The small deep-fried ball of dough we have come to know and love today has surprisingly endured quite a bit before reaching us. In its original state, the malasada was a flattened round of yeasted dough made with flour and molasses and coated with sugar and cinnamon.
The Origins of Malasadas in Hawaii
After the area’s sugar exports skyrocketed, malasadas made their way to surrounding communities, including the Canary Islands and even Brazil. Historically, they were a product of the Catholic tradition of Ash Wednesday followed by Fat Tuesday. As households sought to clear out fats and sugars from their pantries before Lent, they used the ingredients to make malasadas.
In the late 1870s, many Portuguese laborers traveled to Hawaii to work on the sugarcane and pineapple plantations, bringing their traditions with them. Now, there are many malasada bakeries across the Hawaiian islands that make the treats year-round.
Malasadas on the Mainland
Surprisingly, most of the malasadas we find on mainland America are from Portuguese immigrants, not Hawaiians. They are still made in their traditional contexts on Fat Tuesday by Catholic Portuguese families, mainly on the east coast.
On the West Coast, malasadas are a bit harder to find. In fact, Manuela Malasada is one of the only places in San Diego you can find real malasadas.
Looking to try this delicacy laced in history for yourself? Come to Manuela Malasada in National City for fresh, made-to-order malasadas of all flavors.
