Vitumbua (pl.) = Fried rice cakes

Serves 4

Ingredients:

3 Cups Rice Flour
1/4 Cup White Flour
1 Cup Concentrated/Thick Coconut Milk
1 Cup Milk
1 Cup Sugar
1/2 Tea Spoon Fresh Ground Cardamom (green cardamom)
3 Cups Oil

Instructions:

Keep Yeast Aside

In an 8 cup sauce pan or bowl mix all ingredients thoroughly with a wooden spatula/spoon.

Add yeast and stir to mix well

Lat batter stand for an hour or so away from direct cold drafts, preferably in a warmer area of the house (for most houses, it is the kitchen).

Heat the oil to about 450F, then using a soup spoon, take a scoop of the batter and drop in the hot oil. Turn after 3 minutes, and fry until both sides are golden brown.

For more shapely vitumbua, you will have to purchase a cast iron skillet with dips, (about one poached deep), typically such skillet will have about 7 or 8 dips. If using such skillet, start with medium heat, drop a few drops of oil in each dip, and make sure to test the skillet is hot (carefully drop a drop of water in one of the dips, if it sizzles and fizzles, then start by filling up the center dip to about 3/4 of the way up, and go clock wise until every dip is filled. Drop the heat to medium low so that the vitumbua don't burn. If your first batch is burnt, the reason would be too much heat. After about 5 minutes the edges should appear brown and the center should have steam release holes (meaning they are cooked on the inside), take a metal spoon and nudge each of the vitumbua (pl.) from the edges until you can set it free and then turn it so that the part that was facing up is now facing down and browning. After about 5 minutes, scoop out each kitumbua (s.) and put in a coverable container. Repeat until all the batter is over.

Serving:

Vitumbua are generally eaten by for breakfast or supper, with tea. However, since they are a little sweet, they taste good with any salty runny sauce. So they can be eaten with any kind of watery curry.