Malasada vs Mochi Donut
Hawaii's two most-loved donuts compared — and where to try both on Kalākaua Avenue.
Visiting Hawaii and you have time for one donut stop? You'll see two options dominating Waikiki: malasadas (Portuguese-style sugar-dusted fried dough) and mochi donuts (Japanese-Hawaiian chewy ring donuts). They're completely different desserts despite both being called "donuts." This guide compares them side by side — flavor, texture, when to eat each, and where to get both without making two stops.
Try Both at Kona Coffee Donut
On Kalākaua Avenue, we serve both fresh malasadas and pon-de-ring mochi donuts under one roof. Compare them side by side, pair with 100% Kona coffee, and walk back to Waikiki Beach. Open daily 7 AM to 9 PM.
Quick Comparison: At a Glance
Here's the cheat sheet if you're picking between the two for the first time.
- •Malasada — Portuguese, wheat flour, fried, dusted in sugar, eaten warm and fresh
- •Mochi Donut — Japanese-Hawaiian, rice flour, fried, glazed in colors, chewy texture
- •Malasada texture: pillowy, soft, melt-in-mouth
- •Mochi donut texture: chewy, slightly bouncy, slight crunch on outside
- •Malasada flavor: mostly sugar + dough, sometimes filled (haupia, custard)
- •Mochi donut flavor: dramatic glazes (ube, matcha, chocolate, strawberry)
The Malasada — Hawaii's Portuguese Tradition
Malasadas came to Hawaii in the 1800s with Portuguese sugar plantation workers. They've been a Hawaii tradition ever since, especially around Mardi Gras (Fat Tuesday) when families traditionally fried up batches before Lent. A great malasada has a golden crust, an airy and pillowy interior, and a generous coating of granulated sugar. Best eaten fresh and warm — within 30 minutes of frying is ideal. Filled versions (haupia coconut cream, custard, dobash chocolate) became popular in modern bakeries.
The Mochi Donut — Japanese-Hawaiian Innovation
Mochi donuts are a much newer creation, born from the fusion of Japanese mochi-making technique and American donut culture. Made with glutinous rice flour (mochiko) instead of wheat, they have a distinctively chewy, slightly bouncy texture — closer to mochi than to bread. The pon-de-ring shape (8 connected balls in a circle) is fun and Instagram-friendly. Glazes are dramatic and colorful: ube purple, matcha green, strawberry pink. Mochi donuts hold up better than malasadas — they're still good 24 hours later in a sealed container.
Which Should You Try First?
Honest answer: both, ideally on the same visit. They're different enough that comparing them tells you a lot about Hawaiian dessert culture. If you absolutely must pick one for your first try, consider:
- •Want a traditional, must-do Hawaii experience? → Malasada
- •Want something modern, photogenic, and chewy? → Mochi Donut
- •Want to taste real Hawaiian flavors (ube, taro, etc.)? → Mochi Donut
- •Want the simplest, most universally loved donut? → Malasada
- •Want to bring some back to your hotel for tomorrow? → Mochi Donut (holds up better)
Where to Get Both Without Two Stops
Most Waikiki spots specialize in one or the other. Leonard's Bakery (a 10-minute drive on Kapahulu) is the iconic malasada destination. For mochi donuts in Waikiki specifically, Kona Coffee Donut on Kalākaua Avenue is the only spot that hand-makes them daily. We also serve malasadas — so you can try both side by side in one visit, walking distance from Waikiki Beach.
Frequently Asked Questions
Try Both — In One Stop on Kalākaua
Fresh malasadas and pon-de-ring mochi donuts under one roof, paired with 100% Kona coffee.