Chef Shigekane & Chef Mavro’s Lilikoi Malasadas

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Chef-Shigekane-Chef-Mavro's-Lilikoi-Malasadas
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Chefs Mavro & Shigekane elevate the malasada by filling it with a lilikoi curd and serving it on a guava coulis with vanilla ice cream on Cooking Hawaiian Style.

Chef-Shigekane-Chef-Mavro's-Lilikoi-Malasadas-Recipe
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5 from 1 vote

Chef Shigekane & Chef Mavro’s Lilikoi Malasadas

Chefs Mavro & Shigekane elevate the malasada by filling it with a lilikoi curd and serving it on a guava coulis with vanilla ice cream on Cooking Hawaiian Style.
Prep Time15 mins
Active Time10 mins
Referigerate:2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: Hawaiian, Hawaiian Chefs Celebrities Restaurants, Local
Keyword: OC16, chef mavro, chef shigekane, malasada, lilikoi, curd, guava, dessert recipes, yeast, egg recipes, malasadas, lilikoi, dessert, breakfast recipes, easy dessert
Calories: 5053kcal
Author: As Seen On OC16

Materials

Malasadas:

  • 3 cups  Bread flour
  • 1/4 cup  Sugar
  • 1 + 1/2 tablespoon + teaspoon  Dry yeast  (1 tablespoon + ½ teaspoon)
  • 7 pieces  Egg
  • 2 teaspoons  Salt
  • 1 1/2 cup  Butter

Lilikoi Curd:

  • 1 cup sugar
  • 1/4 cup unsweetened lilikoi concentrate
  • 4 tablespoons butter
  • 1/2   Lemon, juiced
  • 6 egg yolks

Guava Coulis: 

  • 1 cup  Guava concentrate 
  • 1 cup  Simple syrup, half water, half sugar (bring to boil)
  • Mix guava concentrate and syrup together.

Instructions

  • Mix flour, sugar, and yeast with dough hook.
  • Add in about 1/3 of the eggs to form a firm paste.
  • Mix on medium speed to develop the dough.
  • Add the remaining eggs one by one, mix the dough for 15 more minutes, add the salt. Add the softened butter in three parts.
  • Let the dough rise one time at room temperature, refrigerate for 2 hours. Form the malasadas and rise one more time.
  • Fry the malasadas at 375 degrees.  Drain in paper towels.
  • Roll in sugar.  
  • Mix the sugar, butter, lemon and lilikoi, bring to a boil, whip the yolks with a part of the hot liquid, then pour yolk mixture back to the liquid.
  • Return to simmer, keep whipping until edges start to bubble (do not bring to full boil). Strain and chill.
  • With a pastry bag, fill the malasadas with the lilikoi curd.
  • Pour a small pool of guava syrup on the plate; place three malasadas (golf ball size) in the middle and top with a scoop of Hawaiian Vanilla ice cream

Nutrition

Calories: 5053kcal | Carbohydrates: 1015g | Protein: 121g | Fat: 61g | Saturated Fat: 22g | Cholesterol: 1484mg | Sodium: 4498mg | Potassium: 2069mg | Fiber: 21g | Sugar: 491g | Vitamin A: 3068IU | Vitamin C: 106mg | Calcium: 808mg | Iron: 19mg
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