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Long considered a favorite pastry of the Hawaiian islands, malasadas are now making their debut at Plumeria Beach House. Termed “Kahalasadas,” this variation of the Portuguese deep-fried doughnut is a fine mix of sugar and Li Hing Mui sprinkles and made fresh daily.

The Li Hing Mui covered Kahalasadas are sold $3 per piece and the Coconut Creme-filled are sold $4 per piece. Order in advance by calling (808) 739.8760.


Kahalasadas Recipe


  • 3 ¾ cups Evaporated Milk

  • 3 ¾ cups Cold Water

  • 4 oz Dry Yeast

  • 10 lb All Purpose Flour

  • 8 oz Eggs

  • 8 oz Butter

  • 1 tsp Vanilla

  • ¾ tsp Nutmeg

  • 1 lb Sugar

Combine all ingredients in a mixing bowl with spiral hook attachment. Mix on first speed for 3 minutes, then increase to second speed and mix for an additional 3 minutes. Turn out dough onto table and let ferment for 40 minutes. Scale dough into 50gr (1.75 oz) pieces and round off. Proof for 45 minutes until doubled in size. Fry in 350F/176C oil, turning once until golden brown. Roll in li hing mui powder sugar mixture (1 oz to 2 pounds). After frying, Kahalasadas can be filled with various custards. To fill pastry, fill piping bag fitted with a nozzle, with jam or custard. Pierce pastry with nozzle and squeeze bag while pulling nozzle out of pastry.


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