Breakfast

Sweet Rice Cakes (mofo vary sucré)

Small, spongy, slightly tangy cakes made with fermented rice and yeast. They're eaten at breakfast or snack time, often with coffee or tea, all over the island.

45 min
4 servings
Medium
Pricier
🇲🇬 Madagascar

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Ingredients

Spices & seasoning

1 tsp Vanilla extract (optional)

Optional extras

1 tsp Sesame seeds

Nutrition facts

385 kcal per serving

Protein: 4.7 g
Carbohydrates: 86.3 g
of which sugars: 37.5 g
Fat: 1.7 g
of which saturated fat: 0.3 g
Fiber: 0.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Wash the rice in several changes of water, then soak it in lukewarm water for 4 hours.
Drain the rice and blend it with 300 ml of lukewarm water until you get a smooth batter, without lumps.
Add the yeast, sugar and salt, then mix. Cover and leave to rest for 12 hours in a warm place until the batter has risen and smells slightly sour.
Add the remaining lukewarm water and the vanilla if using, then mix well. The batter should be runny, like thick cream.
Heat a mofo mould or small non-stick pan over medium heat and lightly brush it with oil.
Pour in a small ladleful of batter and cook covered for 3 to 4 minutes, until the surface is dry and the edges pull away.
Unmould the cake and serve warm, sprinkled with sesame if you like.