Comments on: Malasada (Malassada)

By: Rasa Malaysia

Rasa Malaysia — Sun, 13 Sep 2009 02:13:42 +0000

Yes, I want to try making them.

By: Velina

Velina — Sat, 12 Sep 2009 18:01:56 +0000

Malasada looks yummy, would like to try them.

By: kat

kat — Tue, 08 Sep 2009 23:35:13 +0000

I love Champion malasadas too and whenever I go home I try to stop by at least once!

By: petite nyonya

petite nyonya — Tue, 08 Sep 2009 08:00:14 +0000

I would love to try this. Just perfect with coffee, like you said it!

By: Rasa Malaysia

Rasa Malaysia — Mon, 07 Sep 2009 22:09:11 +0000

Joao, you are a star.

By: João Pedro

João Pedro — Mon, 07 Sep 2009 21:45:01 +0000

It’s the yeast that is used to make the bread, but most of the recipes I’ve seen use regular dry yeast – 20g for each kilo of flour. If you use dry yest you’d better let it start in the lukewarm water for 10 minutes before adding it.
About the name there is also another theory that it used to be something like Melaçadas, a word derived from melaço (the same as molasses) ,

By: Rasa Malaysia

Rasa Malaysia — Mon, 07 Sep 2009 18:13:17 +0000

Joao – what is yeast cake??? Is it just yeast??

By: Rasa Malaysia

Rasa Malaysia — Mon, 07 Sep 2009 18:12:41 +0000

Joao – thanks so much, you are so sweet. Funny literal translation, it sounds very exotic nonetheless.

By: Rasa Malaysia

Rasa Malaysia — Mon, 07 Sep 2009 18:12:00 +0000

Rachel – it does look like donut but it’s soooo much more better than doughnuts, and Krispy Kreme would say so, too.

You will have to try these malasadas out yourself.

By: João Pedro

João Pedro — Mon, 07 Sep 2009 17:32:10 +0000

Take a look at this one,
http://www.portuguese-recipes.com/Malasadas.htm
it looks ok even though some of the recipes I’ve seen use orange juice for flavour as we do in a very similar recipe called “sonhos” (dreams) and also a litle glass of brandy.