These are traditional rice pancakes made with coconut milk and they are sweet and fluffy, making them an absolute treat with a cup of tea in the evening or a light breakfast in the morning.
Olive oil to pan fry the pancakes
2 cups rice soaked overnight 2.5 cups of coconut milk (warm)
1 tbsp instant yeast
1/2 cup sugar
2 tbsp rice flour
1/2 tsp fresh cardamon powder
Method:In a blander add 3/4 th of the coconut milk reserve the 1/4 and add the yeast in there, next add a couple tbsp of the sugar from the 1/2 cup we have the rest of the sugar goes in the blender, pls remember that I added more sugar and you will have to do a taste test and add more if you need to, next add the rice, flour and lastly the cardamon powder in the blender and mix this mixture, stopping the blender and adding the yeast mixture in it, at this time do a taste test and increase the sugar if you feel it’s not sweet enough for you now blend again until you have a nice mixture and its not gritty, the finer the mixture the softer the vibibi or rice pancake will come out. Once you have a mixture ready put it in a big bowl and cover it until you see that it has risen really well, you should be able to see a bunch of bubbles and froth on top. In a small 6 in frying pan add a tsp of olive oil and put enough to form a big pancake. These can be made any way you prefer as mentioned on the video. Cover the pan for about a minute where you will see a lot of bubbles and the edges will be browned a bit, at this time flip it carefully and cook the other side until nice and golden brown.Makes approximately 10 to 12 This will depend on the size and thickness of the pancakes. These can be stored int he refrigerator or 2 to 3 days and can be eaten cold or you can heat them up.