Mofo Gasy (Malagasy Rice Bread)

Prep time: 15 minutes (plus 8 hours ferment time)

Cook time: 15 minutes

Total time: 8 hours 30 minutes

Servings: 6 servings

Country of Origin

Madagascar

Description

Sweet, yeasted rice flour cakes cooked in a specialized griddle until golden crisp on the outside and spongy on the inside.

Presentation & How It's Eaten

Served hot for breakfast, usually paired with a hot cup of Malagasy coffee or sweet tea.

Ingredients

• 2 cups rice flour

• 1/2 cup sweet condensed milk or coconut milk

• 1/2 cup warm water

• 1/3 cup granulated sugar

• 1 tsp active dry yeast

• Vegetable oil or butter, for greasing

Step-by-Step Directions

1. Activate Yeast: Dissolve yeast and 1 tsp sugar in warm water; let sit for 5–10 minutes until foamy.

2. Make Batter: In a bowl, combine rice flour, remaining sugar, condensed milk, and yeast mixture. Whisk into a smooth batter.

3. Ferment: Cover bowl and let rest overnight (approx. 8 hours) at room temperature until bubbly and risen.

4. Cook Cakes: Heat an ebony cast-iron aebleskiver or takoyaki pan over medium heat; grease lightly with oil. Pour batter into wells, cook until golden underneath, flip, and cook until golden brown on both sides.

Optional

• Vanilla Flavor: Add 1 tsp of pure Malagasy vanilla extract to the batter for a sweet fragrance.

Cooking Tips

• Over-night fermentation is essential to give the rice cakes their signature light, airy sponge texture.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Calories: ~230 kcal

• Total Fat: 3g

• Saturated Fat: 1.5g

• Cholesterol: 5mg

• Sodium: 40mg

• Total Carbohydrates: 46g

• Dietary Fiber: 1g

• Sugars: 16g

• Protein: 4g