VIBIBI - SWAHILI PANCAKES
Vibibi are gluten free rice pancakes with coconut flavour from the Swahili Cuisine. Enjoy it for breakfast with the traditional kahwa.
Ingredients
- 1½ cups rice white
- 3-4 tbsp sugar
- 1½ cup thick coconut milk
- ¼ cup fresh coconut grated
- ½ tsp cardamom powder elachi
- 1 tsp instant dry active yeast
- oil/ butter for cooking the pancakes
Instructions
PREPARATION OF THE BATTER:
- Soak the rice overnight or for at least 6 hours in lukewarm water.
- Put the rice in a sieve or strainer to drain out the water. Wash the rice under running water and let the water drain out completely.
- Put the rice and coconut milk in the blender jug and process it to a smooth batter.
- Pour the batter into a big bowl.
- Add the rest of the ingredients except the oil and mix it well.
- Cover the bowl and allow the batter to ferment for 1-2 hours.
- The batter should appear frothy.
PREPARATION OF VIBIBI:
- Heat a frying pan with a tsp of oil over medium heat. When the oil is hot, drop a ladleful (about ¼ cup) of the batter into the pan.
- As it cooks tiny holes will appear on top. When the edges are light brown, flip the pancake over.
- Add a little oil around it and cook till it is golden brown.
- After each pancake is cooked, let the oil get a bit hot before adding the batter.
- Repeat with the remaining batter.
- Serve hot Vibibi on its own or with chopped fresh fruit and honey.½
Notes
- Traditionally, water is added to the grated coconut and squeezed using a strainer or a strong cloth to get the thick milk. I used ready made canned coconut milk, as it gives a much better coconut taste.
- If you’re in a cold place, place the bowl with batter in hot water. This will help the batter to ferment faster.
- Adjust the amount of sugar according to your taste. Traditionally, about ½ cup is added to the batter.
- If you're not following a vegan diet, you can add an egg to the batter. If using an egg then add less coconut milk.