• Home
  • About
    • Privacy Policy
    • Work with Me
    • Media Kit
    • Evolv Health: Valerie’s Story
    • Personal Stories
    • Press
    • Year in Review
  • Thermomix® Independent Consultant
    • Thermomix® Independent Consultant
    • Client Testimonials
    • Recipes Developed by Valerie
  • Projects
    • Cheesepalooza
      • Cheesepalooza Challenges
      • Cheesepalooza Participants
      • Preparation for Cheesepalooza!
      • Basic Ingredient and Supply List
      • Ingredient and Matierial Suppliers
    • Dueling Daughters Project 2014
    • Eat Alberta
    • Gramsy Glimpses
      • Gramsy Glimpses Vignettes
    • Project 2019: Valerie’s Personal Evolv Health Story
    • Project 2017: Cooking in the Kitchen With….
      • Completed Project 2017 Posts: Cooking in the Kitchen With….
      • Project 2017: Cooking in the Kitchen With… PARTICIPATE
      • Project 2017: Cooking in the Kitchen with….Schedule
    • Slow Food Edmonton Tastings
      • Participate!
    • The Canadian Food Experience Project
      • Participate!
      • Participants
      • Challenges and Round Ups
      • Canadian Food Heroes Series
  • Events
    • Baby Shower
    • Food Blogger Meetings
    • Promotions
    • Restaurant Reviews
    • Reviews (Products, Books, and Events)
  • Philosophy
    • In a Nutshell
    • Local Produce/Producers
    • Slow Food
    • Teaching
  • Travel
    • Bosnia
    • British Columbia
    • California
    • Croatia
    • Culinary Tourism
    • Farmer’s Markets
    • France
    • Greece
    • Hawaii
    • Italy
    • Louisiana
    • Maritime Provinces
    • Massachusetts
    • Mexico
    • Montenegro
    • Nova Scotia
    • Prince Edward Island
    • Quebec
    • Serbia
    • United Kingdom
    • Utah
  • Trends
  • Store
  • Privacy Policy
  • Privacy Policy for A Canadian Foodie
  • Valerie’s Image

A Canadian Foodie

Canadian Food Recipes; Preserving Canadian Food Practices

  • A La Carte
    • Appetizers
    • Drinks
    • Evolv Health Reboot Recipes
      • Reboot Phase 1 Mains
    • Garnishes
    • Salads
    • Sauces Dressings Rubs
    • Sides
    • Soups and Stocks
  • Breakfast & Brunch
  • Cheese
    • Blue/Stinky
    • Firm
    • Fresh
    • Hard/Pressed
    • Cheesepalooza Challenge
    • Cheesepalooza Round Up
  • Desserts
    • Cakes
    • Cookies, Bars and Squares
      • Christmas Cookies
    • Ice Cream, Sorbets and Frozen Yogurt
    • Icings/Frosting and Pastry Creams
    • Other
    • Pies and Tarts
    • Puddings
    • Sweets and Treats
  • Doughs and Crusts
    • Biscuits
    • Bread Buns and Flatbread
    • Crackers
    • Donuts, Frybreads and Such
    • Dumplings etc
    • Pasta
    • Pastry
  • Mains
    • Beef
    • Casseroles
    • Chicken/Duck/Goose/Turkey
    • Marinades and Rubs
    • Pasta Dishes
    • Pork
    • Potluck
    • Savory Pies Pastries
    • Seafood and Fish
    • Stews
    • Vegetarian
    • Veal
    • Wild Game
    • Wraps Pizzas Casual Food
  • Seasonal
    • Autumn
    • Spring
    • Summer
    • Winter
    • Holiday
      • Christmas
  • Gardens
    • Foraging
    • My Garden and From My Garden
    • Preserves
    • Zone Three Harvest
  • Tastings
  • Kids
  • Canadian Food
    • Atlantic Provinces
    • Canadian Aboriginal Food
    • Canadian Berries
    • Canadian Cakes
    • Canadian Doughs
    • Canadian Drinks
    • Canadian Fish
    • Canadian Food Heroes
    • Canadian Food Main
    • Desserts
    • Grandma Maude’s Family Recipes
    • Mom Helen’s Famous Family Recipes
    • Canadian Products
    • Sunday Suppers
    • Wild Food

Leonards Malasada Honolulu

October 1, 2013 by Valerie Lugonja 6 Comments

The Hawaiian version of a Doughnut

IMG_0122The reason why there is a line up is because “Leonard” understands that the Malasada must be served warm, fresh from the oven, and is the only way to eat them and the only way you can buy them from the shop. Of course, people do buy boxes of them to take home, but they will still be hot from the frier. The Malasada is Hawaii’s version of the Beignet. A malasada is a fried, sugar-coated Portuguese donut and probably came to be as all the fat and sugar in the house must be used up before Lent begins. Like beignets, they are to be eaten while hot.

IMG_0067Can you see the Leonard’s sign? It is a very 50’s looking, which is part of its charm. So why were we looking? Someone said: You MUST go to Leonard’s for a malasada if you are in Honolulu and interested in the food culture. That is all you have to say to me. Thank God, Vanja, is such a wonderful accommodator and so much fun to be with. Leonard and Margaret opened this Bakery in 1952, and not long after opening, Leonard’s mother, who had immigrated from Portugal in 1882 with her parents, suggested making malasadas for Shrove Tuesday which was a Portuguese tradition. They were worried would be too ethnic an offering, but the malasadas were a huge hit and, the addictive cravings for malasadas in Hawaii was born.IMG_0069 IMG_0074The original is a must and what everyone recommends. The original is what a malasada is all about. And, it is, well – the original.IMG_0077 IMG_0079Keep in mind, the fillings are all artifical. There are flavourings and ingredients, but no coconut in the coconut filling… I could be wrong, but it didn’t taste like it. IMG_0084Our malasadas were not crunchy,  but they were tasty. This is another food that must be tasted if understanding a food culture is important to you. But, it wasn’t an out of body experience, or anything. Actually, it was kind of a disappointment. I didn’t finish mine. I am just not a sugar doughnut gal. Yet, discovering the malasada, learning about the Portuguese influence upon the food culture (with sausage, too)  and watching little eyes light up at their first bite made this a really happy memory.IMG_0116Can you tell which one has the filling and which one doesn’t? Only by the weight.IMG_0125 IMG_0154We had already found our own way there when the Hole in the Wall tour ended there… too full for another bite, we took ours home and learned that there is a reason they are served hot from the frier. After they cool, they are chewy and dense. It seems every country has a wrap, food on a stick, and some kind of fried dough somethin’ somethin’. We have the Beaver Tail in Canada. That is new. There was fried dough Beaver Tails on the prairies when I grew up. No mini donuts, either. But there were doughnuts. Two kinds: glazed bread or yeast donuts and sugared cake donuts. What is your favourite fried dough recipe and where is it from? Mine is Allan Suddaby’s doughnut with rosehip jelly in the centre. Heaven.

Tweet2
Pin3
Share2
7 Shares

Filed Under: Hawaii Tagged With: Honolulu, Leonard's

About Valerie Lugonja

Like what you see? SUBSCRIBE TO A CANADIAN FOODIE
Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! As a brand new Gramsy, so be prepared to hear a lot about this new role in her life!
Please connect with Valerie to buy a Thermomix Machine!

« Thermomix Almond Paste and Thermomix Pistachio Paste
Sweet and Savory Tomato Jam »

You might also enjoy...

Ono Hawaiian Food
Hawaiian Korean Chicken
KCC Farmers Market Honolulu
Kalua Pork Manapua
Matsumoto Shave Ice

Comments

  1. Tonny van Gompel - Purnot says

    October 2, 2013 at 5:03 am

    Yummie, looks a lot what we call an oliebol in the Netherlands. Mouthwatering with the rosehip jelly.
    Wish I lived……..

    Reply
  2. Barb Shutiak says

    October 2, 2013 at 10:43 am

    My fave is the malasada(s) from Tex Drive In in Honokaa on the big island. From the pic it looks like the Tex version is much more tender. Love it plain. It’s amazing. Apparently they contain a little taro flour. So good. If u ever travel from Kona to Hilo you have to stop at Tex’

    Reply
    • Valerie Lugonja says

      October 4, 2013 at 8:32 am

      Excellent, Barb!
      Good to know! And thanks for letting my readers know – hopefully, we will hear of more favourite spots, and better yet, maybe from someone who actually makes these at home – and get a great homemade tried and true recipe to make!
      🙂
      V

      Reply
  3. El says

    October 6, 2013 at 1:35 pm

    Yum. They look nice and fresh and delicious!

    Reply
  4. Jamie says

    October 8, 2013 at 8:00 am

    mmmmm kind of like eating beignets in New Orleans! I was just thinking about making beignets like this…. those look wonderful.

    Reply
    • Valerie Lugonja says

      October 8, 2013 at 1:34 pm

      I guess that is motivation enough to head to New Orleans… still on my list and still have not been there.
      🙂
      V

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Search

Thermomix® Independent Consultant; Executive Team Lead Alberta

Weekly Newsletter

Saturday Morning News

More Thermomix Recipes etc »

Preserved Evans Cherries

Sour or Tart Preserved and Dried Evans Cherries: A Canadian Foodie Original

More ACF Famous Recipes or Specialties»

Strawberry Fritters for Valentine's Day

Strawberry Fritters for Valentine’s Day

More Winter Recipes »

Homemade Pastry with Homemade Rendered Pastry Lard and Roly-Poly!

More Recipes from my mom Helen »

Connect With Me!

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
projects

My Post Archives

Come On In And Kiss the Cook

Educator, Writer, Gardener and Traveler who believes in buying and eating locally, and most importantly cooking at home! [Read More …]

Connect With Me

  • Bloglovin
  • Email
  • Facebook
  • LinkedIn
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Black Cod or Wild Sablefish with Coconut Milk and Lime

Black Cod or Wild Sablefish with Coconut Milk and Lime

More Canadian Recipes »

Lifetime Achievement Award

Canadian Web Blog Award 2013 www.acanadianfoodie.com FIRST

Vote-for-me
Best in Food NEW
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

Copyright © 2023 · Website by PoundPig