Eight small Malagasy yeasted rice-and-wheat pancake bites, together one modest breakfast portion. Requires a spice grinder and a small rounded-well aebleskiver or appe pan.
20 gRice
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0.25 cupWater
25 gFlour
0.6 gYeast
10 gSugar
0.5 mlVanilla Extract
1 tspCooking oil
To tasteSalt
Grind all the dry rice in a blade spice grinder until evenly sandy like fine grits, not a fine powder. In a small cup, stir all the yeast with 15 ml water warmed to 35-40 C and 2 g sugar. Stand for 10 minutes until frothy.
Mix all the coarse rice meal and flour with the remaining 8 g sugar, 55 ml water and a tiny pinch of salt in a small bowl. Stir in all the yeast mixture to make a thick but pourable batter. Cover and leave at a warm room temperature of about 23-25 C for 4-6 hours until expanded, frothy and slightly tangy. The batter must visibly ferment before cooking.
Gently stir all the vanilla into the fermented batter. Heat a rounded-well aebleskiver or appe pan with wells about 4 cm across over medium-low heat. Divide the batter into eight equal portions, about a tablespoon each. Reserve all the oil for lightly coating four wells before each of two batches.
Use half the oil to coat four wells and add four batter portions. Cook for 2-3 minutes until the bottoms are golden and the edges set. Turn with a wooden skewer and cook for another 2-3 minutes until golden and cooked through with no wet batter inside. Repeat with the remaining oil and four batter portions. Keep the cooked bites covered and warm. Serve all eight together as one modest breakfast portion; syrup, fruit and other sides are not included.