Ramanonaka (Savory Rice Cake) Recipe - Cuisine of Madagascar

[Instructions en francais se trouvent ci-dessous]
Ingredients (Makes ~30 ramanonaka)
1 C flour,
3/4 C rice semolina,
1 t yeast,
1/2 t sugar,
1 3/4 C hot water,
1/2 t salt,
oil, or preferably lard, for frying.

NOTE: For this recipe you will need a mold. Aluminum mofo gasy molds are difficult to find outside of Madagascar. A good replacement is an aebleskiver pan. Non-stick pans make it much easier to make this recipe successfully. In this video I use the Norpro non-stick aebleskiver pan available on Amazon.com.

Proof the yeast by mixing it with 1/2 C hot water and the sugar in a mug, 5-7 minutes or until a thick foam forms on top. Mix together the rice semolina and flour in a large bowl, then add 1 1/4 C water and the yeast water and beat to make a smooth batter. Cover with a dish towel. Preheat an oven to 130F, then turn off the heat and place the covered bowl inside for 4-8 hours (preferably overnight) to allow the rice semolina to soak up the water and become thick. After batter has thickened, add the salt and stir. Over medium heat, place 1 t lard or oil in each indentation of a mofo gasy mold or aebleskiver pan. Pour batter to fill halfway and let fry on both sides until ramanonaka is firm (it may still be very light in color). Drain on paper towels and serve as a snack or breakfast with strong chai tea or coffee.

Ingredients (Fait~30 ramanonaka)
125 g farine de ble,
125 g semoule de riz,
4 g levure de boulanger,
415 ml eau chaude,
1/2 c.a.c. sucre,
1/2 c.a.c. sel,
huile (ou saindoux, de preference).

NOTE: Il faut une moule speciale pour realiser cette recette. Si vous n'avez pas une moule aluminium a mofo gasy de Mada, une poele aebleskiver peut la remplacer. J'utilise une moule aebleskiver anti-adhesive de la marque Norpro, disponible sur amazon.com.

Melangez la farine et la semoule de riz dans un grand bol. Melangez la levure, 1/2 c.a.c. de sucre et 115 ml de l'eau chaude dans un verre et laissez reposer 5 a 7 minutes. Ajoutez a la melange farine/semoule les 300 ml de l'eau chaude plus les 115 ml de la melange levure/eau/sucre. Remuez bien, puis recouvrir d'une linge et laissez reposer dans un four un peu chaud (prechauffez a 40C puis eteindre avant d'y mettre la pate) pendant au moins 4 heures (8 heures de preference - le plus que la semoule de riz puisse tremper dans l'eau, le meilleur le ramanonaka). Chauffez la moule sur feu moyen et ajoutez 1 c.a.c. de saindoux ou de l'huile dans chaque alveole. Remuez encore la pate puis versez un peu dans chaque alveole et laissez cuire. Retourner chaque ramanonaka pour laisser cuire de l'autre cote. Le ramanonaka va cuire vite dans l'huile et il ne sera pas forcement tres dore. Mangez chauds ou tiedes avec du the indien ou du cafe comme petit dejeuner ou gouter.

Category:

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[lemurbaby]

I know they look different. It's because of the mold, cooking technique and ingredients available in the US, not because of the recipe. This is the closest I've come to reproducing ramanonaka in a US kitchen, but if you have been able to do better I invite you to share your recipe and cooking technique with all of us. Thanks in advance!

[bodorasendrasoa]

it is rather mokary than ramanonaka ... trust me :-)

[sissy2349]

Ts masak tsar anie iz zan eh!

[rollsrafamyt]

??? That's not look like ramanonaka. call them whatever you want but for me they are not ramanonaka, or you don't succeed on making of them. But it is OK to try, at least people know that there is a receipt call ramanonaka in Madagascar. Did you went to a place like Ambodimita or somehere else to get the receipt?