Mochi Malasadas

Mochi Malasadas


  • 1.5 cup malasada mix
  • 1/2 cup water
  • 1 egg
  • 1/8 cup shortening
  • 4 tsp vegetable oil

How To Make

  • Heat the oil to 350° F.
  • Mix all the ingredients at a low speed for 1 min. and then at high speed for 3 min.
  • Hand-roll dough and place directly into the hot oil.
  • Cook for 1 min., flip over, cook for 2 more mins. fully submerged or until golden brown.

Mochi Malasada Mix

Mochi Malasada Mix


  • 1000 g MF-917 Mochi Malasada Mix
  • 520 g Water
  • 200 g Eggs
  • 200 g Shortening
  • 150 g Vegetable Oil

How To Make

  • Place all the ingredients in a mixing bowl with a paddle attachment.
  • Mix at low speed for 1 min., scape the bowl and paddle, and mix at high speed for 3 mins.
  • Meanwhile, heat the oil in a deep-fryer to 347° F (175° C).
  • Using an ice cream scoop or hand-rolled dough, form 20 g balls and place in batches directly into the hot oil – white shortening (frying purpose).
  • Makes about 100 malasadas.

Hawaiian Mochi Malasadas

Recipe By Rosa Mariotti

Hawaiian Mochi Malasada


  • 1/2 tablespoon dry yeast
  • 1/2 cup evaporated milk
  • 1/3 cup granulated sugar (reserve 1 tbs of it to activate the yeast)
  • 1/3 cup water (lukewarm, to activate the yeast)
  • Eggs (2 or 3 depending on the size)
  • 1 stick unsalted butter (sliced, room temperature)
  • 1 teaspoon vanilla essence
  • 2 cups bread flour
  • 11/2 cup Mochi malasada mix
  • 1/2 cup Ube Powder
  • 1/2 teaspoon salt

How To Make

Preparing The Dough

  • In the bowl of a stand up mixer, place the yeast and 1 tbs of the sugar. Mix the lukewarm water and activate the yeast.
  • In a separate measuring cup mix the eggs (start with 2 if large) the vanilla and the evaporated milk.
  • Stir together the Mochi and regular flours, the remaining sugar and set aside.
  • When the yeast is bubbly, add the dry and the wet ingredients (#2 and #3) and mix (dough hook attachment) for about 5 minutes. The dough will be dry at first. Give it time for the sugar to act, remember you will add butter, too.
  • You will see that the gluten will start to develop when the dough is “climbing” the dough hook.
  • At this point add the butter one tablespoon at a time, mix for an additional 4 minutes.
  • Finally, add the salt and mix one more minutes.
  • Transfer the dough to a lightly greased bowl, and cover with clear wrap. Let it double in volume, it will take an hour or two.

Prep The Fryer

Once the dough has doubled, divide it into 18 equal pieces and roll each one into a cohesive small ball. Place the Malasadas onto a baking sheet lined with OILED parchment paper. Cover with some saran wrap (clear wrap) and place in the refrigerator overnight.

Ready To Fry?

  • The following day, remove the Mochi Malasadas from the fridge and let them rest at room temperature for about 1 hour prior to frying.
  • Fry in hot oil (350F) for about 5 minutes until very dark brown.
  • Typically fry 3 min on one side and 2 on the other.
  • Transfer the Malasadas to a tray lined with paper towel to absorb the excess oil, about 30 seconds.

Immediately dunk the still hot malasadas into the bowl with the sugar and Ube mix. Roll them to coat. NOTE: if you try to do this operation with cold Malasadas, the sugar won’t stick.


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