Where to Find the Best Malasadas on Kauai

Portuguese immigrants from Madeira and the Azores brought the malasada — a pillowy, typically square doughnut (without a hole) dusted with sugar — to Hawai’i in the 1870s, when they joined multi-ethnic plantation workforce. Now found on the dessert menu of gourmet restaurants as well as at roadside stands and bakeries, the malasada has taken on various local flavors, from fillings such as guava jelly and haupia (coconut pudding) to toppings like li hing mui sugar (a sweet, salty, tangy mix made from dried plums). It’s hard to eat just one. Here’s a list of our favorite places to indulge.

But wait, there’s more. We’re here to help demystify some of the unusual words you might see on menus like furikake, laulau and lilikoi — and explain which meat is being served and why. And possibly most importantly of all, provide the fun facts on the origins of local dishes. 

If you’re happy with your meal, tag us @HawaiiIslander on Instagram to share the love.

Feature Photo: Kauai Bakery Facebook