Mofo gasy
Vegetarian
Lightly sweet, yeasted rice-flour cakes cooked in a pan of round moulds, crisp underneath and spongy inside. A Malagasy street breakfast with coffee.
Mofo gasy is a Malagasy sweet from Madagascar, ready in about 1 hour 35 minutes and made with rice flour and coconut milk. It serves 4 and is rated easy to cook.
No licensed photograph of this dish yet.
- Prep
- 10 min
- Cook
- 25 min
- Rest
- 1 h
- Total
- 1 h 35 min
- Serves
- 4
- Level
- Easy
- Calories
- 436
Method
Step 1
Whisk (opens in a new tab) the rice flour (opens in a new tab), sugar (opens in a new tab), yeast and salt, then whisk in the coconut milk (opens in a new tab) and warm water to make a smooth, pourable batter like thick cream.
How it looks · Photo: Kampus Production on Pexels Step 2
Cover and leave somewhere warm until bubbly and slightly risen.
- 60 min
- 28°C · warm place
Step 3
Heat a lightly oiled aebleskiver or takoyaki-style pan (or a frying pan for small pancakes) over medium heat. Fill each mould about two-thirds full.
Step 4
Cook until the bottoms are golden and the tops are set with small holes, then flip and briefly cook the tops. Repeat with the remaining batter.
- 20 min
- medium heat
About this dish
- Origin
- Madagascar · Well documentedMore food from Madagascar
- Dish
- Breakfast · Snack · Sweets & confectionery · Street food
- Cooking method
- Pan-fried
- Taste
- sweet, mild, creamy
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredientsWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-sodium - Good for
- Street food · Budget-friendly · Child-friendly
- Cook more with
- Rice flour · Coconut milk · Sugar · Dried yeast
- Techniques
- Pan-frying
Allergens
None of the 14 major allergens appear in the listed ingredients.
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
436 kcal per serving
Calculated1 serving ≈ 169 g · recipe makes 4
Where the energy comes from
- Protein 5%
- Carbohydrate 58%
- Fat 37%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 436 kcal | 257 kcal |
| Protein | 5 g | 3 g |
| Carbohydrate | 64.3 g | 37.9 g |
| Net carbohydrate | — | — |
| Sugars | — | — |
| Added sugars | 12.5 g | 7.4 g |
| Fibre | — | — |
| Fat | 18.2 g | 10.7 g |
| Saturated fat | 10 g | 5.9 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 153 mg | 90 mg |
| Salt equivalent | 0.4 g | 0.2 g |
Vitamins & minerals per serving
- Potassium
- 163 mg
- Calcium
- 19 mg
- Iron
- 1.9 mg
- Magnesium
- 46 mg
- Vitamin A (RAE)
- 0 µg
- Vitamin C
- 0 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 27 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Without a moulded pan, cook spoonfuls like small thick pancakes in a non-stick frying pan.
Common mistakes
- Too thick a batter makes dense cakes; it should pour slowly.
Serve with
- Eat warm with sweet black coffee or ginger tea for breakfast.
Storage
- Best eaten the day they are made.
Reheating
- Warm briefly in a dry pan.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
Baker’s notes
Customise in Bread & BakeryTimeline and readiness cues
Mix and knead · about 10 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
First rise (bulk) · about 1 h
About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.
Bake · about 25 min
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
- Start to finish: about 1 h 35 min. Times are a guide — warmth changes everything; follow the cues.
If something goes wrong
Gummy or wet crumb
Likely causes
- Under-baked
- Sliced while hot
- Hydration too high for the flour
What to do
- Bake to 93–96 °C inside (cakes: clean skewer)
- Cool completely on a rack before slicing
- Reduce water by 3–5% or use a stronger flour
Collapsed or sunken middle
Likely causes
- Oven door opened too early
- Too much leavening or sugar
- Under-baked centre
- Over-proofed yeast dough
What to do
- Don't open the oven for the first two-thirds of baking
- Measure leaveners exactly with spoons, levelled
- Test the centre before removing
- Proof less
Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer
Cracked or domed top
Likely causes
- Oven too hot (crust sets before the centre rises)
- Too much leavening
- Overmixed batter
What to do
- Lower the oven 10–15 °C
- Use the exact leavening amount
- Fold just until combined
Big holes or tunnels
Likely causes
- Overmixed batter (cakes, muffins)
- Air trapped while shaping bread
- Uneven proof
What to do
- Mix quick breads only until no dry flour shows
- Degas gently and shape tightly
- Proof covered in an even, warm place
Dry or crumbly
Likely causes
- Too much flour (scooped, not weighed)
- Over-baked
- Too little fat or sugar
What to do
- Weigh flour, or spoon it into the cup and level
- Check 5 minutes early
- Don't cut fat or sugar by more than a quarter without another moisture source
Reviews & corrections
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