Kitumbua (Swahili Rice Cake)

Delight in the irresistible flavors of Kitumbua, the beloved Swahili rice cakes that are perfect for breakfast, tea time, or as a quick snack. These soft and airy treats are crafted from a delightful blend of soaked rice, creamy coconut milk, a hint of cardamom, and just a touch of sweetness, creating an aromatic batter that’s lightly fermented for added depth of flavor. Cooked to golden perfection in a specialty Aebleskiver or pancake pan, Kitumbua boasts a melt-in-your-mouth texture with a light, crispy exterior. Easily made with pantry staples, this recipe captures the essence of East African cuisine and offers a gluten-free, dairy-free option that everyone can enjoy. Serve these delicacies warm, either plain or paired with coconut chutney or a steaming cup of chai, and experience the charm of Swahili culinary traditions in every bite. Keywords: Swahili rice cake, Kitumbua recipe, gluten-free, coconut milk dessert, East African cuisine, easy snack recipe.

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 12

Ingredients

• 250 grams Rice
• 240 milliliters Coconut milk
• 100 grams Sugar
• 7 grams Instant yeast
• 1 teaspoon Cardamom powder
• 2 tablespoons Coconut oil (or any neutral oil)
• 0.25 teaspoons Salt
• 240 milliliters Water

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Then, soak the rice in water for at least 4 hours or overnight.

Step 2

Drain the soaked rice and transfer it to a blender. Add coconut milk, sugar, yeast, cardamom powder, and salt to the blender.

Step 3

Blend the mixture until it becomes a smooth batter, scraping down the sides of the blender as needed.

Step 4

Pour the batter into a large bowl and cover it with a clean kitchen towel. Allow it to rest in a warm place for about 1-2 hours until the batter rises and bubbles form on the surface.

Step 5

Stir the batter gently. It should be thick but pourable. If necessary, you can add a little water to achieve the right consistency.

Step 6

Heat a non-stick Aebleskiver pan or a small pancake pan over medium heat and grease the cavities with coconut oil.

Step 7

Once the pan is hot, pour in enough batter to almost fill each cavity. Cook the kitumbua for about 3-4 minutes until small holes form on the surface and the edges begin to dry.

Step 8

Carefully flip each kitumbua using a skewer or narrow spatula and cook for another 2-3 minutes until golden brown and cooked through.

Step 9

Remove the kitumbua from the pan and repeat with the remaining batter, adding more oil as needed.

Step 10

Serve the kitumbua warm as a snack or for breakfast. They can be enjoyed plain or with accompaniments such as coconut chutney or tea.

Nutrition Facts

Serving size	(871.7g)

Amount per serving	% Daily Value*
Calories	1073.5

Total Fat 29.1g	0%
Saturated Fat 23.7g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1252.5mg	0%
Total Carbohydrate 195.5g	0%
Dietary Fiber 3.8g	0%
Total Sugars 116.8g
Protein 9.9g	0%

Vitamin D 0IU	0%
Calcium 68.0mg	0%
Iron 3.8mg	0%
Potassium 412.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.2%

Protein: 3.7%

Carbs: 72.2%