Mokary is a typically Malagasy recipe. Sometimes, people mistake mokary for the famous “mofo gasy” which literally means Malagasy bread. Mokary is a small, sweet, succulent, and appetizing doughnut, flavored with coconut, or chocolate, or even cheese. Usually, Malagasy people make it their breakfast in the morning, but of course it can be a taste bud’s pure delight at any time of the day.
What are the ingredients for a delicious Mokary?

Then we need:
•    250 g of wheat flour
•    300 g of rice flour
•    one teaspoon of salt
•    one tablespoon of yeast
•    100 g of sugar
•    250 ml of milk
•    150 ml of butter
•    100 ml of oil
•    two eggs
•    800ml of coconut milk
•    200 g of grated coconut
•    200 ml of condensed milk
•    250 ml of warm water

A good preparation always produces a good result.

To begin with, turn on the oven to the minimum temperature, meaning 160 °Celsius. Pour the warm water into a bowl and add the yeast. Mix lightly and set aside.

Then melt the butter for a minute. In a large bowl, pour the wheat flour and then the rice flour. Add the yeast and mix slightly. Add the coconut milk to the dough and stir it in. Incorporate the sugar, the salt, and mix everything with a whisk.

Pour the butter and the coconut on the liquid dough and stir it again until you get a smooth and creamy dough. Cover the mixture with a clean towel to prevent it from flying around in the oven, then turn the oven off. Let it rest in the turned-off oven for an hour so that the accumulated heat can appropriately raise the dough of the Mokary. You will notice afterwards that the dough will have risen and small bubbles will appear on the surface due to the effect of the yeast.

Crush the eggs in a bowl and add the sweetened concentrated milk. Whisk the mixture until it forms a smooth liquid.

Add the milk and egg mixture to the Mokary dough and stir well to form a new and smooth dough.

Let's move on to baking!

Heat the Mokary pan over medium heat and coat each cavity with oil. Then, take a ladleful of Mokary dough and fill each cell two-thirds full to give the dough room to expand while baking. By using two finger sticks, turn carefully each Mokary into its cell. Continue with the remainder of the Mokary dough the same way: coat, pierce, and turn; and the Mokary is ready. Enjoy!