. They are best enjoyed fresh but can be stored in an airtight container at room temperature for up to two days.
Nutrition Facts
| Serving size | (941.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1547.7 |
| Total Fat 31.5g | 0% |
| Saturated Fat 3.8g | 0% |
| Polyunsaturated Fat 18.4g | |
| Cholesterol 0mg | 0% |
| Sodium 658.2mg | 0% |
| Total Carbohydrate 298.5g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 127.9g | |
| Protein 18.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 54.7mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 595.2mg | 0% |
Source of Calories