Comments on: Malasada (Malassada)

By: Michael

Michael — Sun, 08 Apr 2012 07:30:25 +0000

Glad you got to try malasadas in Hawaii. Just seeing your Hawaii posts now and should’ve shared some of my personal Hawaii favorites with you :)

By: Vitor

Vitor — Wed, 02 Nov 2011 08:14:26 +0000

well their portuguese alright XD the thing is that ours look less perfect, their quite easy to do.. we called them Filhoses or Malaçadas like Joao said, although this last name isnt much used.. there is also a smaller version of them called sonhos, i just love them, normally its eaten at christmas time. well their good fresh but try and put some extra sugar on them and leave them in the fridge 1 day or so.. they become even better!! with liquiry sugar, hmmm tasty!

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.