Vibibi - Swahili Rice and Coconut Milk Pancakes
User Reviews
5
Vibibi - Swahili Rice and Coconut Milk Pancakes
Description
To prepare Vibibi, rice is thoroughly rinsed and soaked for several hours to soften it, then blended with coconut milk, egg, sugar, instant yeast, all-purpose flour, and cardamom. The batter is mixed until smooth and left to rise until frothy, which activates the yeast and develops the pancake's characteristic texture.
The pancakes are cooked over medium to low heat, initially covered to encourage even cooking. They are flipped once bubbles form on the surface and browned on both sides. The cooking technique ensures a tender interior without burning the outside.
Vibibi's coconut milk base and cardamom impart a mildly sweet and aromatic flavor, making them suitable for breakfast or a snack. The recipe allows flexibility in pancake size and coconut milk type. Traditional recipes combine thick and light coconut milk, but canned milk can also be used if well mixed.
Proper soaking and thorough blending of rice are essential for a smooth batter and non-grainy texture, and cooking at the right temperature prevents premature browning.
Ingredients
- 1½ cups rice
- 2-3 tablespoon sugar
- 1 tablespoon all-purpose flour
- 1½ cups coconut milk (you can use room temperature canned coconut milk, or a mixture of light and thick coconut milk).
- 1 egg at room temperature, medium-sized
- 1 teaspoon active dry yeast instant yeast
- 1 teaspoon cardamom iliki, powder
- ⅓ cup vegetable oil or more, to cook the pancakes, or ghee
Instructions
- Clean the rice by rinsing it in a colander under cold, running water. Next, using warm water, soak the rice overnight or for at least six hours. Drain it, give it a final rinse, then transfer it to a blender.
- To the blender, add the egg, sugar, coconut milk, yeast, all-purpose flour, and cardamon.
- Blend in 30-second bursts until properly combined, making sure to scrape the sides to catch any unprocessed rice grains. Transfer the batter to a bowl, cover it and allow it to rise for at least one hour, or until the batter turns frothy and increases in size.
- Heat a non-stick frying pan under medium heat and drizzle or brush a small amount of oil. Spoon about a sixth of a cup (or more for larger pancakes) to the pan, reduce the heat to low, then cover.
- Cook until the top surface develops bubbles or holes on top, brush with a bit of oil, gently flip and cook until the pancake develops a wonderful golden-brown colour. Once cooked, transfer to a plate and repeat the process for the rest of the remaining batter.
- Serve your vibibi with a drizzle of some sweetened and thickened coconut milk sauce, coffee (kahawa), or with some tea.
Notes
- Soak rice properly (at least 6 hours or overnight) to avoid gritty texture.
- Blend batter thoroughly to ensure smooth and even consistency.
- Cook pancakes on medium to low heat to avoid burning before the inside cooks.
- Use a mixture of thick and light coconut milk or well-stirred canned coconut milk.
- Adjust pancake size according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Calories | 84kcal | 4% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 8mg | 3% |
| Sodium | 22mg | 1% |
| Potassium | 51mg | 1% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 49IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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