VITUMBWA

 

VITUMBWA

 

1 1/2 cup rice. ( soaked overnight and drained)

1/2 cup sugar

1 cup coconut milk

1 teaspoon yeast

pinch of cardamom powder ( optional)

oil

 

Combine all the ingredients ( except oil) and blend till nice and smooth. Remove in bowl ,cover and place the mixture in a warm place and let the mixture rise for about 1  hour. Stir the mixture and set aside. Heat the vitumbwa  pan on medium heat,  lightly grease the pan with oil to prevent sticking. Pour a scoop of batter in wells of pan, be quick and careful. The batter should sizzle when it hits the hot pan. Wait till the sides of vitumbwa starts to pull away from the pan and   the edges gets golden brown. flip them over with the skewers and let cook for about 2 minutes or until cooked through.

 

 

 

 

CUPCAKES

CUPCAKES

• 2 1/4 cups   self- rising flour.
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 4 ounces butter ( room temperature )
• 1 tablespoon  ENER- G   Egg replacer ( mix with 2 tablespoons water)
• 1 can sweetened condensed milk
• 1 cup raisins and cranberry mix
• pinch salt
• 1  cup orange juice
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 2 teaspoons distilled white vinegar

Directions

1. Preheat oven to 350 degrees. Line standard muffin cups with paper liners. Sift together  flour, baking powder, baking soda and salt. Set aside.
2. With an electric mixer on medium-high speed, whisk together condensed milk and butter until combined. Add egg replacement mixture beating until  is incorporated, scraping down sides of bowl as needed.
3. Reduce speed to low. Add orange juice  and vinegar, mix . Add  flour mixture  and fold in by hand until just combined.  Stir in cranberry’s, raisins and zest.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating  halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer cups to wire racks to cool completely before removing cupcakes.  Enjoy  with sweetened whipped cream if desired.

 

STRAWBERRY ICE CREAM

STRAWBERRY ICE CREAM

 

 

 

2 cup strawberries ( cut)

2 tablespoons sugar

14 ounce sweet condensed milk

2 cups heavy whipping cream

 

 

Wash fresh strawberries and cut into quarters. Place in a bowl and crush the strawberries with the fork. Add sugar and set aside.

 

Whip the heavy  whipping cream until firm peaks form.  Pour condensed milk in to the whipped cream. Place crushed strawberries in the ice cream base, pour the mixture in the container and place in the freezer until firm.

 

 

 

 

 

 

 

 

 

GULKAND SMOOTHY

GULKAND SMOOTHY

 

 

1 cup yogurt

1 teaspoon gulkand

1 tablespoon ground almonds

pinch cardamom powder

ice cubes

 

 

Place yogurt, gulkand and ice cubes in the food processor until well combined. Pour into glass  and add cardamom powder. Great and deliciously sweet dessert, give it a go!