Malassada

A malasada (or malassada, from Portuguese "mal-assada" = "light-roasted") (similar to filhós) is a Portuguese confection, made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. They were first made by inhabitants of the Madeira islands. 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. Malasadas are eaten especially on Mardi Gras - the day before Ash Wednesday.

In Madeira Malasadas are eaten mainly on Terça-feira Gorda (“Fat Tuesday” in English; Mardi Gras in French) which is also the last day of the Carnival of Madeira. The reason for making malasadas was to use up all the lard and sugar in the house, in preparation for Lent (much in the same way the tradition of Pancake Day in the United Kingdom originated on Shrove Tuesday), Malasadas are sold alongside the Carnival of Madeira today. This tradition was taken to Hawaii, where Shrove Tuesday is known as Malasada Day, which dates back to the days of the sugar plantations of the 19th century, the resident Catholic Portuguese (mostly from Madeira and the Azores) workers used up butter and sugar prior to Lent by making large batches of malasadas.

United States

In 1878, Portuguese laborers from Madeira and 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.

On the East Coast, in Lakeside Family Festival

Mardi Gras ("Fat Tuesday"), the day before Lent, is Malasada day in Hawaii. Being predominantly Catholic, Portuguese immigrants would need to use up all 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.

In the United States, malasadas are 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 eldest woman — mother or grandmother — 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. (However, it can also be frozen without the sugar.)

See also

References


External links

  • History of the malasada
  • Malasadas recipe (traditional stretched variety)
  • Malasadas recipe (Emeril Lagasse's square version)
  • Malasadas at New Bedford's Feast of the Blessed Sacrament
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.