Quick & Fluffy Vitumbua – Tanzanian Coconut Doughnuts

This week we are in Tanzania and I ’d like to introduce to you Vitumbua. These are Tanzanian rice doughnuts.
Vitumbua should be golden and crunchy on the outside and have cardamom taste. The batter is made with coconut milk which makes these doughnuts pure white in the middle and melt-in-the-mouth.  Traditionally, they’re made using rice that’s been soaked overnight.

Recipe idea I got from here:
https://www.africanbites.com/vitumbarice-pancakes/#wprm-recipe-container-570269

Ingredients

Vitumbua:
400 g Veski Mati rice
1 package (11 g) dry yeast
225 g coconut milk, slightly warmed
165 g sugar
0,5-1 tsp salt
1 tsp ground cardamom+nutmeg

Coconut dipping sauce:
400 ml coconut milk
165 g light Muscovado sugar

Vitumbua:
Soak rice in large bowl overnight.
Drain the water and add in a blender together with coconut milk, spices, sugar, salt and yeast.
Blend until puree.
Pour in a large bowl, cover and let it rise in a warm area until doubled in size or when you see bubbles in forming.
Heat the pancake pan on a medium heat and brush the wholes with vegetable oil.
Add dough to warm pan until 3/4 full. Cook for 2-3 minutes from both sides. Originally it is used pan with deep holes, but unfortunately it was not to possible to find this kind of pan, so  i used usual pancake pan. 
Let the donuts cool sightly and enjoy with caramel dipping sauce.

Coconut Caramel dipping  Sauce:
Bring the coconut milk and brown sugar to boil together in heave bottomed pot.
Reduce heat to medium low, cook and stir frequently until the mixture is thick and the volume is reduced by about an half. It takes 20 minutes or more.