Mokary (Coconut Mofo Gasy / Mofogasy) Recipe - Cuisine of Madagascar
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Added: October 09, 2010 Views: 1,338 Ratings: 0
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Added: October 09, 2010 (More info)
[Instructions en francais se trouvent ci-dessous] Ingredients (makes about 9 dozen mokary / coconut ...
Added: January 01, 1970 (Less info)
[Instructions en francais se trouvent ci-dessous] Ingredients (makes about 9 dozen mokary / coconut "mofo gasy" / coconut mofogasy): 1 C cream of rice (rice semolina), 1 C flour, 1 1/2 t yeast, 1/2 C warm water, 1 C coconut milk, 2 eggs, 6 T melted butter, 1/2 can sweetened condensed milk, 3/4 C sugar, 3/4 C grated coconut. 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 Blend rice semolina and flour in a bowl. Mix yeast in warm water and set aside 5-8 minutes until foam forms on top. Warm the coconut milk. Once yeast has become foamy, pour yeast water and coconut milk into dry ingredients and mix. Cover with a towel and set inside a warm oven to rise approximately one hour. After batter has risen, add remaining ingredients and stir gently. Set aside until mixture becomes foamy again. Place the mold on a burner over medium to medium-low heat and grease the mold with vegetable oil or butter. Pour in batter. When the edges of each mokary are dark golden brown (approximately 4 minutes), flip over using a non-metal implement to avoid scratching the non-stick surface of the pan and cook the other side (approximately 3 minutes). Check to ensure middle is cooked. Serve with coffee or chai tea for breakfast or alone as a ...
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