Low Sodium Kitumbua (Swahili Rice Cake)
Delight in the comforting flavors of East Africa with this Low Sodium Kitumbua (Swahili Rice Cake) recipe, a light and fluffy treat perfect for breakfast or as a snack. Made with wholesome ingredients like uncooked white rice, creamy coconut milk, and a hint of aromatic cardamom, this version offers a healthier, low-sodium twist on a beloved Swahili classic. These golden rice cakes are naturally gluten-free and yeast-fermented for a delicate texture, while a quick stovetop cooking method creates their signature crispy edges. Whether served warm with fruit preserves or enjoyed plain with tea, Kitumbua is a simple, satisfying way to explore authentic African flavors.
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Ingredients
- 200 grams uncooked white rice
- 250 ml coconut milk
- 100 ml warm water
- 1 teaspoon active dry yeast
- 50 grams sugar
- 1 teaspoon cardamom powder
- 2 tablespoons vegetable oil
Directions
Step 1
Begin by rinsing the rice thoroughly under cold water until the water runs clear. Then, soak the rice in a bowl with enough water to cover it for 4-5 hours or overnight for best results.
Step 2
After soaking, drain the rice and transfer it to a blender. Add coconut milk and blend until smooth, ensuring the mixture is as fine as possible.
Step 3
In a small bowl, mix the warm water and active dry yeast. Let it sit for about 10 minutes until it becomes frothy, indicating the yeast is activated.
Step 4
Add the yeast mixture, sugar, and cardamom powder to the blended rice and coconut milk. Blend again to fully incorporate all the ingredients. The batter should be smooth and slightly thick.
Step 5
Cover the blender or transfer the batter to a large bowl and cover it with a clean kitchen towel. Let it rest in a warm place for about 1-2 hours, allowing it to rise and double in size.
Step 6
Heat a tablespoon of vegetable oil in a non-stick frying pan or a special kitumbua pan over medium heat. Once hot, pour about two tablespoons of the batter into each mold or section of the pan.
Step 7
Cook the kitumbua for about 3 minutes until bubbles appear on the surface, similar to when cooking pancakes, then carefully flip them over to cook the other side for an additional 2-3 minutes until golden brown.
Step 8
Remove from the pan and serve warm. These rice cakes can be enjoyed plain or with a side of sugar-free preserves or fruit chutney.
Nutrition Facts
| Serving size | (635.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1261.5 |
| Total Fat 28.3g | 0% |
| Saturated Fat 4.4g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 0mg | 0% |
| Sodium 53.5mg | 0% |
| Total Carbohydrate 234.8g | 0% |
| Dietary Fiber 4.0g | 0% |
| Total Sugars 67.7g | |
| Protein 15.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 82.4mg | 0% |
| Iron 2.1mg | 0% |
| Potassium 547.0mg | 0% |
Source of Calories