Mofo Gasy

Ingredients

• 400 g rice flour
• 100 g plain flour
• 100 g sugar
• 7 g instant dry yeast
• 1/2 tsp salt
• 400 ml warm water
• 200 ml coconut milk
• 1 tsp vanilla extract
• sunflower oil, for the pan

Before you cook

• Whisk the rice flour, plain flour, sugar, yeast and salt together in a large bowl
• Pour in the warm water and the coconut milk and whisk to a smooth batter about the thickness of pancake batter
• Whisk in the vanilla
• Cover the bowl with a cloth and leave it somewhere warm for two hours, until the surface is domed with bubbles and it smells faintly sour

Steps

1. Stir the risen batter down gently with a spoon so it is loose and foamy again.
2. Heat a mofo gasy pan, an aebleskiver pan or a deep non-stick egg-poaching pan over medium-low heat.
3. Brush each hollow generously with oil.
4. Fill each hollow three-quarters full with batter.
5. Cover the pan and cook for four minutes, until the tops are set and dry at the edges and the bottoms are deep gold.
6. Turn each cake over with a skewer or the tip of a teaspoon and cook the second side for two minutes.
7. Lift the cakes into a cloth-lined basket and repeat with the rest of the batter, oiling the pan each time.
8. Eat them while they are still too hot to hold comfortably, with sweet coffee.