5 from 24 votes
Vibibi - Swahili Rice and Coconut Milk Pancakes
Vibibi are Swahili rice and coconut milk pancakes made by soaking rice overnight, blending it with coconut milk, egg, sugar, yeast, flour, and cardamom, then allowing the batter to rise before cooking in a pan with oil. They have a smooth batter and a light, fluffy texture with subtle sweetness and spice.
Prep Time
10 mins
Cook Time
30 mins
Additional Time
7 hrs
Total Time
7 hrs 40 mins
Servings:
20
Calories:
84 kcal
Course:
Dessert, Breakfast, Brunch
Cuisine:
African
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 Serving
Amount Per Serving
Calories 84
% 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.