If you have ever been to Hawai’i, chances are that you ended up in line, somewhere waiting for hot Malasadas.
The Malasadas came to 808 with the Portuguese immigrants (hired to work on the cane fields of Hawai’i), but their origin dates back to the 1400 in the Azores Islands.
Malasada means “poorly cooked” and once you bite into one you will know why: the crunch of the sugar outside, balances perfectly the gooey interior. Their shape is round, about the size of a peach, and whether you indulge in stuffed Malasadas (usually with cream and tropical fruit) or just a plain one still warm from the fryer, you know what I mean, and why Malasadas are a National treasure.
My recipe uses MOCHI flour mix. Mochi is sweet rice flour and the ingredients makes the Malasadas core even more chewy and gooey. A true tastebuds Nirvana.
Sooooooooo…..let’s kick this new year with a boom, and let’s get the oil hot. You got some Mochi “frybaby” to do!
Sponsored by https://mochifoods.com/
- Preparation time2 Hours
- Rest time8 Hours
- Cooking time5 Minutes
- Cooking methodFrying
Since the Malasadas require an overnight fridge fermentation, plan accordingly.