Malassada
A malasada (or malassada) is a Portuguese confection. They were first made by inhabitants of São Miguel Island, part of the Azores. Malasadas are made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. A popular variation is where they are hand dropped into the oil and people have to guess what they look like. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Traditionally, the reason for making malasadas has been to use up all the lard and sugar in the house, traditionally forbidden during Lent. They are eaten especially on Mardi Gras - the day before Ash Wednesday.
In the United States
In 1878, Portuguese laborers from the Azores came to Hawaii to work in the plantations. These immigrants brought their traditional foods with them, including a fried dough pastry called the "malasada." Today there are numerous bakeries in the Hawaiian islands specializing in malasadas. The most notable bakery on Oahu is Leonard's Bakery Honolulu at the top of the list. On the Big Island of Hawaii, the Tex Drive In[1] in Honoka'a is popular. The annual Punahou School Carnival is also a popular venue for malasadas.
Mardi Gras ("Fat Tuesday"), the day before Lent, is also known as Malasada Day in Hawaii. Being predominantly Catholic, Portuguese immigrants would need to use up all of their butter and sugar prior to Lent. They did so by making large batches of malasadas, which they would subsequently share with friends from all the other ethnic groups in the plantation camps. This led to the popularity of the malasada in Hawaii. Still a tradition in Hawaii, Leonard's Bakery experiences long lines to purchase discounted malasadas on this day.
Malasadas are also very popular in the New Bedford and Fall River, Massachusetts region, which has a large Portuguese population. Malasadas are also popular in Cape Cod, Massachusetts, where they are called "flippers." [citation needed] These malasadas are larger in diameter, flatter, thinner, and crispier than the ones available in Hawaii.[1]
In the United States, malasadas are still cooked in many Portuguese or Portuguese descendant homes on Fat Tuesday. It is a tradition where the older children take the warm doughnuts and roll them in the sugar while the Mother/Grandmother (eldest woman) cooks them. Many people prefer to eat them hot. They can be reheated in the microwave, but then they will have absorbed the sugar, providing a slightly different flavor and texture. They can be stored in a ziplock bag on the counter for a few days - but because they contain no preservatives, they generally mold quickly.
See also
References
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