Equipment
Ingredients
- 2 cups white rice
- 1 1/4 cup coconut milk
- 2 teaspoons instant yeast
- 1/4 cup of sugar
- 1/2 teaspoon cardamom powder
- 1/8 teaspoon salt
- Vegetable Oil
Instructions
- Soak the rice overnight.
- Blend the rice with the following ingredients-- coconut milk, yeast, sugar, cardamom powder, salt.
- Pour the batter into a bowl, cover and let it rise in a warm place for 45 minutes to 1 hour. It will increase inside with visible bubbles at the top of the batter.
- Heat the mini pancake pan over medium heat with a generous amount of vegetable oil in each hole (about 1/2 teaspoon each).
- Pour enough batter into each hole to fill about 3/4 of the way. Once the edges look crispy, use a tooth pick to flip the vitumbua. To do this, poke one side of the vitumbua with the tooth pick and flip it over.
- Cook on the other side for 2-3 minutes until golden brown.
- Repeat the frying process until all the batter has been fried up.
- Serve hot with a hot cup of tea