Skip to main content

Haupia-Filled Malasadas: Danno's "Doughnut-Looking Things" in the Hawaii Five-O Reboot #AlohaEats #FoodNFlix


I am hosting this month's Food'N'Flix and asked the bloggers to take a virtual trip to Hawaii. You can read my invitation: here. That means we've been watching lots and lots of shows that feature Hawaii. I wasn't a huge fan of the original Hawaii Five-O, but I adore the reboot! We streamed it on Netflix the first time we watched it, but just found that it is no longer there, so I ordered the DVDs from Amazon and we just started with the first disc this week. 


I really love how the writers of the new Hawaii Five-O* tend to drop in references to island-specific treats. We're only four episodes into the first season, but I already headed into the kitchen to whip up my version of malasadas. In episode two - Ohana ("Family") - Danny, nicknamed Danno, drops by McGarrett's house in the morning.

McGarrett: What's in the bag?
Danny: Those doughnut-looking things they sell around the block.
McGarrett: Malasadas?
Danny: Yeah, whatever. They're fried and they taste good. You want one?
McGarrett: No. Not without bypass surgery.


While the show didn't actually call out Leonard's Bakery, it's pretty much synonymous with malasadas on Oahu. The photos above are from the boys' Leonard's adventures in October 2017 when they stayed in Waikiki for Fall Break with my parents.

I started with the recipe posted on Saveur: Leonard's Bakery Hawaii Malasadas, made some slight adaptations, and filled them with a coconut cream pudding. Butter and half & half give these Portuguese-style donuts their characteristic rich, luscious texture. And the coconut pudding just takes it over the top with island flair.

Thankfully my Enthusiastic Kitchen Elf was game to help me this weekend. You will want to do the coconut pudding ahead of time as it needs to cool for at least 2 hours before using.

Ingredients makes approximately fifteen 3" malasadas

Malasadas
  • 1 Tablespoon active dry yeast
  • 1 1⁄2 cups organic granulated sugar + more for rolling
  • 3 eggs
  • 2 Tablespoons unsalted butter, melted
  • 1 cup half & half
  • 1⁄4 teaspoon salt (I used a vanilla salt)
  • 18 ounces flour
  • Also needed: round cutter; canola oil, for frying; pastry bag, for easy filling

Haupia (Coconut Pudding)
  • 2 cups coconut cream
  • 1 cup half & half
  • 1⁄2 cup organic granulated sugar
  • 3 Tablespoons rice flour
  • 2 Tablespoons coconut strands in syrup, optional

Procedure

Malasadas
Combine yeast, 1 teaspoon sugar, and 2 Tablespoons warm water in a lage mixing bowl. Let that sit until foamy, approximately 15 minutes.

Beat in eggs, one at a time. Add in yeast mixture, 1⁄2 cup sugar, butter, half & half, and salt. Beat until the dough begins to come together. Then, knead the dough until it is smooth and elastic.


Transfer to a lightly greased bowl and cover loosely with a kitchen towel. Set in a warm place until doubled in size, aproximately 1 1⁄2 hours.


Once the dough has risen, flatten or roll it until it's about 1⁄2″ thick.


Using a round cutter (we used the top of a cocktail shaker!), cut dough into 2" rounds. Reroll scraps until all the dough is used. Place on greased parchment paper-lined baking sheets, at least 2″ apart. Set aside in a warm place until doubled in size, approximately 1 hour.


Place remaining sugar in a large bowl and set aside. Heat 2″ canola oil in a pot until a deep-fry thermometer reads 350°F. Working in batches, place donuts in hot oil. Cook, flipping once until puffed and golden, approximately 2 to 3 minutes total.


Transfer to a baking sheet with a wire rack. Let cool for 1 to 2 minutes, then toss with sugar. Let cool completely.


Haupia (Coconut Pudding)
Combine coconut cream, 1/2 cup of half & half, and sugar in a saucepan and bring to a light boil. Whisk the rice flour and remaining 1/2 cup of half & half together in a bowl to make a slurry and add to the pan. Whisk until the mixture returns to a light boil and thickens. Stir in the coconut strands, if using. Remove from the heat and cool to room temperature. Then transfer to the refrigerator and let chill for at least 2 hours before using.


Assembly
Donuts will already be coated sugar, so handle carefully. Using the tip of a paring knife, slice a 1⁄2" slit on the end of a malasada. Slide a chopstick into the hole and carefully move side to side to create a pocket for the filling.

Fill a pastry bag with the haupia.  Carefully insert the tip into the slit and gently squeeze pastry bag until doughnut feels just full. Repeat with remaining donuts.


Serve and enjoy immediately as these donuts are best the day they are made.


My trio is already scheming about the next batch of malasadas. They are thinking about chocolate and ube fillings. I am dreaming about the li hing topping!

 *This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Comments

  1. I bet your kitchen has the best aromas wafting through, those look mouth wateringly great! I'm trying to get it together for a post to join in.

    ReplyDelete
  2. I seriously want a dozen (or two) of these things!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur