Ingredients with Measurements:
-1/2 cup all-purpose flour
-1/2 teaspoon baking powder
-1/4 teaspoon salt
-1/4 cup granulated sugar
-1/4 cup coconut milk
-1 egg
-1/4 cup melted butter
-1 teaspoon vanilla extract
-1/2 cup shredded coconut
-Vegetable oil, for frying
Special Equipment Needed:
-Deep-fryer or large pot
-Candy thermometer
-Slotted spoon
-Paper towels
Step-by-Step Instructions:
1. In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the coconut milk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until combined.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
5. Heat the oil in a deep-fryer or large pot to 350°F.
6. Place the shredded coconut in a shallow dish.
7. Using a tablespoon, scoop out the dough and roll it into a ball.
8. Roll the ball in the shredded coconut until it is completely coated.
9. Carefully drop the ball into the hot oil and fry for 2-3 minutes, or until golden brown.
10. Remove the malassadas from the oil with a slotted spoon and place them on a paper towel-lined plate to drain.
11. Serve warm.
Time:
Preparation Time: 1 hour
Cooking Time: 2-3 minutes
Temperature: 350°F
Serving Size: Makes 12 malassadas
Nutritional Information (per malassada):
Calories: 120
Fat: 7g
Carbohydrates: 12g
Protein: 2g
Substitutions for Ingredients:
-All-purpose flour can be substituted with gluten-free flour.
-Coconut milk can be substituted with almond milk or any other non-dairy milk.
-Butter can be substituted with coconut oil.
Variations:
-The malassadas can be filled with a variety of fillings such as jam, custard, or chocolate.
-The malassadas can be rolled in a variety of coatings such as cinnamon sugar, powdered sugar, or chopped nuts.
Tips and Tricks:
-Make sure the oil is hot enough before adding the malassadas.
-Fry the malassadas in batches to avoid overcrowding the pot.
Storage Instructions:
The malassadas can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The malassadas can be reheated in a 350°F oven for 5 minutes.
Presentation Ideas:
The malassadas can be served on a platter with a variety of dipping sauces such as chocolate sauce, caramel sauce, or raspberry sauce.
Garnishes:
The malassadas can be garnished with powdered sugar, chopped nuts, or a dollop of whipped cream.
Pairings:
The malassadas pair well with a variety of beverages such as coffee, tea, or hot chocolate.
Suggested Side Dishes:
The malassadas can be served with a side of fresh fruit or a green salad.
Troubleshooting Advice:
-If the malassadas are not browning, the oil may not be hot enough.
-If the malassadas are too greasy, the oil may be too hot.
Food Safety Advice:
-Make sure to use a candy thermometer to ensure the oil is at the correct temperature.
-Make sure to keep the oil at a consistent temperature while frying the malassadas.
Food History:
Malassadas are a type of Portuguese doughnut that originated in the Azores Islands. They are traditionally served during festivals and special occasions.
Flavor Profiles:
The malassadas have a sweet and coconutty flavor with a hint of vanilla.
Serving Suggestions:
The malassadas can be served as a dessert or a snack.
Related Categories
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Region: Portuguese