About this Dish
Fluffy, slightly sweet rice flour breakfast cakes, cooked in a special dimpled pan.
History & Origin
Sold each morning from roadside stalls, mofo gasy is Madagascar's beloved breakfast bread, cooked in a distinctive multi-cupped iron pan over charcoal.
IngredientsServes 3
🌾White rice flour, 2 cups
🥛Coconut milk, 1 cup
💧Warm water, 1/2 cup
🍚Cooked white rice, 1/2 cup (helps with texture)
🍬Sugar, 3 tablespoons
🧂Salt, 1/2 teaspoon
🫧Active dry yeast, 1 teaspoon
🥚Egg, 1 large
🧈Neutral oil or melted butter, for greasing the pan
Method
1
Dissolve the yeast in the warm water with a pinch of sugar and let it sit for 5 to 10 minutes until it becomes frothy and active.2
Blend the cooked rice with the coconut milk in a blender until completely smooth, then pour into a large mixing bowl.3
Add the rice flour, sugar, salt, egg, and yeast mixture to the coconut-rice blend. Whisk everything together until you have a smooth, pourable batter with no lumps. Cover the bowl with a clean cloth and let it rest in a warm place for 1 to 2 hours until the batter has puffed up slightly and smells faintly tangy.4
Heat your aebleskiver pan or a special dimpled Malagasy mofo gasy pan over medium-low heat. If you don't have one, a regular non-stick pan can work but the shape will be different. Brush each well generously with oil or melted butter.5
Pour the batter into each dimple, filling about three-quarters full. Cover the pan with a lid and cook for 3 to 4 minutes until the edges look set and the tops are just barely wet.6
Using a skewer or chopstick, gently flip each cake to cook the other side for another 2 minutes until golden and cooked through. The cakes should be light, springy, and slightly browned on both sides.7
Remove from the pan and serve warm immediately. Mofo Gasy are traditionally enjoyed for breakfast with hot tea or coffee, and can be eaten plain or with a little honey drizzled on top.User Reviews
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