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[Instructions en francais se trouvent ci-dessous] Ingredients (Makes ~30 mofo gasy): 1 C flour, 3/4 C rice semolina, 1 t yeast, 1 3/4 C hot water, 1/2 t + 1/3 C sugar, 1/4 t vanilla extract (optional), 1 T sweetened condensed milk (optional), 1 T honey (optional). NOTE: For this recipe you will need a mold. Aluminum mofo gasy molds are difficult to find outside of Madagascar. A good replacement is an aebleskiver pan. Non-stick pans make it much easier to make this recipe successfully. In this video I use the Norpro non-stick aebleskiver pan available on Amazon.com. In a small bowl, combine yeast, 1/2 C hot water and 1/2 t sugar. Stir and set aside 5-7 minutes until yeast is proofed. Combine flours in a large bowl, then add 1 1/4 C water plus the proofed yeast mixture. Stir well, then cover and set in a pre-warmed oven for 4-8 hours (the longer the rice semolina soaks, the more authentic the texture of the mofo gasy will be). Afterwards, stir the batter again and pour it into an aebleskiver pan or mofo gasy mold over medium heat, with 1/2 t oil in each indentation. Turn once, then reduce heat to medium low and cover to allow the inside to steam 2-3 minutes. Check to verify that insides are cooked through. Serve hot for breakfast or a snack. Especially good with strong chai tea or coffee. Ingredients (Fait ~30 mofo gasy): 125 g farine de ble, 125 g semoule de riz, 4 g levure de boulanger, 415 ml eau chaude, 65g + 1 cac sucre, 1/4 cac vanille (facultative), 1 cas lait …

Video Rating: 5 / 5