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Ramanonaka
Rice Muffins
1 C semolina flour (or cream of wheat)
3/4 C rice flour
1 tsp. active dry yeast
1/2 tsp. sugar
1-3/4 C warm water
1/2 tsp. salt
Lard or oil for frying
In a small bowl, dissolve sugar in 1/2 cup warm water. Mix in yeast; set aside for about ten minutes, or until yeast activates and forms thick foam on the surface of the liquid. Combine the semolina and rice flours in a bowl; add remaining warm water and the yeast mixture. Stir together to form a smooth paste; cover with a damp cloth and place in a warm spot overnight so dough can rise and thicken. The next day, punch dough down; add salt and stir to combine. Melt lard or oil in a non-stick skillet. Add two-inch diameter ring moulds to hot oil; place about four tablespoons of dough batter into each mould. Fry until golden brown on the bottom and set through; remove the moulds, flip over and fry on the other side until browned. Drain on paper towels. Serve hot.
Note: Ramanonakas are usually served for breakfast or as a snack with coffee or tea.
Related Link:
Food Fare Culinary Collection: Malagasy Matsiro
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