Nut-Free Kitumbua (Swahili Rice Cake)
Discover the irresistible charm of Nut-Free Kitumbua, a classic Swahili rice cake recipe that's light, fluffy, and naturally nut-free, making it an allergy-friendly treat. Made with simple ingredients like soaked rice, creamy coconut milk, and a hint of sugar, these golden rice cakes are a testament to East African culinary traditions. Perfectly spongy with a subtly sweet flavor, the batter is leavened with yeast for a gentle rise, creating a delightful texture. This easy-to-follow recipe requires minimal prep and offers a taste of authentic African cuisine in every bite. Serve these delicious Kitumbua warm as a snack or breakfast option, and pair them with your favorite tea or coconut chutney for an experience that’s both comforting and indulgent. Ideal for special occasions or everyday enjoyment, this recipe is a must-try for those seeking a nut-free, gluten-free, and culturally rich culinary delight.
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Ingredients
- 250 grams rice
- 500 milliliters water
- 250 milliliters coconut milk
- 100 grams sugar
- 7 grams instant yeast
- 1 teaspoon salt
- 30 milliliters oil (for frying)
Directions
Step 1
Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch.
Step 2
Soak the rice in the 500 milliliters of water for at least 4 hours or overnight for best results.
Step 3
Once the rice is soaked, drain and transfer it to a blender.
Step 4
Add coconut milk, sugar, instant yeast, and salt to the blender with the soaked rice.
Step 5
Blend the mixture until it becomes a smooth batter. The consistency should be slightly thicker than pancake batter.
Step 6
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 or until it doubles in size and becomes bubbly.
Step 7
Once risen, gently stir the batter to mix before frying.
Step 8
Heat a non-stick frying pan or a shallow cast-iron skillet over medium heat and lightly coat with oil.
Step 9
Using a small ladle or cup, pour the batter into the hot pan, enough to create small circles about 3 inches in diameter.
Step 10
Cook each cake for about 4 to 5 minutes, or until the edges look set and the bottom is golden brown.
Step 11
Flip the cakes using a spatula and cook for an additional 3 to 4 minutes until the other side is golden and fully cooked through.
Step 12
Remove the Kitumbua and place them on paper towels to absorb any excess oil.
Step 13
Repeat the frying process with the remaining batter, adding more oil to the pan as necessary.
Step 14
Serve the Kitumbua warm as a snack or breakfast item, optionally pairing with coconut chutney or tea.
Nutrition Facts
| Serving size | (1150.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1099.8 |
| Total Fat 31.8g | 0% |
| Saturated Fat 4.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3030.7mg | 0% |
| Total Carbohydrate 194.6g | 0% |
| Dietary Fiber 3g | 0% |
| Total Sugars 117.4g | |
| Protein 9.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 74.4mg | 0% |
| Iron 3.4mg | 0% |
| Potassium 393.5mg | 0% |
Source of Calories