Mofo Gasy
Sign in to rate this recipe.
The Tale of Mofo Gasy
Story updated
Mofo gasy, meaning "Malagasy bread," is a rice-flour fritter rooted in Madagascar's rice-centered cuisine, a legacy of the Austronesian settlers who first populated the island roughly 2,000 years ago and brought rice cultivation with them. It's a beloved street breakfast sold hot across Madagascar's towns and cities.
Ingredients
Scale:· 6 servings
- 300g rice flour
- 100g sugar
- 1 tsp active dry yeast
- 1/2 tsp salt
- 300ml warm water
- Vegetable oil for greasing molds
Instructions
- 1Dissolve the yeast in the warm water with a pinch of the sugar and let it stand until foamy, about 10 minutes.
- 2Whisk the rice flour, remaining sugar and salt together in a bowl.
- 3Pour in the yeast mixture and whisk until a smooth, pourable batter forms.
- 4Cover and let the batter rest in a warm place for 1-2 hours until slightly bubbly.
- 5Lightly grease a mofo gasy mold pan (or a small round frying pan) and heat over medium heat.
- 6Pour a small amount of batter into each cavity, cover, and cook for 2-3 minutes per side until golden and cooked through.
- 7Serve warm, traditionally dipped in coffee.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.