Malasada

Malasada is a type of Portuguese pastry that was first made by inhabitants of São Miguel Island, in the Azores. The name malasada is derived from the Portuguese words mal-assada, which translates to "under-cooked".

History

The tradition of making malasadas was brought to Hawaii by Portuguese immigrants from the Azores in the late 19th century. The immigrants came to work in the sugarcane plantations, and they brought their culinary traditions with them. Malasadas quickly became a popular treat in Hawaii and are now a staple in many Hawaiian bakeries.

Description

Malasadas are made from a dough that is deep-fried until golden brown and then coated in granulated sugar. The dough is usually enriched with eggs, butter, and sometimes evaporated milk, which gives the malasadas a rich and tender crumb. They are typically round in shape and slightly puffy.

While traditional malasadas do not contain any filling, some variations do. In Hawaii, for example, malasadas are often filled with tropical-flavored custards or jams, such as guava, passion fruit, or coconut.

Cultural Significance

In Portugal, malasadas are traditionally made on Shrove Tuesday - the day before the start of Lent - as a way to use up all the butter and sugar in the house before the fasting period begins. This tradition is also observed in Hawaii, where Shrove Tuesday is often referred to as "Malasada Day".

In addition to Shrove Tuesday, malasadas are also a popular treat at many Hawaiian festivals and events. They are often sold at fundraisers and are a common sight at local school and church bazaars.

See Also

• List of doughnut varieties
• List of Portuguese dishes
• Portuguese cuisine
• Hawaiian cuisine

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