Vitumbua

If using raw rice, soak it in water overnight, then drain and blend with the coconut milk in a food processor until completely smooth. If using rice flour, simply whisk the flour and coconut milk together until no lumps remain.

Dissolve the yeast in the warm water with a pinch of sugar and let it sit for five minutes until frothy. Add this to the rice batter along with the remaining sugar, ground cardamom, and salt, stirring until everything is thoroughly combined.

Cover the batter bowl with a clean cloth or cling film and place it in a warm spot for two to three hours. The batter should double in volume, develop a pleasantly sour aroma, and appear bubbly and aerated on the surface.

Heat a vitumbua mould, aebleskiver pan, or similar pan with round indentations over medium heat. Add about half a teaspoon of vegetable oil into each round cavity, swirling to coat the bottom and sides evenly.

Pour the fermented batter into each oiled cavity until about three-quarters full. Cook for three to four minutes over medium heat until the bottoms turn golden brown and the edges begin to set and pull away from the sides.

Using a skewer or small fork, carefully flip each vitumbua to cook the other side for another two to three minutes until evenly golden all around. The centres should be cooked through but remain soft, fluffy, and slightly spongy.

Remove the cooked vitumbua from the pan and place them on a serving plate. Serve warm as a morning snack or afternoon tea accompaniment, either plain or with a drizzle of honey, a dusting of powdered sugar, or alongside chai tea.