Vitumbua

Preparation

1. In a large bowl, combine the all-purpose flour, rice flour or semolina, sugar, baking powder, salt, and ground cardamom if using, mixing thoroughly until evenly distributed. In another bowl, whisk together the coconut milk and egg until well combined.
2. Pour the wet ingredients into the dry ingredients and mix gently with a wooden spoon or whisk until a thick, smooth batter forms with no visible lumps. The batter should be slightly thicker than pancake batter and hold its shape when spooned. Let the batter rest for 5 minutes.
3. Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C) until shimmering. Using an ice cream scoop or large spoon, carefully drop rounded mounds of batter into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per side, turning once with a slotted spoon, until golden brown and cooked through.
4. Remove the vitumbua with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve warm while still slightly crispy on the outside, often with a hot beverage or dusted with powdered sugar if desired.