The 2019 Kauai Coffee Harvest kicked off on September 23rd. As the harvesters whirl through rows of coffee trees and pluck our cherries for processing, we’re reflecting on the history of Kauai Coffee and how it became the company we know today.
Almost nothing is as satisfying as a hot cup of Kauai Coffee and a warm, sugary doughnut. The next time you are craving a sweet treat, try making one of these local-favorites inspired by the generations of families who lived and worked in the sugar plantation communities and paved the way for Kauai Coffee today.
Kauai Coffee developed out of the McBryde Sugar Company which was once one of many sugar plantations on the island. Living on Kauai today is a culinary adventure thanks to the kaleidoscope of diverse people and cultures who found work on the island during the height of the sugar plantation era.
These recipes have been adapted from the collection of plantation stories in, West Kauai Plantation Heritage: Recipes and Stories for Life from the Legacy of Hawaii’s Sugar Plantation Community compiled by Evelyn Cook.
If you have traveled to Hawaii, chances are you have seen or tasted these pillowy and sweet doughy doughnut delights. Portuguese immigrants were some of the first Europeans to arrive and work on Hawaiian sugar plantations, and since then malasadas have been a local favorite. Pairs well with any Kauai Coffee! Try it with our Visitor Center Roast.
- 1/3 cup warm water
- 1 teaspoon sugar
- 1 package dry active yeast
- 2 pounds flour
- 1/3 cup sugar
- 1 teaspoon salt
- 1 1/3 cup heavy cream
- 1 1/3 cup warm water
- 1/3 cup melted butter
- 8 eggs lightly scrambled
- High heat tolerant oil for frying (vegetable or peanut oil works well)
- Cinnamon and sugar or powdered sugar + lemon juice for optional coating
- Dissolve 1 teaspoon of sugar and active yeast in 1/3 cup warm water. Let stand until all other ingredients are mixed.
- In a large bowl, combine flour, 1/3 cup sugar, and salt.
- In another bowl, combine the heavy cream and water and then mix into dry ingredients
- Add melted butter and beaten eggs
- Add the yeast mixture and combine all ingredients until a soft dough is formed.
- Cover the dough and let sit in a warm spot until at least doubled in size.
- Heat oil over medium heat in a large wok or dutch oven until shimmering (about 325 to 375 degrees)
- Drop heaping spoonfuls of dough gently into the oil and fry until golden brown.
- Remove from oil and drain on wire rack. While still warm, coat the doughnuts in cinnamon and sugar or lemon glaze
Sata Andagi (Okinawan Doughnut)
Japanese sugar plantation workers brought their cultural traditions and cooking methods with them to Hawaii. Many of their foods and cooking methods, including teriyaki, tempura, and sukiyaki are very popular in Hawaii and worldwide today. Serve your sata andagi with something flavorful like Toasty Banana Nut Cream.
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 3/4 cup sugar
- 1/2 teaspoon salt
- 1 cup evaporated milk
- 3 eggs
- 2 tablespoons melted butter
- Zest of one large orange
- 1 tablespoon sesame seeds
- Heat-tolerant oil for frying
- In a large bowl, sift together the flour, baking powder, sugar, and salt.
- In another bowl, beat eggs and milk together vigorously until well combined.
- Add the butter, orange zest and sesame seeds to the wet ingredients and then add wet ingredients to dry mixing quickly until just combined. The dough should be lumpy and sticky.
- Heat oil over medium heat until it is 375 degrees.
- Gently drop small spoonfuls of dough into the oil and fry until crispy and golden brown.
- Drain on paper towels and enjoy!
Binangkal (Filipino Sesame Doughnut)
Many Filipino foods are island-wide favorites to this day. From rich and hearty stews to steamed vegetables and fish, Filipino food blends Spanish influence with Asian ingredients and cooking methods for truly world-class flavor. The toasted sesame in the Binangkal tastes great with the fruity notes of Kauai Blue Mountain.
- 9 cups of flour
- 2 1/2 cups brown sugar
- 1 tablespoon baking soda
- 3 eggs, lightly beaten
- 1 can evaporated milk
- 1 cup water
- Sesame seeds for garnish
- Heat-tolerant oil for frying
- Heat oil to 375 over medium heat.
- Mix all ingredients excluding sesame seeds until a slightly sticky dough comes together.
- Coat hands in cooking spray or oil and roll dough between hands into 1/2 inch ball.
- Roll dough in sesame seeds and drop gently drop into hot oil until golden brown.