Malagasy Rice and coconut pancakes (Mofo Gasy)

Mofo gasy is a staple cake and roadside snack in Madagascar. Indonesian traders from Borneo introduced rice to Madagascar, and it adapted easily because of the perfect weather and abundant water. With the grain came many dishes that made rice a staple on the island. Mofo translates to bread, and Gasy is short for Malagasy, so the bread literally means “Madagascar bread.” What is interesting is that while I traveled through Madagascar for 2 weeks,, Idon'ter remembeever r having this dis;h; it must have been a miss on my part.

Mofo gasy is made in small, rounded pans over a coal fire by vendors on the street vendors. Usually had for breakfast, it is a staple of the land. Vendors sell these with hot cups of coffee or tea, bringing folks together over a quick bite. It is also the snack staple, always available and a great source of energy. Culturally, it brings folks together: snacking on these cakes over coffee, they discuss the matters of the world and identify with the culture of the land.

In India, we have a version of these, usually savory, called a paniyaram, small cakes fried also for breakfast.

I don't have a paniyaram pan, so I adapted by making flat pancakes, more in the European style. I love the fluffiness of these pancakes, the fermented batter fluffing up as it heats. The softness was essential for sopping up the honey, the perfect combination. I also added a few fruits, bananas, peaches, or berries, but you can add any fruit you like; this cookbook touched my heart.

Recipes from the homes of “Bibi,” literally meaning grandmother in Swahili, this cookbook celebrates the homes and kitchens of women cooks across 8 Indian Ocean-bordering African countries. Beautifully written and wonderfully photographed, this cookbook is a chef’s journey through a vast continent, capturing its life and stories through the recipes of these fantastic women. It has won every cookbook prize and belongs on everyone’s shelf. It helps me learn about this region and its cuisine through the stories.

For more recipes from this cookbook, click here.

Ingredients:

1 cup basmati rice

3 cups water

1 cup full-fat coconut milk

1/4 cup unsweetened coconut flakes

1/4 cup sugar

1 teaspoon active dry yeast

Salt, to taste

1 teaspoon ground cardamom

2 tablespoons coconut oil

Honey, to drizzle

Method:

Soak the rice in water for at least 3 hours, or overnight. Rinse and drain.

Add the drained rice, coconut milk, coconut flakes, and sugar to a small blender, then puree until smooth. The batter should have the consistency of light cream.

Add the yeast, salt, and cardamom, and mix well. Cover and let the batter sit on your countertop for at least 6 hours; overnight also works. The yeast will ferment the batter, and it will bubble and develop a funky odor.

Mix in the oil well.

Heat a small frying pan until a drop of water sizzles when it hits. Ladle in 1/4 cup of batter and turn the pan around with your wrists to form a round pancake. Cook for 2-3 minutes, until the bottom is browned and the top is riddled with clear bubbles from the fermentation. Flip and cook for 1 minute.

Repeat with the remaining batter.

Serve immediately, drizzled with honey and fruits like bananas, peaches, or berries.