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    Home » International Vegetarian » Mofo Gasy

    How to make Mofo Gasy | Video Recipe

    Published: Jun 9, 2015 · Modified: Apr 21, 2021 by Pavani · 10 Comments

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    Mofo Gasy is one of the most popular street food in Madagascar. These fluffy yeasted breads are very similar to pancakes. They are typically served for breakfast with coffee and fruit on the side.

    Traditionally, the street vendors use a special aluminum circular mold to make these pancakes. They cook them over charcoal on the roadside. But at home, one can use aebliskiver pan to get the circular shape and fluffy texture.

    Hand pouring pouring maple syrup from a white bowl onto a stack of pancakes

    I love trying different recipes from around the world. It is always amazing to learn different about different cultures and cuisines. So without moving from the comfort of my own home, I get to try delicious international recipes.

    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. Their staple food is rice and it is usually part of almost all of the meals.

    Mofo means bread and gasy stands for Malagasy. So mofo gasy (pronounced as Muf Gas) translates to 'Malagasy bread'. The batter uses a combination of all purpose flour and cream of rice (coarsely ground rice) along with some yeast. Batter then needs to rise for about 4-8 hours to get its characteristic taste and texture.

    White bowl with mofo gasy and a white bowl with fresh strawberries

    These pancakes are only mildly sweet. If you want sweeter mofo gasy, then stir in some condensed milk and vanilla extract. Or if you are like us, drizzle them with maple syrup and enjoy!!

    In the coastal regions, mofo (or bread) is made with coconut milk and are called Mokary.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    All purpose flour - Feel free to substitute all or some of the flour with whole-wheat pastry flour to add more fiber and nutrition.

    Cream of Rice - to make the pancakes slightly crispy and crunchy. You can use rice rawa or biyyam rawa* widely available in Indian groceries.

    Instant Yeast

    Other ingredients you need are sugar, salt and vanilla extract.

    Ingredients needed - details in recipe card

    Video Instructions

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Mofo Gasy Recette - means recipe in French. Here is how to make these little fluffy yeasted Madagascar pancakes:

    In a medium size mixing bowl, combine flour, cream of rice, yeast, sugar and water. Mix well, then cover the bowl and set aside in a warm place to rise for 4~8 hours.

    Step by step photos showing the combining of dry ingredients and wet ingredients to make the batter

    I usually make the batter at night and place the bowl in the fridge overnight. Then in the morning, I take it out of the fridge and leave it out for 1~2 hours before making the pancakes.

    The batter should be frothy and have a slightly tangy, sour smell once ready.

    White bowl with risen pancake batter

    If the batter is too thick, then add a few tablespoons of water to slightly thin it out.

    Heat an aebleskiver pan on medium heat. Add oil to each cavity and pour about 1 tablespoon of 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 for another 1~2 minutes. You want the pancakes to be golden outside and completely cooked through inside.

    Step by step photos showing heating oil in an aebliskiver pan and cooking until golden

    Remove the cooked mofo gasy onto a plate and keep them warm. Repeat with the remaining batter.

    Hand holding half pancake showing the inside

    Tips

    • Use whole wheat pastry flour instead of all purpose flour in the recipe to add some fiber and nutrition. 
    • You can make cream of rice right at home. Grind raw rice until coarsely ground and use as written in the recipe.
    • The more the batter rests, the better chance cream of rice has to soften. So plan accordingly.
    • You can make the batter at night and place the bowl in the fridge overnight. Then in the morning, take it out of the fridge and leave it on the counter for 1~2 hours before making the pancakes.
    • These pancakes are only mildly sweet. If you want sweeter mofo gasy, then stir in some condensed milk into the batter. Or drizzle them with maple syrup and enjoy!!
    • Store leftover pancakes in an airtight container in the fridge for 2 days and in the freezer for 1 month. Microwave them until completely heated through before serving.
    White bowl with a stack of Madagascar pancakes

    You might also like

    Here are few more interesting pancake recipes from around the world that you might like:

    • Llapingacho Recipe | Ecuadorian Potato Pancakes
    • Dutch Baby Pancakes Recipe
    • Hotteok (Stuffed Korean Pancakes) Recipe for #BreadBakers
    White bowl with a stack of Mofo gasy

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    2 White plates stacked with pancakes

    Mofo gasy or Madagascar Yeasted Pancakes

    Mofo Gasy are popular street food in Madagascar served for breakfast with coffee. These sweetened pancakes are made in circular molds.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 10 mins
    Cook Time: 30 mins
    Resting Time:: 4 hrs
    Total Time: 4 hrs 40 mins
    Course: Breakfast
    Cuisine: madagascar
    Servings: 18 pancakes

    Ingredients

    • ½ cup All purpose flour
    • ¼ cup + 2 tablespoons Cream of Rice or Rice rawa
    • ½ teaspoon Instant Yeast
    • 2 tablespoons Sugar, divided use
    • ¾ cup Lukewarm Water
    • ½ teaspoon Vanilla extract

    Instructions

    • In a medium size mixing bowl, combine flour, cream of rice, yeast, sugar and water. Mix well, cover the bowl and set aside to rise for 4~8 hours.
    • The batter should be frothy and have a slightly tangy, sour smell once ready.
    • If the batter is too thick, then add a few tablespoons of water to slightly thin it out. Add vanilla extract and mix well.
    • Heat an aebleskiver pan on medium heat. Add oil to each cavity and pour about 1 tablespoon of 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 for another 1~2 minutes. You want the pancakes to be golden outside and completely cooked through inside.
    • Remove the cooked mofo gasy onto a plate and keep them warm. Repeat with the remaining batter.

    Video

    Notes

    • Use whole wheat pastry flour instead of all purpose flour in the recipe to add some fiber and nutrition. 
    • You can make cream of rice right at home. Grind raw rice until coarsely ground and use as written in the recipe.
    • The more the batter rests, the better chance cream of rice has to soften. So plan accordingly.
    • You can make the batter at night and place the bowl in the fridge overnight. Then in the morning, take it out of the fridge and leave it on the counter for 1~2 hours before making the pancakes.
    • These pancakes are only mildly sweet. If you want sweeter mofo gasy, then stir in some condensed milk to the batter. Or drizzle them with maple syrup and enjoy!!
    • Store leftover pancakes in an airtight container in the fridge for 2 days and in the freezer for 1 month. Microwave them until completely heated through before serving.

    Nutrition

    Serving: 1Pancake | Calories: 20kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Lydia Filgueras

      June 10, 2015 at 12:55 am

      Every culture seems to have a fried dough and they all appeal to me! Love your photos, I'm sure you all enjoyed your breakfast 🙂

      Reply
    2. Diane Balch

      June 10, 2015 at 10:31 am

      Mofos look really delicious. I didn't even read about their street food. Really cool that you found about about these pancakes.

      Reply
    3. Global Tastes & Travels Inc.

      June 12, 2015 at 1:34 am

      they look so light and airy...delicious!

      Reply
    4. Global Tastes & Travels Inc.

      June 12, 2015 at 1:34 am

      they look so light and airy...delicious!

      Reply
    5. Darnel

      April 12, 2018 at 9:03 am

      OMG...my mixture does not look like batter. Just a crumbly mix.
      My son did a school project on Madagascar and he needs these for today. How can I make it battery.

      Reply
      • cookshideout

        April 13, 2018 at 10:42 am

        Hi Darnel sorry for my late response. I'm thinking may be you need to add more water to make the mixture more liquidy. Hope this helps.

        Reply
    6. Katie

      May 02, 2022 at 5:43 pm

      Is it possible to make these in a mini donut maker?? Or do you have to use the aebleskiver pan? Need to make for school project and don’t want to spend additional money on special pan if we don’t have to. Thanks!

      Reply
      • cookshideout

        May 02, 2022 at 9:04 pm

        Hi Katie, I haven't making these in a donut maker. Maybe you can try with a very small batch and see how it works. Hope this helps.

        Reply
        • Katie

          May 15, 2022 at 8:05 pm

          5 stars
          The mini donut maker worked!! We even had to substitute the flour with a Gluten Free one (King Arthur’s 1 for 1). The school project was a success! Thanks so much!!

          Reply
          • cookshideout

            May 18, 2022 at 12:16 pm

            Hi Katie, so happy to hear that. Thank you for letting me know. Regards, Pavani

            Reply

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