Vibibis- Rice and Coconut Pancakes

As Ramadhan draws to a close, Muslims around the world will be busy in preparation for Eid. This is usually my most favorite time of the year. Counting the days for Ramadhan to finish and eagerly awaiting the sighting of the new moon to celebrate Eid.

Uusually the night before Eid, last minute presents are packed, last minute cookies are baked and last minute alterations made for the lunch menu. Pristine new clothes are laid out to be worn the next day and hands are adorned with traditional henna.

Same rituals and traditions every year. Yet, renewed excitement each year as well. Our menu normally includes biryani, samosas and sweet vermicelli. Children excitedly tearing through wrapping paper and adults counting their cash to give away.

Before the month of Ramdhan bids us goodbye, I want to share one last recipe for foods that normally grace our Iftar tables. Vibibis are the Tanzanian take on the American pancake. The batter is made up of rice and dessicated coconut mixed with milk and coconut milk. A touch of cardamom and you have a perfect snack with cardamom tea.

Light and airy like clouds. So for all those celebrating Eid, and also for those who aren't, I wish you a time of laughter and family, of togetherness and charity, of love and sweet treats.

I'm sending these vibibis to my friend Kulsum who is hosting this month's Monthly Mingle, the theme being yeasted doughs.

Vibibis- Rice and Coconut Pancakes

Ingredients:

1/2 cup basmati rice

1/2 cup Jasmin or Egyptian rice

1 cup thick coconut milk (if you coconut milk is too runny, use 1/2 cup coconut milk and 1/2 cup coconut cream)

1/2 cup sugar

1 tsp yeast

3/4 cup warm milk

1 cup dessicated coconut

1 tsp cardamom powder

clear oil for frying

Directions:

Rinse both types of rice together and soak overnight in water. Drain the next day. Add rice to a blender along with coconut milk and blend until smooth. Add sugar and yeast and blend for a further 5 minutes. Add 1/4 cup milk and dessicated coconut and blend again until the batter is completely smooth. Pour into a bowl and cover for 1 hour until the batter has risen and doubled.Add the rest of the 1/2 cup of warm milk and cardamom powder. The batter should have the consistency of pancake batter. If it is too thick, you can add a little bit more warmed milk at your own discretion.

Add a few drops of oil to a non stick frying pan over low to mediumheat. Pour a small amount of batter to your desired pancake size (I used teh half cup measuring cup) and immediately cover with a glass lid. Let it cook for a minute or so or so until you will see small holes appear all over the pancake, like a sieve. The top will be cooked by the steam. At this point the pancake is ready. Repeat until all the batter is finished. You may find that as the batter stays, it becomes thicker. You can add more warm milk to get the right consistency again. Also, if you find that small holes are not appearing whilst frying the pancakes, your batter is probably too thick and a small amount of warm milk can be added again.

Place the pancakes in a hot pot until they are ready to be served. Stack the first one with the brown side down and the second one with the white side down. Continue this way so that teh brown sides are always in contact and the whites are touching. Best served warm.