Kitoza
A documentary account of Malagasy salted meat strips, commonly dried, smoked or both; it does not provide a validated home-preservation recipe.
Mofo gasy (cream-of-rice batter)
Mofo gasy · Mofo gasy with cream of rice · Malagasy yeasted pancakes
Small, mildly sweet Madagascar-named griddle cakes made from a briefly risen batter of cream of rice, whole-wheat pastry flour, yeast and water.
A measured cream-of-rice version
Mofo gasy means Malagasy bread. The Madagascar source describes a rice-flour and levain form cooked in cast-iron molds, often eaten at breakfast or as a snack with coffee or tea. It also describes related but distinct preparations, including savory mofo ramanonaka and coconut-associated mokary.
This entry follows a separate measured version published by OSU–KidSpirit: cream of rice and whole-wheat pastry flour form a small-cake batter, which rises in two covered stages and cooks on a pan or griddle. It should not be read as the single standard formula for Madagascar. The method does not require a rounded-well mold; a flat griddle produces flatter cakes.
Sources for this section
Mix and rise
Measure ½ cup whole-wheat pastry flour, ¼ cup plus 2 tablespoons cream of rice, 2 tablespoons sugar, ½ teaspoon instant yeast and ¾ cup lukewarm water. Mix the flour, cream of rice, yeast, 1 teaspoon of the sugar and water. Cover and leave for 1 hour; this rest also softens the rice cereal.
Add the remaining sugar, 1½ teaspoons condensed milk if desired, and ½ teaspoon vanilla extract. Cover and rest until frothy, about 30–45 minutes. The source does not specify a room temperature or a fermentation temperature, so none is supplied here.
Sources for this section
Cook on a pan or griddle
Heat a pan or griddle over medium heat and coat it lightly with cooking oil spray. Spoon the batter by tablespoonfuls onto the surface. Cook each portion for 1–2 minutes, until the underside is golden; flip and cook until both sides are golden and the interior is cooked through.
Dedicated round-well molds produce a different, rounded form described in Madagascar's rice-flour preparation. The OSU pan-or-griddle method is a household adaptation; the shape depends on the surface used.
Sources for this section
Serve and handle safely
Serve the cakes warm, plain or with coffee or tea. Keep uncooked flour and batter away from ready-to-eat food. Do not taste the batter; cook the cakes through, and clean hands and equipment after handling raw flour.
The source gives no tested holding or storage period for the batter or cooked cakes. This entry makes no storage-duration claim.
Sources for this section
History
A Madagascar cultural and tourism page describes mofo gasy as a light rice-flour-and-levain preparation cooked in cast-iron molds, associated with the highlands and commonly eaten at breakfast or as a snack with coffee or tea. It separately names mofo ramanonaka and mokary as related forms. The recipe in this entry is the distinct Oregon State cream-of-rice and wheat-flour version, which uses a pan or griddle. No dated first attestation is established.
Ingredients
Yield 20 servings · Scaling: source batch only
118 mL½ cup as recorded
Cream of Rice
89 mL⅜ cup as recorded
¼ cup plus 2 tablespoonsSugarDivide: use 1 teaspoon in the first rise and add the remainder later.
30 mL2 tbsp as recorded
2.5 mL½ tsp as recorded
177 mL¾ cup as recorded
Sweetened condensed milk (optional)
7.4 mL1½ tsp as recorded
Vanilla extract
2.5 mL½ tsp as recorded
Cooking oil sprayFor greasing the pan or griddle.
as needed
Method
Risks and precautions · Standard risk
Raw flour and batter
Uncooked flour and batter should not be tasted; flour can carry germs and the cakes need to be cooked through.
Hazard sourceHot pan or griddle
Cooking the cakes on a heated pan or griddle can cause contact burns.
Hazard sourceDo not taste the uncooked batter. Cook each cake until the interior is cooked through, and wash hands, bowls, utensils and surfaces after handling raw flour and batter.
Control sourceUse a stable pan or griddle and turn the cakes with a spatula, keeping hands clear of the hot surface.
Control sourceThis source-specific wheat-flour and cream-of-rice version differs from the Madagascar source's rice-flour-only recipe; do not combine the ingredient lists or methods.
A flat griddle makes flatter cakes; it does not reproduce the rounded-well shape associated with dedicated molds.
Do not taste uncooked batter.
- In a bowl, combine the whole-wheat pastry flour, cream of rice, instant yeast, 1 teaspoon of the sugar and lukewarm water. Mix until combined, cover the bowl, and leave the batter to rise for 1 hour. The rest also gives the rice cereal time to soften.
- Stir in the remaining sugar, the condensed milk if using, and the vanilla extract. Cover again and leave until the batter looks frothy, about 30–45 minutes.
- Heat a pan or griddle over medium heat and lightly coat it with cooking oil spray. Spoon the batter by tablespoonfuls onto the surface, leaving room to turn each cake.
- Cook 1–2 minutes, or until the bottoms are golden. Flip with a spatula and cook the other side until golden and cooked through. Repeat with the remaining batter and serve warm.
Conditions
Yield20 servings
Fermentation1.5–1.75 h
Places
Madagascar
Documented preparation · Country evidenceOregon State's recipe is explicitly named mofo gasy; the Madagascar source documents the broader food and a highlands rice-flour form. This wheat-and-cream-of-rice recipe is recorded as its own source-specific adaptation, not as the only traditional formula.
Related
More from Madagascar
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Soft, lightly tangy steamed cereal bread documented across Benin and Togo. This page gives one measured rice-flour research method; maize-based Ablo and mixed-grain versions remain distinct traditions.
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Anpan
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Baghrir
Moroccan semolina pancakes made from a thin yeast batter, rested until foamy and cooked on one side until the surface sets with a honeycomb of holes. This source-specific batch makes sixteen 5-inch pancakes.
Belokranjska pogača
A round Slovenian flatbread scored in a grid and topped with caraway and coarse salt.
Biga
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Bo lo bao
Hong Kong-style pineapple buns have soft yeast dough beneath a crisp, sweet pastry topping.
Bolo do caco: pan-and-oven version
Sweet-potato wheat breads with fresh yeast, browned in a pan and finished in the oven. This is the bread component of Teleculinária's scrambled-egg dish.
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Sources
OSU–KidSpirit, Oregon State University Extension and EngagementRecipe · Method
Mofo Gasy (Yeasted Pancakes)Measured recipe of whole-wheat pastry flour, cream of rice, sugar, instant yeast, lukewarm water, optional condensed milk and vanilla; two covered rises; tablespoon portions cooked on a medium pan or griddle until golden and cooked through. The page records 20 servings and a ½-cup serving size but not the finished cake count.
Cited in: A measured cream-of-rice version; Mix and rise; Cook on a pan or griddle; Serve and handle safely
Madagascar DestinationIdentity · Geography · History
Mofo gasyDescribes a Madagascar Highlands association, a rice-flour-and-levain form cooked in cast-iron molds, and breakfast or snack service with coffee or tea. Its own measured recipe is rice flour, sugar, yeast, warm water and mold-cooking; it distinguishes mofo ramanonaka and mokary.
Cited in: A measured cream-of-rice version; Cook on a pan or griddle; Serve and handle safely
Centers for Disease Control and PreventionFood safety
Raw Flour and DoughRaw flour and dough can carry germs; do not taste unbaked batter and clean hands and equipment after handling it.
Cited in: Serve and handle safely