Vibibi are a popular gluten free pancake in East Africa made using rice and coconut milk. Typically, these are made by soaking rice overnight and then blending to a smooth paste with the coconut milk but they can also be made with rice flour (as per this recipe). They are often served sweet but the sugar in the recipe can be reduced in favour of serving with fresh fruit like mango instead.
- 1 tsp active yeast
- 1/4 cup lukewarm water
- 1 tsp sugar
- 1/2 cup sugar
- 1 1/2 cups rice flour
- 1/4 tsp ground cardamom
- 200 – 250 ml coconut milk
- Optional: Nutmeg or vanilla can be added for a different flavour.
Allergies: free from gluten, dairy, soy, egg, nuts.
Note: You can choose to add an egg to the recipe (it is optional).
- In a mixing bowl, place the yeast, water, and 1 tsp sugar. Wait 5-10 minutes until it begins to foam and release a yeasty scent. Tip: In cooler weather, this will take longer. You may need to place the bowl in a hot water cupboard, or sit the mixing bowl in a little warm water.
- Mix in the rest of the sugar, the rice flour, and cardamom.
- Mix in the coconut milk until you have a smooth batter.
- Cover the mixing bowl and place in a warm spot. Allow to ferment for 2-3 hours.
- Cooking: Heat a frying pan with a little oil. Ladle batter into the pan. As it cooks, tiny bubbles will appear in the pancake. After about a minute (once golden brown on the bottom), flip, and cook for about 30 seconds on the other side. Repeat for each pancake (adding a little oil to the pan for each one).
- Serve with fresh fruit, or yoghurt, or a cup of coffee.