Swahili Rice pancakes (vibibis)
Hello, here is a rich coconut flavoured delicious rice pancakes that 's not only easy to make but also addictive. Enjoy this soft and fluffy treats with your favourite tea or coffee.
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
Please consider using homemade coconut milk, as it tastes different. If you can't make it, though, you can use canned coconut milk.
If necessary, spray oil on the heating pan before cooking the pancake. I prefer to add oil to the batter, though.
The preparation time includes how long you soak the rice and let the batter rest.