About this dish
Small, round rice-flour and coconut cakes, crisp outside and soft inside, cooked in a dimpled pan.
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Ingredients
🍚2 cups rice flour
🥥1 cup coconut milk
🍬1/2 cup sugar
🍞1 tsp dried yeast
💧About 1/2 cup warm water
🫗Oil, for the pan
Method
Serves 21
Mix the rice flour, sugar and yeast, then whisk in the coconut milk and enough warm water to make a thick, pourable batter.2
Cover and leave in a warm place for 2–3 hours until bubbly.3
Heat a dimpled pan (such as an aebleskiver or appam pan) and oil each hollow.4
Fill each hollow with batter, cover, and cook over medium-low heat until the bottoms are golden and the tops set.5
Serve warm.✓ What Makes it Authentic
Mokary are a classic Malagasy street breakfast, sold hot in the morning with coffee; they are cooked over charcoal in a special pan with round hollows.
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