Mokary (Coconut Mofo Gasy / Mofogasy) Recipe - Cuisine of Madagascar

Proof the yeast by mixing it with warm water and a little sugar. Let it sit for seven minutes or until a layer of foam forms on top.

Combine flour and rice semolina in a bowl.

Add the yeast water and warmed coconut milk, whisking to make a smooth batter.

Cover the bowl with a damp towel and let the batter rise in a warm place for at least an hour.

Add the egg, sweetened condensed milk, melted butter, shredded coconut, and sugar to the batter and stir well.

Let the batter sit until it gets foamy again.

Pour the batter into a well-oiled mouf gas mold or ebble skewer pan over medium heat, filling each well nearly full.

Cook until the edges become golden, then turn them. The middle may still be liquid.

Once both sides are golden brown, remove the mouf from the mold.

Equipment Needed

Dietary

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