Ube Malasadas Recipe: Soft Filipino Purple Yam Donuts

Malasadas — one of my favorite treats when I’m in Hawai’i. Leonard’s on Oʻahu is the classic spot, and their malasadas are unbeatable right out of the fryer. I used a recipe that’s advertised as the Punahou Carnival version; while Doug never attended the Carnival, he remembers reheated malasadas from frozen fondly. I also developed an ube custard filling to pair with these, if you want to add a unique twist.

Malasadas are essentially a simple enriched dough, not far removed from a classic donut. They fry up light and pillowy and are traditionally rolled in sugar after frying. If you want to add a Hawaiian twist, inject or sandwich them with ube custard for a vibrant, creamy filling.

Ingredients

• 2 teaspoons instant yeast
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/8 cup melted butter
• 1/2 cup evaporated milk
• 3 large eggs
• 1 teaspoon ube extract (optional for color/flavor)
• Oil for deep frying
• Sugar for coating
• Ube custard (optional filling)

Directions

1. In the bowl of a stand mixer, combine the flour, sugar, and instant yeast. Add the eggs, evaporated milk, melted butter, salt, and ube extract. Mix until a smooth, cohesive dough forms.
2. Cover the bowl and let the dough proof until it has roughly doubled in size. This usually takes 30–60 minutes, depending on room temperature.
3. Heat frying oil to 350°F (175°C). You can shape the malasadas by hand or use scoops — Punahou-style are dropped by scoop. Smaller, slightly flattened shapes cook more evenly.
4. Fry the malasadas in batches until golden brown and cooked through, turning so all sides are evenly browned. Drain briefly on a rack or paper towel.
5. While still warm, toss the malasadas in granulated sugar so the coating adheres. If desired, let them cool slightly and fill with ube custard using a piping bag and a small tip.

If you’d like a printable version or a structured recipe card, the recipe below summarizes timing and servings. These quantities yield about eight large malasadas. Prep time is short, but allow for proofing and frying so total time runs around 1 hour 20 minutes.

Ube Malasadas

Print Recipe

Prep Time
10 mins

Cook Time
10 mins

Proof Time
1 hr

Total Time
1 hr 20 mins

Servings:
8
large malasadas

Ingredients
Method

Ingredients

• 2 teaspoons instant yeast
• 3 cups all-purpose flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/8 cup melted butter
• 1/2 cup evaporated milk
• 3 eggs
• 1 teaspoon ube extract
• Oil for deep frying
• Ube custard (optional)

Method

1. In a stand mixer bowl, combine flour, sugar, and instant yeast. Add eggs, evaporated milk, melted butter, salt, and ube extract. Mix until the dough is smooth and uniform.
2. Cover the dough and let it proof until doubled in size, about 30–60 minutes depending on temperature.
3. Heat frying oil to 350°F (175°C). Shape or scoop the dough; smaller, slightly flattened portions fry more evenly.
4. Fry until golden brown and cooked through, turning for even browning. Drain briefly, then toss in granulated sugar while warm.
5. Optional: fill with ube custard using a piping bag once slightly cooled.