…while it sounds promising on paper, didn’t really work as much as we had hoped in taste.
Notice the slightly tinted pink color mixed within the granulated sugar?
There’s barely the flavor of Li Hing Mui (Chinese preserved plum), even though the powder is generously dusted on it. All you taste is the sugar (thank goodness). Whatever tangy, complex accents that was afforded by the Li Hing powder didn’t compliment the otherwise stellar deep-fried, sweetened mini-bread-ball delight that Leonard’s is famous for at all.
Still, Leonard’s Malasadas could probably be covered with motor oil and still taste great, thanks to its consistently wonderful, glutenous-meets-puffy texture inside…
We’ll just reserve Li Hing powder for acidic fruits and other culinary applications, while we continue enjoying Leonard’s Malasadas dusted with granulated sugar and injected with pudding ‘n custard. Yum!
Mahalo to Diner A for sharing it.
The Tasty Island rating: