Tips for Dining, Eating and Food Shopping across the New York Region
Start New ThreadJust got back from Hawaii and fell in love with the Malasada. It's a puffy donut without a hole that is deep-fried, rolled in sugar and best eaten while hot. Malasadas are a Portuguese snack introduced by workers imported for cane and pineapple production. Can it be found here? It would certainly save me the airfare in order to satisfy my craving. Thanks!
By Tommy T
on Apr 18, 2005 02:30 PM
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How different is that from zeppole?
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Malasadas are more akin to a jelly donut. The ones I had in Hawaii had either a bavarian cream, chocolate or raspberry jam filling. Zeppoles are made from fried dough, and tend to be more breadlike.
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i was just in kona and thought they were no big deal. they were like an unstuffed jelly donut...very heavy too. had at the fairmont orchid and texs drive in
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Did you have them fresh? As with everything fried, especially donuts, you have to get them right out of the oil.
My reference are those from the Southern California Hawaiian Community's Ho'olaule'a Festival in Northridge. The highlight of every first weekend in June. Crispy brown on the outside, a dense yellow, yet somehow light and fluffy, sweet interior, and thick dusting of granulated sugar. Impossible to resist.
Too bad I'm going to miss out this year! Not surprised the OP isn't having any luck in NYC. Best bet on this coast is probably to head to the Portugese/Brazilian areas of Mass.
Note they're often spelled with two "s"es (malassada).
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Yes, I had them fresh and warm from Tex's. They supposedly make only 30 per batch, so they stay that way when you buy them.
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The O.G. malasada in hawaii is from Leonard's on Kapahulu Avenue in honolulu...
mmm, makes me miss home too! good thing i'm going back in 2 weeks....
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Yes, I had them fresh and warm from Tex's. They supposedly make only 30 per batch, so they stay that way when you buy them.
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The malasadas we ate in Kona were like light ball-shaped donuts (minus the hole), rolled in granulated sugar. Zeppoles, at least the ones I've eaten, are kind of free-form and fried to a crisp exterior, covered in powdered sugar. They're quite different in both appearance and texture. And I'd love to know if they're available in NYC, too.
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Ay! Malasada's! Just moved from Hawaii to NYC and theres nothing I miss more than fresh malasadas from the Punahou Carnival and spam musubis. I've tried hard to find some here...still searching...
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just moved to NYC from Hawaii too. being that today's fat tuesday, i'm so jealous of everyone back home probably eating too many malasadas. I heard there's a few Portuguese restaurants in NJ and one that sells malasadas all the way in Provincetown, MA. I am willing to trek for them! they are so 'ono.
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I'm a fellow islander who loves malasadas - did anyone ever find one here in NYC or the Tri-state area?
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Im originally from New Bedford, MA, which has a large population of Portuguese people (including myself). I grew up eating malasadas on a regular basis. Although hot is by far the best, we also ate them at room temperture as they would be on plates by the cashier at almost all the local delis. Have yet to find any in NYC, but will surely share if I do.
For those willing to make the trip, New Bedford is 3 1/2 hours from NYC.
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