VIBIBI - RICE PANCAKES
A popular dish in East Africa. Very spongy and yummy. You have the option of serving it with coconut sauce.
Ingredients
Rice - 2 Cups (soaked overnight)
Coconut milk - 1.5 or 2 Cups
Yeast - 1 teaspoon
Flour - 1 tablespoon
Cardamom - 1 teaspoon
Sugar - 1 Cup (Add a little more or less to adjust to your taste)
Egg (Optional)
Oil/Ghee (For Frying)
Dissolve the yeast in 1/2 cup warm water. Add a pinch of sugar and set aside, until yeast mixture foams. Or if using instant yeast, skip this step.
Add the soaked rice to the blender jar. Add the coconut milk. Blend until smooth.
Add the yeast, flour, Cardamom, and egg if using in the mixture and mix it all up. Don't blitz too much at this stage. Pour the batter into a bowl. Cover and set aside in a warm place.
When the batter has doubled in size, add the sugar and mix well. Make sure your batter is not too thick, if it is just add a little milk or coconut milk.
Heat up your griddle or skillet, and spread about 1 tablespoon of oil or Ghee. When hot, pour some of the batter onto the griddle or skillet and spread to form a circle just like the way you would make pancakes. When golden brown on the bottom flip it over carefully. Repeat the process, adding more oil/Ghee when necessary. Enjoy!
SYRUP
INGREDIENTS FOR THE SYRUP:
-1 can heavy coconut milk (about 2 cups).
-1 tablespoons all-purpose flour OR 1 tablespoon of cornstarch (if you're making the gluten-free version of these pancakes).
-1/4 teaspoon cardamom powder.
-1/4 cup granulated sugar.
INSTRUCTIONS FOR MAKING THE SYRUP:
-In a medium pan, on medium heat, combine the ingredients for the syrup and bring to a boil. The syrup should be thick. Turn off the heat once the syrup reduces (thickens).
You have the option of serving vibibi with the above mentioned syrup. In your serving plate, just before you place your first kibibi, spread a little syrup over it first. Later after placing every other kibibi keep spreading some syrup over each.
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