Danish vitumbua - Danish aebleskiver

 

This post is in appreciation to the anonymous reader who commented on the vitumbua pans. Thank you for posting on aebleskiver pan, I can now put my pan to more use.I visited the website which also has recipes and decided to try cooking the danish vitumbua using my pan following the video's instructions. And I really enjoyed making and eating them. The recipe was easy to follow and cook quickly. Spent around 30-45 minutes maximum. I made half of the recipe added vanilla and cardamom and I ended regretting doing so...the plate was emptied so quickly!!! The aebleskiver were scrumptious ate mine with warm apricot preserve. The aebleskiver were soft, imagine eating a delicious pancake or crepe but in a ball shape. Perfect finger food. Delicious!!!

This is half of the original recipe. It makes approximately 28 aebliskiver using my small holed pan.
Basic ingredients:
2 eggs
1 cup of milk
1 ½ cup of self raising flour

My additions:
1-2 teaspoons of vanilla
1 teaspoon of cardamom
2 tablespoons of sugar

Procedure I still advice you watch the video.
1.In a medium bowl beat the eggs and milk. Add the vanilla, cardamom, sugar add the flour to a slightly heavy pancake- crepe like consistency. Let rest for 15-20 minutes. For simplicity pour the mixture in a small jug.
2.Heat your aeblisker pan or vitumbua pan.
3.Put ½ teaspoon of oil in each hole then pour some of the mixture in the holes. Make sure it doesnt over fill.
4. This is the tricky part: After a few minutes using a wooden skewer lift up the top of each aebliskiver, and turn approximately 1/3 rd on it's self(looks like a hood).Then after a minute using the skewer lift from one side try to turn to the other side. This allows the batter to expand. Then after 1 minutes holding the top, lift the aebliskiver and turn it over; this allows the ball shape to form. Keep rotating the ball till it's fried and becomes golden brown.
Once ready remove from heat and repeat until all the mixture finishes.

Serve with jam. (As I added sugar to mine you can have them without adding anything).

Cheers to the danes!!! Mange Tak!

Vitumbua- rice patties

Vitumbua is a breakfast dish in Tanzania you usually have it with a good cup of Chai (Tea in Kiswahili) while its still warm. Back home there are street vendors whom we call "Mama Ntilie" were people would buy them straight from her pan. Its made out of rice, cardamom , yeast and coconut. There is a special pan which has shallow holes 6-7 used to make vitumbua. I dont own the original vitumbua pan (larger in size) instead I have an appam pan . So, it makes smaller vitumbua a plus as it can serve as a snack.
A quick swahili lesson : Vi- signifies plural(>1 so its vitumbua), Ki- signifies 1 so its kitumbua- 1 rice pattie.

Ingredients: makes approx 30 small vitumbua.

1 cups finely ground rice flour
4 tablespoons plain flour (I use wholewheat)
1 packet of coconut milk powder
1 egg white
1/2 cup warm water
1 teaspoon yeast
1/4 cup sugar (You can add upto 1/2 cup, like mine less sweet)
1 teaspoon ground cardamom seeds

oil for frying (some people use vegetable ghee)

Directions.
Mix rice flour, plain flour, sugar, yeast, cardamom and the coconut powder then add the water slowly to form a thick paste.(You may need to add less or more water).
Cover and keep in a warm area (oven with the lamp on) for approx 45-60 minutes you see bubbles on the top and has atleast doubled in size. Some chefs advice to leave it overnight.
Give the batter a stirring.


Heat the appam pan, place a drop of oil in each pan, pour a teaspoonful of batter so that the pan is 3/4 full. Cook for 2-3 minutes (until it browns),flip the vitumbua.
Cook the other side and repeat until all the batter is finished.
Enjoy!!!!

This link does the honours in showing the traditional way!!! Thanks.