Fluffy Malagasy rice flour griddle cakes cooked in a special cast-iron mould — a beloved street-food breakfast.
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).
Serves 4
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.
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.
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.
Serve hot with honey, jam or as an accompaniment to tea or coffee.
The batter should be slightly runny — do not over-thicken.
If using a flat pan, make small pancakes about 7 cm across.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
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.
Best eaten fresh and hot. Leftovers keep 1 day and reheat well in a dry pan.
Mofo gasy emerged as a fusion of rice-based baking traditions from Madagascar's Austronesian settlers with French boulangerie influence introduced during the colonial period.
A dedicated mould gives the classic round shape, but you can make flat version in any non-stick pan.
You can substitute half the rice flour with plain flour, but the authentic texture comes from 100% rice flour.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (120g / 4.2 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.