Malasadas with ‘Ulu Flour
Mar 31, 2025
Malasadas with ʻUlu Flour
By Allie, Olivia, & Kenzie
150
A local favorite with a nutritious twist! This experiment tested how much ʻulu flour could replace wheat flour while still producing a light and pillowy malasada.
Ingredients
Malasada Dough
- 4.5 oz ʻulu flour
- 4.5 oz bread flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1/2 tsp monk fruit sweetener
- 0.25 oz dry active yeast
- 1 large egg
- 7 oz evaporated milk
- 1 oz avocado oil
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- 1/2 cup granulated sugar
- 2 tbsp monk fruit sweetener
- 1/2 tbsp cinnamon
Directions
- Sift dry ingredients in a medium bowl
- Mix wet ingredients in a separate mixing bowl
- Slowly combine dry ingredients into the mixing bowl
- Thoroughly knead with a dough hook for 10 minutes
- Cover and proof for 30 minutes
- While dough is proofing begin to heat oil to 350°F for frying
- Shape and portion dough
- Cover and poof for another 30 minutes
- Mix sugar, monk fruit, and cinnamon
- Fry dough for 1-3 minutes on each side
- Coat with cinnamon and sugar coating
