Mofo Gasy

About This Recipe

Mofo gasy (literally 'Malagasy bread') are small, round, yeasted cakes made from rice flour and cooked in a cast-iron pan with individual round wells, similar to an aebleskiver or takoyaki pan. They puff up into golden domes, lightly crisp on the outside and airy within. Sold from street stalls every morning across Madagascar, they are eaten plain, with honey, or dunked into a cup of ranovola (burnt-rice water).

Ingredients

Serves 4

• 250 grice flour
• 1 tspinstant yeast
• 1 tbspsugar
• 1/4 tspsalt
• 300 mlwarm water
• 1 tbspvegetable oil, for greasing

Instructions

1. 1

   Make batter

   Whisk rice flour, yeast, sugar and salt in a bowl. Gradually add warm water, whisking until smooth. Cover and rest 30 minutes until slightly bubbly.

2. 2

   Heat pan

   Heat an aebleskiver or takoyaki pan (or a regular non-stick pan for flat cakes) over medium heat. Grease each well with a little oil.

3. 3

   Cook cakes

   Fill each well two-thirds full with batter. Cook 3–4 minutes until the edges set and bubbles form. Flip carefully and cook 2–3 minutes more until cooked through and golden.

4. 4

   Serve

   Serve hot with honey, jam or as an accompaniment to tea or coffee.

Variations

• •

  Stir a little desiccated coconut into the batter for extra flavour.

• •

  Add a pinch of vanilla for a sweeter version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten fresh and hot. Leftovers keep 1 day and reheat well in a dry pan.

Frequently Asked Questions