Ingredients

The following ingredients have 4 Servings
  • 2 cups rice
  • 1 teaspoon yeast
  • 1 cup canned coconut milk (slightly warmed)
  • 2-3 tablespoon coconut flakes (optional)
  • ½ -1 teaspoon salt
  • ¾ – 1-cup sugar (brown, white or coconut sugar (I used coconut sugar))
  • 1 teaspoon Spice (Cardamom, nutmeg)
  • ½ teaspoon almond extract
  • 1 cans coconut
  • ¾ cup brown sugar
  • ½ teaspoon vanilla extract

Instruction

  • Soak 2 cups of rice in a large bowl and let it soften, this might take 4 hours or more, preferably overnight.
  • Drain the water completely and add in a food processor or blender together with coconut milk, flakes, spices, sugar, salt and yeast. Blend until puree, you might have to do this in batches depending on your blender- make sure you pause in between and check for smoothness.
  • Pour in a large bowl, cover and let it rise in a warm area until doubled in size or when you see bubbles forming.
  • Heat a vitumbua, or fry pan on medium heat, add about a ½ or more teaspoon of oil, and brush the holes with the oil.
  • Make sure pan is warm enough before adding batter about ¾ full. Cook for about 2 -3 minutes on each side, then quickly flip using chopstick. Continue cooking on the other side and repeat this process until all the batter is finished.
  • Let it cool slightly and enjoy with chai or caramel dipping sauce.