A mochisada is our name for a mochi donut made in the style of the Portuguese malasada. Unlike the popular Portuguese treat, mochisadas are made using mochi.

Mochi is made from a sticky, short grained rice. It was once traditionally made in Japan by pounding the rice in a ceremony celebrating the lunar new year. Mochi became popular in California and Hawaii, where a number of savory and sweet dishes are made with mochiko, or rice flour.

Malasadas are made from a fried yeast dough ball rolled in sugar, popular throughout Hawai’i. The donuts were brought to Hawai’i from the Madeira and Azores islands by Portuguese plantation workers.

Our mochisadas are fried in vegetable oil until they are golden brown and slightly crispy on the outside, and then rolled in sugar. They are crispy on the outside, like a fresh malasada. They are slightly chewy on the inside, like a good piece of mochi. But the flavor and texture of the mochisada is nothing you’ve experienced before.

Wherever we are set up, we will likely have the “OG Taro” flavor mochisadas, which are a slight purple-gray color signifying the kalo root that flavors it. Other popular flavors include fruity pebbles, haupia (coconut), and oreo. Mochisadas can be enjoyed in two bites.