Vacationers and locals agree: a Hawaii malasada is the ultimate treat.
A malasada is a pastry treat, similar to a donut without a hole. It is very popular and best eaten while still warm. You may find malasadas in bakeries, coffee carts or even as a dessert in restaurants.
The Evolution of Hawaii Malasada in 3 Steps
1. Malasadas Arrive to Hawaii and Grow in Popularity
Malasadas came to Hawaii from Portugal with plantation workers in the late 1800s. Portuguese families had their own recipes. While popular any time, malasadas were traditionally associated with Shrove Tuesday (Mardi Gras).
Reportedly, they were first sold commercially in 1952 at Leonard’s Bakery. Leonard’s is still a popular stop for visitors who want an authentic malasada. However, they are sold at many other places, including school fundraisers and carnivals.
The Hawaii malasada booth is always in demand at the annual Punahou Carnival in February. One bread store I pass regularly puts a sign in the window when the malasadas are done so we know to stop in.
2. More Flavors & Choices
Malasadas are generally about the size of a lemon — larger than a donut hole but not quite as large as a donut. They are deep-fried and have the same light texture as a donut. Usually, they are not glazed but are rolled in sugar or cinnamon sugar.
Traditional Hawaii malasadas did not have fillings, but most bakeries now offer an assortment of custard-filled options.
If you’re at Leonard’s, try their custard-filled malasadas topped with powdered sugar or chocolate-pudding-filled malasadas topped with a chocolate glaze.
Leonard’s sells a Hawaii “malasada puff” that comes with custard, haupia, or dobash filling. It is more like a filled donut but not quite as sweet because it is not glazed.
They also feature special fillings that change every two months, such as macadamia, lilikoi, mango, guava, pineapple, and banana. Sounds like a treat that belongs in Hawaii, doesn’t it?
3. Eating the Hawaii Malasada
The malasada is gone in step three, happily consumed with a locally-made hot chocolate or coffee!
One further note. The malasada is often compared with another popular pastry in Hawaii, the andagi, which originated in Okinawa. While a malasada has the texture of a donut, an andagi is more like a deep-fried cupcake. You really should try them both so you can make the comparison for yourself.
What’s your favorite spot to pick up a malasada in Hawaii? Let us know!
