👨‍🍳 作り方

1. 1

   Drain the soaked rice thoroughly. In a blender, combine the drained rice, 400 ml of warmed coconut milk, 2/3 cup sugar, ground cardamom, and salt. Blend until a smooth batter forms.

2. 2

   In a small bowl, combine the dry active yeast, 1 tsp sugar, and 1/4 cup lukewarm water. Let it sit for 10 minutes until frothy, indicating the yeast is active.

3. 3

   Add the bloomed yeast mixture to the rice batter in the blender and blend briefly to combine. Pour the batter into a bowl, cover with plastic wrap (leaving a small vent), and let it rest at room temperature for about 1 hour, or until bubbles form and the batter has risen slightly.

4. 4

   Lightly grease the compartments of a vitumbua pan (or a mini muffin/aebleskiver pan) with cooking oil. Heat the pan over medium-low heat.

5. 5

   Pour the batter into each compartment, filling them about two-thirds full. Cook for about 3 minutes on medium-low heat until the edges start to firm up. Carefully flip each vitumbua using a skewer or small spatula. Cook for another 3 minutes, flipping back and forth, until golden brown and cooked through. Add more oil around the edges if needed for crisping.

6. 6

   Remove the vitumbua from the pan and drain on paper towels to remove excess oil. Serve warm.