Reviewed: Jun. 1, 2008

I just fried some this morning. I made the dough yesterday evening, but I wasn't able to fry them because it was late. I woke up to a seriously risen battter! It was fine though when I fried it. I dropped big teaspoonfuls of batter and fried away. Then I shaked them up in bags, they were great! Will make again! It's a real simple recipe if you just follow the directions with no changes.

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Mamalicious

	Cooking Level: Expert Home Town: Seattle, Washington, USA
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Reviewed: Dec. 26, 2007

This recipe was perfect! I made them yesterday for Christmas and my family loved them! My grandfather is full Portuguese and he said they were just as good as the ones we get in Hawaii. Honestly no one does them like Hawaii but these were the next best thing! I can't wait to make them again!

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JacqualineNicole


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Reviewed: Oct. 29, 2007

...I tried these last night and did not care for this recipe! I believe they would taste absolutely wonderful if someone would explain the procedure better. Exactly what consistancy in the batter are we looking for? What kind of blade on the mixer, hook or paddle? Mine was a little thicker then pancake batter and they were oil soaked. I'd love to try them again if someone would share their knowledge and tips like the reader who added more flour and rolled it out...

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pieman


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Reviewed: Sep. 23, 2007

I lived in hawaii in my teens and this reciepe is just like i rememberd. thank you so much. I've been looking for a good malasada reciepe for about 10 years now and i finally found a great one.

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T.D.Easley

	Cooking Level: Professional Home Town: Nipomo, California, USA
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Reviewed: May 23, 2007

These were very good and easy to make. I made some large ones and they did not come out as well, so stick with the size the recipe recommends.

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Bryce Gifford

	Cooking Level: Expert Home Town: Yakima, Washington, USA Living In: Auburn, Washington, USA
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Reviewed: Jan. 16, 2007

Oh these were sooooooooo ono.....one of the things i miss about hawaii are these babies at the punahou carnaval........yummy! *shaka*

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Tenaya.K.

	Cooking Level: Intermediate Home Town: Manoa, Hawaii, USA
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Reviewed: May 5, 2005

These were good. I never had the traditional ones before. I would also halve the recipe. We ate on them for several days. I would reccommend keeping batter in refrigerator till you are ready to cook. And then only cook what you will eat that day. After the 3rd day they became hard. I made them small so they would cook thoroughly. On some of the bigger ones the center was still a little doughy. The boys did not seem to mind. They said they liked them that way. Thanks for the recipe. I will probably make this recipe again because our boys did like them alot.

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DAWNSCOTT

	Cooking Level: Intermediate Home Town: Xenia, Ohio, USA Living In: Lebanon, Kentucky, USA
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Reviewed: Aug. 18, 2004

Wish this recipe were for a smaller amount! Nevertheless they are onolicious! Thanks!

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Island Girl

	Cooking Level: Expert Home Town: Tahiti, Archipel De La Société, French Polynesia
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Reviewed: Jul. 1, 2004

I give this on 5 stars for flavor. I did add quite a bit more flour to make a rollable dough. After the dough had risen once, I punched it down and divided it into two pieces. Each half I rolled into a rectagle about 1/4 inch thick. I cut each rectangle into squares, places them on parchment lined pans and let them rise again before frying. They were wonderful. We just got back from Hawaii and I was very pleased with the flavor of these. Thanks for sharing this recipe.

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OLDTRACTORS


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Reviewed: May 14, 2004

Needs a HOT deep fat frier. And didnt come out as sweet as the original hawaiian flavor. Need to experiment with this one to make it better

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PSEELY

	Cooking Level: Intermediate Home Town: Wheeling, West Virginia, USA Living In: Mason City, Iowa, USA
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Reviewed: Mar. 9, 2004

I'm sorry to say, these were really awful.

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CHEYX1X


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Reviewed: Jan. 2, 2004

This recipe is great, but whatever doesn't get eaten' the day of baking needs to be thrown out.

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LTISONE

	Cooking Level: Expert Home Town: Youngstown, Ohio, USA
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Reviewed: Oct. 23, 2003

My mom loved the recipe but me on the other hand thought it was ok. I've been to hawaii and had the famous Leonard's malasadas and these weren't as fluffy. Also anyone planning on making this just remember this is a lot of donuts. Maybe try cutting ingredients in half. But anyways thanks for the sharing the recipe. Overall I would make it again. Thanks

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JOJO99Z


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Reviewed: Oct. 13, 2003

Onolicious is the perfect word! I used to go to Tex Drive-In all the time for their malasadas, but I've been in Virginia for about 4 years now. Mahalo for sharing this recipe! It brought back memories from the hanabata days in Hilo.

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HAPA_GRRL

	Cooking Level: Intermediate Home Town: Hilo, Hawaii, USA Living In: Norfolk, Virginia, USA
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Reviewed: Oct. 7, 2003

This was a great recipe--I hadn't tried to make these for over 20 years and I'm glad I finally did! My husband loved them. We used to get them at Leonard's Bakery in Hawaii but I think these are better! I guess I'll be making them more often since we haven't lived in Hawaii for over 30 years!

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KK_NAGATA


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Reviewed: Sep. 20, 2003

These remind me of my youth in Honolulu. My mom used to make these all the time, but when we moved she lost it. Now thanks to the Internet, I am able to make these yummy donuts for my daughter; she just loves them!

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AERYNSAGE

	Cooking Level: Expert Living In: San Diego, California, USA
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Reviewed: Sep. 20, 2003

I use to live in Hawaii, on the Island of Oahu. I can personally tell you these Malasadas are outrageously DELICIOUS!

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BLUEYZ


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Reviewed: Sep. 20, 2003

Made these for Malasadas Day (Fat Tuesday) and my 8 year old son loved them.It helped us keep a family tradition going now that we live in Texas and can't buy our malasadas. Sooo ONO!!

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ANNEINTX


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Reviewed: Sep. 20, 2003

These were great!! My 6 yr old ate about a dozen of them when he got home from school. My framers loved them too. I will definitely be making these again. These will definitely go into my favorite file.

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CHIQUITASTEWART


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