Ingredients:
– 150 g rice flour (to make koba)
– 300 g rice flour
– 250 ml boing water
– 60 ml warm water
– 2 tea spoon dried yeast
– 150 ml cold water
– 60 ml sunfolwer oil
Preparation
In a small bowl add the dried yeast in 60ml warm water and cover. (mixture 1)
Make the koba: in 250ml boiling water add 150g rice flour, Mixt it until cooked and fluffy. Then set it aside until it’s warm luck.
In a big bowl, add 300g rice flour, add koba, mixture 1 and the warm luck koba. Then mixt all until you get a homogeny mixture.
Add 150ml cold water to make the final mixture a bit softer.
Cover batter to keep its warm and let it sit all night. Or if you are making it in the morning keep the mixture in a warm oven. Not to cook it but just enough to keep them mixture warm. Then let it rest for 2h.
Cooking
Preheat a mofogasy pan or a takoyaki pan on a low heat cooking hub and brush some oil to the pan.
Pour the batter in every hole. Cook until it starts bubbling then flip it over to cook the other side.
Repeat the process until the batter is finished.
Takoyaki pan
Serving suggestion
The Malagasy way: in Madagascar we like eating the mofogasy when it is still warm with just a coup of black coffee/ milky coffee or a tea in the morning as breakfast. People enjoy eating it as a snack on its own without any accompaniment too.
Another way: You can also be more adventurous. Pour a chocolate or jam on top and enjoy!
One way or another, the warmness of it will transport you to experience the simple taste of life in Madagascar.
Enjoy – Mazotoa misakafo!
Malagasy food 