MALASADA

One of 208 entries · Pacific Migration Trail

I · Origin

Hawaiian

II · Description

Balls of yeasted, egg-enriched dough are deep-fried until golden-brown and immediately rolled in granulated sugar. The exterior is crisp and slightly crunchy. The interior is soft, pillowy, and slightly chewy — lighter than a cake doughnut, more substantial than a beignet. Modern versions include malasada puffs filled with custard, haupia, chocolate, or tropical fruit creams. The Punahou Carnival produces hundreds of thousands during its annual two-day event. Third-generation Lenny Rego III now runs Leonardʻs, including a new Malasadamobile near Daniel K. Inouye International Airport.

I Preparation II Bacalhau III Pastry Egg IV Seafood V Desserts VI Rice Seafood VII Bread Grain VIII Soups IX Bread Humble Dishes X Charcuterie

VII · Where the Dish Lives or Dies

Frying temperature and freshness. Oil at 350°F sets the exterior in sixty to ninety seconds while the interior steams and expands. Too cool: greasy. Too…