Soy-Free Kitumbua (Swahili Rice Cake)

Delight your taste buds with this soy-free take on *Kitumbua*, the beloved Swahili rice cake that’s a favorite across East Africa. Made with a handful of simple ingredients like raw white rice, creamy coconut milk, and aromatic cardamom, this recipe transforms pantry staples into fluffy, golden-brown cakes with a subtly sweet, nutty flavor. Perfect for those avoiding soy, these rice cakes are naturally gluten-free and dairy-free, making them an inclusive treat for everyone. The traditional fermenting process, powered by a touch of yeast, ensures a light, airy texture, while a quick pan-fry creates a crisp outer layer. Serve warm as a snack, dessert, or alongside your favorite meal to bring an authentic taste of Swahili cuisine to your table. Whether you’re exploring African flavors or revisiting a cherished classic, these soy-free Kitumbua are sure to impress.

Nutriscore Rating: 60/100

Prep Time:120 mins

Cook Time:30 mins

Total Time:150 mins

Servings: 8

Ingredients

• 400 grams raw white rice
• 400 milliliters coconut milk
• 150 grams granulated sugar
• 2 teaspoons active dry yeast
• 1 teaspoon ground cardamom
• 1 teaspoon salt
• 60 milliliters warm water
• 60 milliliters vegetable oil

Directions

Step 1

Rinse the raw white rice under cold water until the water runs clear to remove excess starch.

Step 2

Soak the rice in a large bowl with cold water for at least 4 hours, or overnight for best results.

Step 3

Drain the soaked rice and transfer it to a blender.

Step 4

Add the coconut milk to the blender and process until the mixture becomes a smooth batter.

Step 5

In a small bowl, dissolve the active dry yeast in the warm water and let it sit for about 5 minutes, or until frothy.

Step 6

Transfer the rice and coconut milk batter into a large mixing bowl.

Step 7

Stir in the activated yeast mixture, granulated sugar, ground cardamom, and salt into the batter. Mix thoroughly until well-combined.

Step 8

Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until it has doubled in size.

Step 9

Once the batter has risen, stir it gently to release some of the air bubbles.

Step 10

Heat a non-stick frying pan or a traditional kitumbua pan over medium heat. Lightly grease it with a portion of the vegetable oil.

Step 11

Pour a small amount of batter into the preheated and greased pan, about 1/2 inch thick for each cake.

Step 12

Cook the cakes for about 3 to 4 minutes on each side, or until golden brown and cooked through. Repeat until all the batter is used, adding more oil to the pan as needed.

Step 13

Serve the soy-free kitumbua warm as a snack or as part of a meal.

Nutrition Facts

Serving size	(1082.0g)

Amount per serving	% Daily Value*
Calories	2617.0

Total Fat 58.6g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 34.1g
Cholesterol 0mg	0%
Sodium 2428.6mg	0%
Total Carbohydrate 500.1g	0%
Dietary Fiber 1.9g	0%
Total Sugars 178.1g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 33.8mg	0%
Iron 7.7mg	0%
Potassium 997.8mg	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: 19.9%

Protein: 4.4%

Carbs: 75.6%