Chef Mavro Is In The House — Sweet!

Chef Mavro always has been one of my favorites because of the way he pays attention to detail. You can taste all of the ingredients he uses (as many local as possible) in his recipes. He is a master with seafood, but he also knows his sweets. He brought out the dessert arsenal on the show and made us Lilikoi Malasadas. Make enough for everyone, as I guarantee you there will be no leftovers.


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• 3 cups bread flour
• 1/4 cup sugar
• 1 tablespoon plus 1/2 teaspoon dry yeast
• 7 eggs
• 2 teaspoons salt
• 1 1/2 cups butter

Mix flour, sugar and yeast with dough hook. Add in about one-third of the eggs to form a firm paste. Mix on medium speed to develop the dough. Add the remaining eggs one by one, mix the dough for 15 more minutes; add the salt. Add the softened butter in three parts. Let the dough rise at room temperature; refrigerate for two hours. Form the malasadas and let rise one more time.

Fry the malasadas at 375 degrees. Drain on paper towels. Roll in sugar. With a pastry bag, fill the malasadas with the lilikoi curd. Pour a small pool of guava coulis on the plate; place three malasadas (golf ball-size) in the middle and top with a scoop of Hawaiian vanilla ice cream.

For Lilikoi Curd:

• 1 cup sugar
• 1/4 cup unsweetened lilikoi concentrate
• 4 tablespoons butter
juice from 1/2 lemon
• 6 egg yolks

Mix sugar, butter, lemon and lilikoi; bring to a boil. Whip yolks with part of the hot liquid, then pour yolk mixture back into the liquid.

Return to a simmer; keep whipping until edges start to bubble (do not bring to full boil). Strain and chill.

For Guava Coulis:

• 1 cup guava concentrate
• 1 cup simple syrup (1/2 cup water, 1/2 cup sugar, bring to boil)

Mix guava concentrate and syrup together.

Watch chefs Jeremy Shigekane and Mavro on Cooking Hawaiian Style on OC16 channels 12 and 1012. Visit for more healthy and affordable recipes from AlohaCare.