Though this bread can be prepared either with a combination of both rice and all purpose flour, i opted for a gluten free version. Yes my mofo gasy is completely prepared with rice flour, coconut milk, yeast,sugar and with an egg. Obviously these Mofo gasy are called as Mokary since coconut milk is used. Trust me adding coconut milk makes this tiny cakes more flavourful. This dish is quite easy to make, the only time consuming is for waiting the batter to rise else these cakes are cooked faster than the usual pancakes. Serve them warm with coffee, juice or fresh fruit salads or simply with honey you just cant stop eating them. A prefect weekend brunch dish to give a try definitely. Am running this week’s blogging marathon with Global Cuisine, hence Mofo Gasy from Madagascar.
2cups Rice flour
2tbsp Rice flour
1/4tsp Instant yeast
1cup Coconut Milk
Take a cup of water in a pan, add the two tablespoon of rice flour, bring boil and cook until they turns as a thick paste, put off the stove.
Let the rice paste gets cool completely.
Now take the rice flour, cooked rice paste, instant yeast in a bowl. Add the slightly warmed coconut milk and mix everything with your hand until it turns semi thick batter.
Transfer this batter a box and keep it in warm place for 3-6 hours.
Once the batter starts bubbling well after 3or 6 hours, mix the batter well.
Beat the egg, sugar together and add this mixture to the batter, mix well.
Now heat the appe pan, drop enough oil, once its hot, pour a tablespoon of the batter, cook in medium flame , flip and cook on both sides under mofo gasy gets well browned.
Serve hot with coffee, tea or honey.