Sata Andagi (Okinawan Sweet Deep-fried Flour Balls)

Indulge in the traditional Okinawan deep-fried sweet known as Sata Andagi, which offers a delicate sweetness, crispy on the outside, and fluffy on the inside. You're sure to be captivated by its flavor and texture.

Jump to:

• What is Sata Andagi?
• What is the difference from donuts?
• Various flavors
• Ingredients
• Step-by-step instructions
• Tips on how to make
• Recipe Card

What is Sata Andagi?

Sata Andagi is a round sweet made by mixing wheat flour with sugar, eggs, and baking powder, and then deep-frying the mixture in oil. It's the most popular sweet in Okinawa, which is located at the southwestern tip of Japan, and is commonly enjoyed as an everyday sweet.

In the Okinawan dialect, Sata means sugar, Anda stands for oil, and agi refers to deep-fry. When deep-fried, its shape resembles a smiling face or blooming flowers, making it a symbol of good luck and is often served at celebratory occasions like weddings.

Since it's deep-fried with very little moisture apart from eggs, it has a satisfying texture and a good shelf life. However, its deliciousness and ease of consumption may lead you to enjoy it quickly without even realizing it.

What is the difference from donuts?

Sata andagi is sometimes referred to as "Okinawan doughnuts" because its ingredients and preparation are similar to those of donuts. The difference between the two lies in the fact that sata andagi, unlike donuts, does not include liquids such as water or milk in its recipe; instead, it uses eggs. As a result, sata andagi is known for its denser texture and unique flavor, making it enjoyable.

Various flavors

Here, I'm introducing the most common type of sata andagi recipe using white sugar. However, you can create various flavors by adding the following ingredients:

• Brown sugar (use it instead of white sugar)
• Matcha powder
• Beni-imo (Okinawan purple sweet potato)
• Kabocha squash
• Carrots
• Mulukhiyah (denje'c'jute)
• Mugwort

When adding vegetables, mash one type in the same amount as flour until it becomes smooth using a spatula, sieve, or a blender before incorporating it. Adding these vegetables essentially won't alter the other ingredients in the recipe. If you like the taste of basic sata andagi, be sure to give it a try.

Ingredients

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Step-by-step instructions

🕒 Total 25 mins

Step 1
Crack the eggs into a bowl and beat them with sugar and oil.

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Step 2
Sift the flour and baking powder into the bowl, and mix them with a spatula until no powder is visible.

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Step 3
Lightly coat your hands with a small amount of oil (not included in the recipe) to prevent the dough from sticking to them, and then roll the dough into 1.2 inches (3cm) diameter balls.

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Step 4
Pour oil into a pot and heat it to a temperature of 300-320°F (150-160°C). Then, place the dough rounds into the oil and deep-fry them for about 5-6 minutes until they crack and turn golden brown.

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Step 5
Remove them from the pot and drain excess oil on a wire rack or on paper towels.

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To Store

You can store it at room temperature for up to 2 weeks.

Tips on how to make

• Baking powder and sugar must be added. Without them, the dough may burst during deep-frying.
• Deep-fry the dough slowly at 300-320°F (150-160°C). Any higher temperature will cause the outside of the dough to burn while leaving the inside uncooked.

Recipe Card