Soak the rice overnight, and then drain completely. Make sure no water remains in the rice, and you can do this by leaving it in a sieve to drain for as long as you can.

Put the rice, coconut milk, yeast and cardamom powder into your blender and blend until completely smooth. This may take a while but stick to it. Keep blending for a full minute at a time, giving the blender a rest of a few seconds between pulses. Once you're satisfied that the rice has been mashed completely and your batter is smooth, pour it out into a bowl, cover and set aside to rise for 30-60mins.

This is how thick the batter will look after 30-60 mins. Add the sugar and mix it in using your hand. Make sure you mix it completely such that no sugar granules remain.

Once the sugar is mixed in, the batter will become lighter and slightly more runny in consistency

Carefully, pour your batter into the pan. Do not over-fill.

As the vitumbua cook, you will notice tiny bubbles forming all over the batter in the pan. This is a good sign, it means your vitumbua will have the perfect sieve-like texture. Keep the heat on low so that the vitumbua cook through without burning

When you notice the vitumbua firming up and their bottoms look colored, gently turn each one over and cook the other side. You can use a skewer or flat wooden stick for this.

Cook the other side to a good golden color. Remove and continue this method for the rest of your batter. Serve warm.