Try this easy ube malasada recipe and enjoy some sweet, light, and delicious doughnuts with ube jam filling and a sugar coating. These soft, puffy, sugary clouds of goodness will transport you to the Hawaiian islands!
Looking for more ube dishes? Try my Ube Beignets, Ube Donut Holes, and Ube Buchi recipe!
What is Ube Malasada?
This Ube Malasada is a delicious dessert or snack made of fried yeast-leavened dough balls filled with ube halaya and coated with sugar. It has Portuguese origins, but it became a popular dessert in Hawaii and can be bought at Leonard's Bakery in Oahu. Malasadas are popular on "Malasada Day," which is the day before Ash Wednesday, aka "Fat Tuesday," aka "Mardi Gras."
They are soft, light, and fluffy doughnuts that can be served plain or with custard, pudding, or cream filling. They can be paired with milk, coffee, tea, or ice cream during snack time or at parties. They are also easy to make, addicting, and require simple ingredients only. Are you looking for a sweet treat? Give this easy ube malasada recipe a try and enjoy!
Health Benefits of Ube:
- Aids in managing blood sugar.
- May help lower blood pressure.
- May help improve your gut health.
- A great source of carbs, potassium, and vitamin C.
- May help reduce the risk and symptoms of asthma.
- Rich in antioxidants that help protect against cell damage and cancer.
Tips and Procedures:
- Feel free to coat it with a cinnamon-sugar mix or drizzle on some chocolate or strawberry sauce.
- You can fill it with homemade ube halaya, ube custard, coconut-flavored haupia pudding, or any kind of custard, pudding, cream, or fruit filling; just make sure it's thick enough to pipe into the malasada (a thin, runny filling is not desirable).
- You may use scalded milk, milk that is heated to a near boil which can make the malasadas fluffier and lighter.
- Once deep-fried, you can drain the malasadas on paper towels and cool them; however, do not allow them to cool too much or the sugar will not stick as well.
- Storage: These malasadas are best served immediately or while they are still warm but they can be kept also on the counter in an airtight container for up to 2 days. To keep them for a few days longer, place them in the fridge and reheat them in a toaster oven before serving.
How to Make Ube Malasadas:
Listed below are all the ingredients you will need:
Ingredients:
- warm water
- instant dry yeast
- all-purpose flour
- granulated sugar
- salt
- whole milk
- unsalted butter
- whole eggs
- vegetable oil
Filling and toppings:
- ube halaya
- granulated white sugar
In a measuring cup, add warm water, dry yeast, and a teaspoon of sugar. Mix well, then allow it to bloom for 15 minutes:
In a large mixing bowl, whisk together 5 cups of flour, salt, and sugar. Then, in a stand mixture, pour the milk, butter, beaten eggs, and yeast mixture into the flour mixture and mix on low until well blended, about 2 minutes:
Once it’s incorporated, change to the dough hook, increase the speed to medium and knead for 15 minutes, then sprinkle with the remaining flour. Remove from the mixer and cover with plastic wrap and allow to rise until double, about 1 hour:
Divide the dough into 12 equal portions and shape it into balls. Flatten each dough ball and place it on a silicon mat or parchment paper. Allow it to rise for another 45 minutes covered with a kitchen towel. Heat oil to 345 degrees Fahrenheit, then in a large pot and fry the dough until golden on both sides, then strain and place on a cooling rack:
Once the malasadas are cool enough to handle, pipe the ube halaya in the center of the malasadas and roll it into the sugar. Repeat the process with the remaining malasadas:
Serve and enjoy a sweet and delicious dessert or snack!
Frequently Asked Questions:
Malasadas are made of fried yeast dough balls dusted with sugar.
Donuts are small fried cakes of sweetened dough, usually in the shape of a ball or ring while malasadas are yeast-leavened donuts without holes, with eggy dough, and milk.
Beignets, like malasadas, are yeast dough, deep-fried, fluffy confection. However, they are square-shaped, unlike malasadas which are usually round-shaped donuts.
Ube Malasadas
Ingredients
- ½ cup warm water
- 1 teaspoon instant dry yeast
- 5 ½ cups all purpose flour divided
- ¾ cup granulated sugar
- ½ teaspoon salt
- ½ cup whole milk
- ¼ cup unsalted butter room temperature
- 3 large eggs beaten
- 6 cups vegetable oil
Filling and Topping
- 2 cups ube halaya
- 1 cup granulated sugar
Instructions
- In a measuring cup, add warm water, dry yeast, teaspoon of sugar and mix well then allow it to bloom for 15 minutes.
- In a large mixing bowl, whisk together 5 cups of flour, salt, and sugar.
- In a stand mixture, pour the milk, butter, beaten eggs, and yeast mixture into the flour mixture and mix on low until well blended, about 2 minutes.
- Once it’s incorporated, change to the dough hook, increase the speed to medium and knead for 15 minutes, then sprinkle with the remaining flour.
- Remove from the mixer and cover with plastic wrap and allow to rise until double, about 1 hour.
- Divide the dough into 12 equal portions and shape it into balls. Flatten each dough ball and place on a silicon mat or parchment paper. Allow it to rise for another 45 minutes covered with a kitchen towel.
- Heat oil to 345 degrees Fahrenheit, then in a large pot and fry the dough until golden on both sides, then strain and place on a cooling rack.
- Once the malasadas are cool enough to handle, pipe the ube halaya in the center of the malasadas and roll it into the sugar. Repeat the process with the remaining malasadas.
Notes
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