Rice is a staple along the coastal side of Kenya. We eat it as is while also making other meals out of it. Today, we bring the Swahili rice pancakes, famously known as vibibi. Swahilis are known for their rich, wet, and savory dishes influenced by the former presence of the Indians and Arabs.
Vibibis are versatile. They can be used for breakfast, snacks, or a whole dinner/lunch meal. Also, if you try to avoid wheat, you can still enjoy your pancakes with this rice recipe. It is easy to make and create since you will only use the ingredients you already have.
About vibibi (Swahili rice pancakes)
This is a Swahili delicacy, mostly found on the coastal side of Kenya and Tanzania. It is soft and fluffy, just like regular pancakes, but with a different taste.
The batter’s consistency will determine whether it comes out right. Also, unlike regular pancakes, which we make in about 20 minutes, this one requires time because you need to soak the rice overnight. When you use yeast, you have to let it leaven.
If you like vegetarian delicacies, this will serve you best for breakfast, of course, with the addition of fruits and a drink like chai.
Let’s say it’s a different version of pancakes. The difference is that you use rice grains instead of wheat flour for flour. It also varies in taste because you use coconut milk instead of regular milk. So, for my fellow pancake lovers, would you love to try this amazing recipe? Keep reading.
One significant difference with the regular pancake is that it can’t be a quick fix. It would be best to soak the rice overnight before making flour from it.
Why make Swahili rice pancakes?
You will see different foods on the streets if you have travelled to Mombasa or Tanzania during Ramadhan. I craved some coconut-flavoured Swahili snacks today; the good thing is that when it comes to vibibi, we are talking about readily available ingredients.
It’s easy to make
You only need to soak the rice overnight, which will soften it for grinding. Next, you can prepare the coconut milk. That’s it. Then mix everything and let it leaven, then fry the pancakes as you would with other pancakes.
The ingredients are readily available.
You don’t need any magic ingredients; all of the things you need already exist in your pantry: rice, yeast, coconut milk, sugar, cardamom, and a little bit of oil.
Delicious
I mean, why else would you choose to make this meal besides the fact that it’s delicious? You can also eat it alongside meals like meats, fruits, or nuts.
How to make Swahili rice pancakes (vibibi)
I’m going to help you make it as easy as possible.
Ingredients
- 1 cups of rice (whichever type you have from the market)
- 1/2 cup of coconut milk
- one egg
- 1/4 cup sugar, and you can adjust to your favourite taste
- 1/2 teaspoon of cardamom
- 1 tsp of yeast
- 1/4 cup of light coconut milk or just water
- oil or ghee
Method
Prepare the rice
Because we are using rice grains, you will need to let them soak overnight. Alternatively, you can just let them soak for 6 hours.
Wash and set the rice in a bowl, add water, cover, and then go about your day.
Prepare the batter
Next, grind the soaked rice in a blender or food processor. Ensure it forms a smooth batter with no granules remaining. If you don’t make it smooth nicely, eating will be challenging, so if you use a blender, take your time.
Add the coconut milk. I prefer the homemade version to the canned one. This, however, doesn’t mean that the canned coconut milk won’t work. It does. Only the taste is better with the homemade coconut milk.
Grate the coconut and press out the milk for use. Add the thick coconut milk to the ground rice and mix it in the blender again. Ensure you have a regular pancake batter-like texture.
Add sugar and instant yeast. If you are using active yeast, add it to a bit of water and set it aside for five minutes before adding it to the mixture. You can add cardamom for flavour and a well-beaten egg, then mix.
Give it a final mix, then check the consistency to ensure it’s not too thick.
Add a little bit of oil(optional)
Depending on the batter, you can add more oil or leave it as it is. I like adding oil to the batter rather than the pan while cooking, but that’s just my style. If you want, you can grease the pan with it, as some people do.
Ferment it
Now, you can cover the batter mixture and let it ferment or rest for 2-3 hours, depending on the weather. Expect it to double in size, and check for foam and bubbles, as that indicates readiness.
Cook it
Get your non-stick pan out and ready to cook. Set the stove to medium heat to prevent burning.
Since I already oil in the batter, I don’t need to add batter.
Pour a bit of the batter into the pan and allow it to form either small or larger pancakes, as you are used to.
Cook one side. As you notice, the bubbles form, which means one side is cooked.
Now flip so that the other side can also cook right.
Note
Add the batter if you like thicker pancakes, but I like mine to be thinner. Of course, it still cooks right, thin or thick; this is just about preference.
Remove and set on a clean plate. Now repeat the process for the vibibis.
To serve
You can have this as a main meal, snack or breakfast.
You can comfortably serve it with tea or coffee on the side. In this case, you can add maple syrup or honey over it if you like. You can add meat and veggies if you want to make it a whole meal.
You can also eat vibibi with maharagwe ya nazi(coconut beans) or mbaazi. This is very filling and tasty, too.
You can add nuts to make it even richer textured if you like.
Add fruits to have just the right and richer meal already.
FAQs
Is it okay to use rice flour?
Of course, you can use rice flour if you like. I prefer to make it in our traditional style.
Can I use canned coconut milk?
Yes, you can use canned coconut milk. I prefer freshly grated coconut milk because I know I’ll get a rich, coconut-flavoured taste.
Is this a vegetarian recipe?
Yes, it’s a vegetarian recipe. It has eggs, but you don’t have to add them.
What is the essence of an egg?
Generally, an egg gives the pancakes structure, flavour, and moisture and helps create the fluffy batter.
Swahili Rice pancakes (vibibis)
Ingredients
- 2 cups rice
- 1/2 cup coconut milk
- 1 egg
- 1/4 cup sugar
- 1 tspn yeast
- 1/2 tspn cardamom
- 1/4 cup light coconut milk/water
- 1 cup oil/ghee
Instructions
Prepare the rice and coconut milk.
- Rinse the rice to remove chemicals, then soak it, preferably overnight. Alternatively, you can let it soak for 6 hours.
- Prepare the coconut milk by grating the fresh coconut to make the milk.
Make the batter
- To make the batter, first grind the rice in your food processor or blender. Make sure it's smooth without the granules.
- Add the remaining coconut milk and grind it to a smooth consistency.
- Now add the egg, sugar, cardamom, yeast, and a little bit of oil, and mix with a wooden spoon.
- Check the consistency and see if it needs more water or light coconut. It should be the consistency of regular pancakes.
Let it rest
- Cover it and let it rise for 2 hours. It should double in size and have some bubbles or foam. Stir the batter mixture when ready to cook.
Cook it
- Set your pan on the stovetop to heat up. Scoop a spoonful of batter and pour it into the pan. Depending on how thin or thick you like it, you can add more or just let it be.
- Check as it cooks. It will form bubbles on one side, and when it's full of bubbles, change it to the other side. Let it cook and set aside.
- Repeat the process with all the remaining batter.
Serve
- Serve hot with your favourite drink, nuts or fruits.
Notes
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