Vegan Kitumbua (Swahili Rice Cake)
Indulge in the soft, aromatic delight of Vegan Kitumbua, a beloved Swahili rice cake perfect for breakfast, dessert, or an afternoon snack. This plant-based twist on a traditional East African recipe features a delicate blend of soaked white rice, creamy coconut milk, and a hint of cardamom for a fragrant and slightly sweet flavor profile. Fermented for a fluffy texture and pan-fried to golden perfection in coconut oil, these bite-sized cakes are naturally gluten-free and refined sugar-free, thanks to the subtle caramel notes of coconut sugar. Ready in under 40 minutes after fermentation, Vegan Kitumbua is a versatile, crowd-pleasing treat best served warm on its own or paired with fresh fruit and a drizzle of coconut milk. Perfect for anyone seeking a taste of East African cuisine, this recipe is as simple as it is satisfying.
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Ingredients
- 250 grams White rice
- 200 milliliters Coconut milk
- 50 grams Coconut sugar
- 5 grams Instant yeast
- 1 teaspoon Salt
- 0.5 teaspoon Cardamom powder
- 100 milliliters Water
- 2 tablespoons Coconut oil
Directions
Step 1
Rinse the white rice under cold running water until the water runs clear. Soak the rice in a bowl with enough water to cover it for at least 4 hours, or overnight for best results.
Step 2
Drain the soaked rice and transfer it to a blender. Add the coconut milk and blend until you achieve a smooth batter.
Step 3
Transfer the blended mixture into a large mixing bowl. Stir in the coconut sugar, instant yeast, salt, and cardamom powder until well combined.
Step 4
Cover the bowl with a cloth and let the batter ferment in a warm place for about 2 hours, or until it doubles in size and bubbles form on the surface.
Step 5
After 2 hours, gently stir the batter to remix it. If it becomes too thick, you can add a little water to adjust the consistency similar to pancake batter.
Step 6
Heat a non-stick frying pan or a traditional kitumbua pan over medium heat and add a small amount of coconut oil to coat the surface.
Step 7
Pour a ladleful of batter onto the heated pan, allowing it to spread into a small circle, about 2.5 inches in diameter.
Step 8
Cook for about 2-3 minutes on one side or until bubbles form on the surface and the edges start to firm up. Flip and cook for another 2 minutes or until both sides are golden brown.
Step 9
Repeat the process with the remaining batter, adding more coconut oil to the pan as needed.
Step 10
Serve the vegan kitumbua warm, as it is, or with additional coconut milk or a side of fresh fruit for a delightful treat.
Nutrition Facts
| Serving size | (641.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 853.2 |
| Total Fat 29.1g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2398.7mg | 0% |
| Total Carbohydrate 142.1g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 64.2g | |
| Protein 9.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 50.8mg | 0% |
| Iron 2.4mg | 0% |
| Potassium 337.2mg | 0% |
Source of Calories