2 cups finely ground rice flour
2 tbsp plain white flour
2 tbsp fresh grated coconut (available frozen in most Asian stores)
1 400 gm tin coconut milk
½ cup hot water
1 tbsp dry yeast
½ cup sugar
½ teaspoon roughly ground cardamom seeds
oil – for fyring
Mix rice flour, grated coconut, and the coconut milk and hot water to form a thick paste.
Add the sugar, cardamom and yeast and mix well.
Cover and leave over night
Heat a pan, add a drop of oil and pour in the batter.
Cook for 2-3 minutes, and flip the vitumbua.