We are visiting Madagascar this month for #Food of the World event. Madagascar is an island country in the Indian Ocean, off the coast of Southeast Africa. The Malagasy cuisine is influenced by Southeast Asian, Indian, Chinese and European migrants who have settled on the island. Rice is the staple food and is eaten at almost all of the meals.
It was quite a challenge to find authentic vegetarian recipes from this Island country. There were quite a few versions of coconut rice that I could have tried but didn't feel like making just rice :-)
Then I found the recipe for this Mofo gasy, meaning 'Malagasy bread', which is made from a batter of sweetened rice flour poured into greased circular molds and cooked over charcoal. Mofo gasy is a popular street food served for breakfast food and is often eaten with coffee. In the coastal regions this mofo (or bread) is made with coconut milk and is known as mokary.
I followed the recipe from here, almost to the T - except that I used wholewheat pastry flour instead of all purpose flour. These little yeasty breads are crispy on the outside and chewy in the middle. They cook pretty fast, the only time consuming part is waiting for the batter to rise. They are mildly sweet -- I served them for breakfast with maple syrup, fruit and juice.
Recipe adapted from here:
Ingredients: Makes 15 mofo gasy or pancakes
Whole-wheat pastry Flour - ½cup (or use all purpose flour)
Cream of Rice or Rice rawa - ¼cup+2tbsp
Instant yeast - ½tsp
Sugar - 2tbsp, divided use
Lukewarm Water - ¾cup
Condensed Milk - 1½tsp (optional)
Vanilla extract - ½tsp
- In a mixing bowl, combine flour, cream of rice, yeast, 1tsp sugar and water. Mix well, cover the bowl and set aside to rise for 1~2 hours. The more the batter rests, the more chance cream of rice has to soften.
- Stir in the remaining sugar, condensed milk (if using) and vanilla extract. Mix to combine. Cover and set aside until the mixture gets frothy, about 30~45 minutes.
- Heat an aebleskiver pan on medium heat. Put ¼tsp oil and pour about 1tbsp batter in each well. Cook for 1~2 minutes or until the bottoms get golden brown. Using a fork or a wooden skewer, flip them over and cook on the other side until golden and the inside is cooked through.
- Serve hot for breakfast or at room temperature as a snack.