| 词条 | Malasada |
| 释义 |
| name = Malasada | image = Leonard's malasadas.jpg | image_size = 300px | caption = Hawaiian version filled with custard, chocolate, haupia, and guava malasadas | alternate_name = | country = Portugal | region = Madeira, Azores | creator = | type = Fried dough | served = | main_ingredient = Dough, sugar | variations = Bola de Berlim (Berlin Ball) | calories = | other = }} A malasada ({{lang-pt|malassada}}, from "mal-assada" = "under-cooked") (similar to filhós){{cn|date=November 2017}} is a Portuguese confection. It is a fried food made of small balls of yeast dough coated with granulated sugar.[1] They were first made by inhabitants of the Madeira islands{{Citation needed|date=February 2019}}. Traditional malasadas contain neither holes nor fillings, but some varieties of malasadas are filled with flavored cream or other fillings. Malasadas are eaten especially on Mardi Gras - the day before Ash Wednesday. In Madeira, and in the Azores, malasadas are eaten mainly on Terça-feira Gorda (“Fat Tuesday” in English; Mardi Gras in French) which is also the day before Lent begins, and of the Carnival of Madeira. The reason for making malasadas was to use up all the lard and sugar in the house, in preparation for Lent (much in the same way the tradition of Pancake Day in the United Kingdom originated on Shrove Tuesday), malasadas are sold alongside the Carnival of Madeira today. This tradition was taken to Hawaii, where Shrove Tuesday is known as Malasada Day, which dates back to the days of the sugarcane plantations of the 19th century, the resident Catholic Portuguese (mostly from Madeira and the Azores) workers used up butter and sugar prior to Lent by making large batches of malasadas. By regionUnited StatesIn 1878, Portuguese laborers from Madeira and the Azores came to Hawaii to work in the plantations. These immigrants brought their traditional foods with them, including a fried dough pastry called the "malasada."[2] Today there are numerous bakeries in the Hawaiian islands specializing in malasadas.[3] On the East Coast, in Rhode Island and Southeastern Massachusetts, there is also a high population of Portuguese-Americans. Festivals in towns such as New Bedford and Fall River will often serve Portuguese cuisine, including Malasadas.[4] Mardi Gras ("Fat Tuesday"), the day before Lent, is Malasada day in Hawaii. Being predominantly Catholic, Portuguese immigrants would need to use up all their butter and sugar prior to Lent. They did so by making large batches of malasadas, which they would subsequently share with friends from all the other ethnic groups in the plantation camps.[5]In the United States, malasadas are cooked in many Portuguese or Portuguese descendant homes on Fat Tuesday. It is a tradition where the older children take the warm doughnuts and roll them in the sugar while the eldest woman — mother or grandmother — cooks them. See also{{Portal|Portugal|Food}}
References1. ^{{Cite web|url=https://www.eater.com/2016/2/21/11082418/what-are-malasadas-hawaii|title=All About the Malasada, Hawai‘i's Favorite Fried Treat|last=Teclemariam|first=Tammie|date=21 February 2016|website=Eater|archive-url=https://web.archive.org/web/20181011032748/https://www.eater.com/2016/2/21/11082418/what-are-malasadas-hawaii|archive-date=10 October 2018|dead-url=no|access-date=10 October 2018}} 2. ^{{cite book|author1=Robert Carpenter|author2=Cindy Carpenter|title=Kauai Restaurants and Dining with Princeville and Poipu Beach|url=https://books.google.com/books?id=2qXbrCo4TJsC&pg=PA26|date=30 January 2008|publisher=Holiday Publishing Inc|isbn=978-1-931752-37-4|page=26}} 3. ^{{cite book|author=Rachel Laudan|title=The Food of Paradise: Exploring Hawaii's Culinary Heritage|url=https://books.google.com/books?id=ZnsTxepydfQC&pg=PA94|date=January 1996|publisher=University of Hawaii Press|isbn=978-0-8248-1778-7|page=94}} 4. ^{{cite book|author1=Mimi Sheraton|author2=Kelly Alexander|title=1,000 Foods to Eat Before You Die: A Food Lover's Life List|url=https://books.google.com/books?id=NTKNBQAAQBAJ&pg=PA274|date=13 January 2015|publisher=Workman Publishing Company, Incorporated|isbn=978-0-7611-4168-6|page=274}} 5. ^{{cite book|author=Jennifer McLagan|title=Fat: An Appreciation of a Misunderstood Ingredient, With Recipes|url=https://books.google.com/books?id=dQrFHGnyFA4C&pg=PA115|year=2008|publisher=Ten Speed Press|isbn=978-1-58008-935-7|page=115}} (2010) Patrick Andrews - "Pioneering the Malasada" Queensland, Australia. 2010 External links{{Commons category|Malasadas}}
6 : Doughnuts|Hawaiian cuisine|Madeiran cuisine|Portuguese cuisine|Portuguese desserts|Carnival foods |
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