Low Fat Kitumbua (Swahili Rice Cake)
Delight in the traditional flavors of East Africa with this guilt-free version of Kitumbua, a beloved Swahili rice cake. Our Low Fat Kitumbua recipe combines long-grain white rice, light coconut milk, and a hint of cardamom for a fragrant, fluffy treat that's lighter on calories but rich in authentic flavor. By using non-stick cooking spray instead of deep frying, this recipe offers a healthier twist without compromising on the signature golden crust and airy texture. Perfectly portioned and naturally sweetened, these rice cakes are ideal for breakfast, a snack, or a light dessert. Pair them with a cup of chai tea for the ultimate comforting experience. With simple ingredients and step-by-step instructions, you can enjoy these irresistible delicacies in just over an hour of prep and cooking time—deliciousness with a lighter touch! Keywords: Low Fat Kitumbua, Swahili Rice Cake, healthy rice cake recipe, gluten-free dessert, easy East African recipes.
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Ingredients
- 200 grams long-grain white rice
- 240 milliliters light coconut milk
- 120 milliliters warm water
- 7 grams instant yeast
- 50 grams granulated sugar
- 1 teaspoon salt
- 0.5 teaspoon ground cardamom
- 0 non-stick cooking spray
Directions
Step 1
Rinse the rice under cold water until the water runs clear. Place the rice in a bowl, cover with water, and soak overnight for at least 8 hours.
Step 2
Drain the soaked rice and transfer to a blender. Add light coconut milk, warm water, sugar, salt, and cardamom. Blend on high speed until smooth and creamy.
Step 3
In a small bowl, dissolve the instant yeast in two tablespoons of warm water and let it sit for about 5 minutes, until it becomes frothy.
Step 4
Add the yeast mixture to the blended rice mixture and blend again for about 1 minute to combine.
Step 5
Pour the batter into a large bowl, cover with a clean kitchen towel, and allow it to rise in a warm place for about 1 hour, until it has doubled in size.
Step 6
Preheat a non-stick frying pan over medium heat and lightly coat with non-stick cooking spray.
Step 7
Pour a ladleful of batter into the pan, swirling it gently to spread evenly. Cook for 2-3 minutes or until the edges are set and bubbles form on the surface.
Step 8
Flip the cake and cook the other side for about 1-2 minutes or until golden brown. Remove and set aside. Repeat with remaining batter.
Step 9
Serve the Kitumbua warm, enjoy as is, or with a side of your favorite tea.
Nutrition Facts
| Serving size | (629.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 586.2 |
| Total Fat 12.1g | 0% |
| Saturated Fat 9.9g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 2401.1mg | 0% |
| Total Carbohydrate 114.9g | 0% |
| Dietary Fiber 3.1g | 0% |
| Total Sugars 52.6g | |
| Protein 9.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 51.4mg | 0% |
| Iron 6.8mg | 0% |
| Potassium 281.9mg | 0% |
Source of Calories