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Breakfast

Mofo Gasy

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15 minutes
Prep
20 minutes
Cook
6
Servings

Ingredients

  • 290g (2 cups) Rice flour
  • 125g (1 cup) All-purpose flour
  • 100g (1/2 cup) Sugar
  • 1 tsp Active dry yeast
  • 1/4 tsp Salt
  • 480ml (2 cups) Warm water
  • for greasing the pan Vegetable oil

Method

  1. Whisk the rice flour, all-purpose flour, sugar, yeast, and salt together in a large bowl.
  2. Gradually stir in the warm water until a smooth, thin batter forms with no lumps.
  3. Cover the bowl and leave the batter to ferment at room temperature for 1 to 2 hours, until bubbly.
  4. Heat a mofo gasy pan (or a small non-stick skillet) over medium heat and lightly grease each well with oil.
  5. Ladle batter into the wells, filling each about two-thirds full.
  6. Cook for 3 to 4 minutes until the edges set and bubbles appear, then flip and cook the other side for 2 minutes until golden.
  7. Remove and repeat with the remaining batter, greasing the pan between batches.

Introduction: Mofo gasy is Madagascar's everyday breakfast bread, a lightly sweet rice cake cooked in a distinctive dimpled pan and sold hot from roadside braziers every morning.

Cultural Background: Vendors known as mofo gasy sellers set up before dawn in towns across the island, and the cakes are typically eaten dunked in coffee or dipped in sakay chili sauce.

Tips: Let the batter ferment fully for the best rise and flavor. A well-seasoned pan releases the cakes cleanly without extra oil.

Variations: Some cooks add a splash of coconut milk to the batter for richness. A savory version omits the sugar and is served alongside sakay.

Storage: Keep in an airtight container at room temperature for up to a day.

Reheating: Warm in a dry skillet for a minute per side, or briefly in a microwave.

Nutrition: Approx. 210 kcal, 4g protein, 44g carbohydrates, 2g fat per serving (2 cakes).

FAQs:

Q: Can I make mofo gasy without the special pan?

A: Yes, a small non-stick skillet works, though you will get flat rounds rather than the traditional dimpled shape.

Q: Why is my batter not bubbling?

A: Your yeast may be old or the room too cool; give it more time in a warmer spot.

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