Vitumbua (small rice cakes)

Instructions

1. Soak the rice for 4 hours, then drain it and blend it finely with a little coconut milk.
2. Add the rest of the coconut milk, the sugar, eggs, yeast, salt and cardamom, then mix until you have a smooth batter.
3. Let the batter rest for 1 hour in a warm spot so it rises.
4. Heat a dimpled pan (like a blini pan) and lightly oil each cup.
5. Pour the batter into the cups to three-quarters full and cook over medium heat for about 3 to 4 minutes.
6. When the edges are golden and the top is dry, flip the cakes and cook for 1 more minute. Serve warm.