Best 5 Andagi Okinawan Doughnuts Recipes
Discover the delectable Andagi, a traditional Okinawan doughnut that captivates taste buds with its golden-brown exterior and soft, fluffy interior. These bite-sized treats, also known as Okinawan doughnuts, are a beloved snack enjoyed on the beautiful islands of Okinawa, Japan. Originating from the Ryukyu Kingdom, Andagi holds a special place in Okinawan cuisine, often served at celebrations and gatherings.
This article presents a collection of Andagi recipes, each offering unique variations on this classic treat. From the classic Andagi recipe, featuring a simple blend of flour, sugar, and baking powder, to the sweet potato Andagi, which incorporates mashed sweet potatoes for a delightful twist, these recipes cater to a range of preferences.
Whether you prefer the traditional Andagi or are looking for a more adventurous flavor combination, this article has something for every Andagi enthusiast. Embark on a culinary journey through Okinawa and experience the irresistible charm of these golden-brown delights.
OKINAWAN ANDAGI
Steps:
- In a large bowl whisk together the dry ingredients; flour, sugar, baking powder, and salt. Set aside.
- Combine the wet ingredients in a separate medium sized bowl; evaporated milk, water, vanilla extract, oil, and eggs.
- In the dry ingredient bowl, form a well in the middle. Pour a little of wet ingredients into the well. Gently fold the ingredients to combine until all of the wet ingredients are used. The dough will become like sticky Play-Doh.
- Heat a pot or wok with enough oil to deep fry the andagi at 330°F. Have a small bowl of water with some oil to dip on the side.
- To form the andagis, dip one hand into the bowl of water. Grab a handful of the dough, squeeze int in your palm to form a ping pong from between the thumb and index finger. Cut it off by closing the thumb and index finger together. Or you can use your opposite finger to cut it off and drop into the oil.
- If you aren't comfortable using your hands to make the andagi, use a small cookie scooper to drop the andagi into the oil.
- Let it fry for about 8 minutes or until it is golden brown and cooked in the inside. Check if the inside of the andagi has been cooked by skewering it and it comes out clean. Set the cooked andagis on a wire rack or plate lined with paper towels.
- Serve it hot and enjoy! Andagis will last for a few days before going stale.
ANDAGI (OKINAWAN DOUGHNUTS)
Andagi are round, golf ball sized sweet doughnuts, similar to cake doughnuts in taste and texture. This is a simple version of the traditional andagi, with a hint of orange. From an old Hawaiian Electric Company cookbook.
Provided by Chilicat
Categories Quick Breads
Time 1h10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 10
Steps:
- In a large mixing bowl, sift flour with baking mix, sugar, baking powder and salt. Add eggs, orange rind, juice and milk; stir until dry ingredients are moistened and dough is smooth.
- Heat oil to 375°F.
- Drop dough by teaspoonfuls into hot oil; fry until golden brown. Drain on paper towels.
Nutrition Facts : Calories 77.5, Fat 1.1, SaturatedFat 0.3, Cholesterol 12.5, Sodium 144, Carbohydrate 15, Fiber 0.4, Sugar 4.9, Protein 1.9
ANDAGI (OKINAWAN DOUGHNUTS)
It's some what like a heavy cake doughnut . It is on the heavy side and not light and fluffy like a traditional glazed or sugar doughnut. Andagi is made annually at the Okinawan Festival in Kapiolani Park in Honolulu, Hawaii. They squeeze the dough out of their fists into perfect balls but I use an ice-cream scoop (small) to make the balls.
Provided by MasakoHI
Categories Dessert
Time 1h
Yield 40-50 serving(s)
Number Of Ingredients 8
Steps:
- Sift dry ingredients together (flour, baking powder, and salt).
- Mix dry ingredients with sugar.
- Beat eggs and mix with milk and vanilla.
- Add egg mixture to dry ingredients and mix well.
- Heat oil in deep pan to 350 degrees.
- Use small ice-cream scoop and drop batter into hot oil. The temperature of the oil is hard to explain because any good cook will know that if it's too hot, your andagi will be burnt on the outside and undercooked inside. If the oil is not hot enough, the andagi wil be cooked but oily. The andagi should be golden to light brown when done, about 6 - 8 minutes.
Nutrition Facts : Calories 283.9, Fat 22.6, SaturatedFat 3.1, Cholesterol 22, Sodium 75.6, Carbohydrate 18.7, Fiber 0.3, Sugar 8.8, Protein 2.1
SATA ANDAGI (OKINAWAN DOUGHNUTS)
These are found basically everywhere on Okinawa, very thick and hearty little doughnut balls! Got this off a local okinawan recipe site.
Provided by Jessica K
Categories Breads
Time 40m
Yield 3 dozen, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- In a deep fryer or deep skillet, heat oil to 350 F or until hot.
- In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
- Add to egg mixture; stir until dry ingredients are moistened and dough is smooth.
- Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
- Drain on paper towel lined plates and serve hot, but they are also good cooled down, you can buy them either way there on Okinawa!
Nutrition Facts : Calories 317.7, Fat 2.6, SaturatedFat 0.9, Cholesterol 72.6, Sodium 397.8, Carbohydrate 67, Fiber 1.1, Sugar 33.6, Protein 6.9
(SATA) ANDAGI ( OKINAWAN DOUGHNUTS)
Okinawan doughnuts are easy to make since they don't have any yeast and all the ingredients are easy to find. The dough is dense but sweet and best eaten hot!
Provided by Amy in Hawaii
Categories Breads
Time 23m
Yield 30 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large wok or deep fryer to 350 degrees.
- In a large bowl combine the flour,sugar, baking powder, and salt.
- In a separate bowl beat eggs, add in milk and vanilla and mix well.
- Slowly, stir egg mixture into flour mixture until well blended.
- Drop by tablespoonfuls into hot oil, a few at a time, making sure the temperature of the oil does not drop.
- Fry, until golden brown on all sides.
- Remove from oil and allow to drain on a rack. (I use a cookie cooling rack on a pan lined with paper towels).
Nutrition Facts : Calories 97.4, Fat 0.9, SaturatedFat 0.4, Cholesterol 22.3, Sodium 86.3, Carbohydrate 20.1, Fiber 0.3, Sugar 10.1, Protein 2.2
Tips:
- Use a potato ricer to get the smoothest and lightest andagi.
- Don't overmix the batter. Overmixing will make the andagi tough.
- Fry the andagi in hot oil. This will help them to cook evenly and prevent them from becoming greasy.
- Don't overcrowd the pan when frying the andagi. This will cause them to stick together and cook unevenly.
- Serve the andagi warm or at room temperature. They are best enjoyed fresh out of the fryer.
Conclusion:
Andagi are a delicious and easy-to-make treat that is perfect for any occasion. They are a popular snack in Okinawa, Japan, and are also enjoyed in Hawaii and other parts of the world. With their light and fluffy texture and sweet and slightly savory flavor, andagi are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give andagi a try!
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