At Kamehameha Bakery in Honolulu, Hawaii, baked goods get a boost in the flavor department with the help of local ingredients. Island residents and visitors alike visit the bakery to load up on boxes of banana fritters, crispy bites flavored with haupia (a coconut milk pudding dessert), and sweet onion-filled buns. But the most popular item on the menu is the poi malasada.
While malasadas are Portuguese by origin, the Kamehameha variety tastes distinctly Polynesian thanks to the inclusion of poi. Poi is a starchy paste made from boiled and pounded taro root, regularly served as a side dish on the islands. A powdered version added into the batter (as well as the glaze) is the key to these deep-fried treats’ tender texture and pretty purple hue. On this episode of Deconstructed, we see the malasadas come together from start to sticky, sugary finish.
While best served hot, it’d take some serious self-discipline to buy one of Kamehameha’s first batches of the day: The bakery opens on weekdays at 2 a.m. and weekends at 3 a.m.
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