In Kiswahili, the word "vibibibi" means "young ladies."
This local pancake made from rice and coconut milk is considered as delicious as some of them.
In the Kenyan coastal tradition, "vibibibi" are especially used for breakfast or as a sweet appetizer before lunch.
Some people even enjoy them together with ice cream.
But like the sweet ladies, be careful not to overdo it!

Ingredients
1 1/2 cups of rice
1 cup of coconut cream
Half a cup of coconut milk
One egg
Three-quarters cup of sugar
One teaspoon of instant baking powder
One level tablespoon of flour.
One-half teaspoon of cardamom powder
Clarified butter or seed oil

Procedure 
Rinse the rice, then soak it for eight hours in water.
Clean and give a final rinse and place the rice in a colander to drain away as much excess water as possible.
Place the rice in a bowl, add the sugar and half of the heavy coconut milk.
Process with a whisk until all the rice is finely ground.
This may take some time; continue to stir and gradually add the other half of the coconut cream.
Then add coconut milk, baking powder, eggs, flour and cardamom powder.
Mix again until everything is well combined.
Pour this batter into a bowl and cover.
Place in a warm place for about an hour or until the batter becomes foamy and increases in volume.
Now you can start preparing the pancakes.
Heat a small nonstick skillet and add a small drizzle of oil or clarified butter.
Lay some batter on pan (about a tablespoonful), turn heat down and cover pan.
When the top of the pancake starts to dry out and begins to form small holes, drizzle a small dab of oil over the pancake and then gently flip it over to cook the other side.
It should show definite browning on both sides.
Remove to a plate, then repeat the process and continue until all pancakes are done.