MAKING HAWAIIAN MALASADA
A light fluffy puff of fried pastry, coated with sugar. It’s an island treat that goes especially well with the morning coffee, or an after dinner treat at a gathering of family and friends. This is one of those Hawaiian food recipes that will delight everyone.
For anyone who lived in the islands, this is definitely a treat that can’t be forgotten. There is nothing like a nice hot Malasada with a hot cup of coco for the kids or a cup of coffee for the adults.
This was the first time that I made my own Malasada. It never even dawned on me to make my own, I was happy to buy it. I guess I just assumed that it was beyond my abilities.
This recipe was given to me by a good friend who teased me about how easy it really is making Malasada. In fact the explanation did sound easy enough so that I decided to give it a try.
Surprise, surprise, surprise, it was easy! Now I can fresh hot Malasada and I can make it any time I want. Freshly made hot Malasadas are the best. Not like those that have been sitting on the shelves for a few hours. Sorry Mr. Bakeryman, but I won’t be buying my Malasada anymore. I’ll be making my own! I found a Hawaiian food recipes that can fill my morning cravings.
* Here is the Malasada Recipes
The original ones from São Miguel (they call them “filos” on the other Açores) are, IMO, a bit better.
Wow, those look So good! Being from NYC I have never tried these.. but I sure will soon
hey Reggie
filos, hmmmmmmm, i got to check filos out
you do that ashley, it is a easy recipes. i really hope to do! i know you’ll enjoy it.
Malasadas are a yeast doughnut of Portuguese origins. Brought to Oahu in 1952 by a portuguese baker named Leonard Fiego and his wife Margaret. Even though it is very popular in Hawaii, the “Hawaiian Doughnuts” are the EXACT “Original Portugese Malasadas” that the Fiego’’s brought to the islands – These are Portugese, NOT Hawaiian.