In a small bowl, mix the yeast and sugar with warm water. Let it stand for 5 minutes until it starts to foam.
In a large bowl, mix the rice flour, salt, and coconut milk. Pour in the activated yeast.
Mokary (Malagasy Rice Coconut Fritters)
- Total time - 12-24 hours (including fermentation)
- Preparation - 15 minutes
- Fermentation/Proofing - 12-24 hours
- Cooking - 20 minutes
- Servings: 10
- Country: Madagascar
Mokary is traditionally made from rice flour and rice porridge that has undergone long fermentation. To simplify the recipe, we will use rice flour and yeast to achieve a similar sourdough effect.
A special mold with round cavities, similar to an æbleskiver pan, is used for baking, but a smaller pancake pan or a regular pan for thicker flatbreads can also be used.
Ingredients
For Mokary Fritters
- 2 cups (approx. 250 g) rice flour
- 1 cup coconut milk (full-fat)
- 1/2 cup water (warm)
- 2 tbsp sugar (or cane sugar)
- 1 tsp dried yeast
- 1/4 tsp salt
- for greasing vegetable oil
Instructions
Step 1: Preparing the Fermented Dough
Step 2: Fermentation
Mix everything thoroughly to form a smooth, yet quite liquid batter (the consistency should be thicker than for pancakes).
Cover the bowl and let the dough ferment at room temperature for 12 to 24 hours (the longer, the sourer the taste). In Madagascar, it is often left to ferment overnight.
Step 3: Cooking Mokary
Heat the special Mokary pan (or a regular pancake pan). Lightly grease the mold with oil.
Pour the batter into the center of each cavity (or onto the pan) to form thick fritters. Fill the mold about 3/4 full.
Step 4: Finishing
Cook for about 3–5 minutes over medium heat until the edges begin to brown and bubbles appear on the surface.
Carefully flip and cook for another 3–5 minutes until the Mokary are cooked through and golden brown on both sides. (If using a regular pan, cook longer to ensure the inside is cooked).
Serve warm. Mokary are traditionally served plain, as a breakfast snack with coffee or tea.