How to Make Okinawan Andagi

Traditional Okinawan sweet deep fried doughnuts. Crunchy on the outside with a soft and fluffy texture inside.


Andagis are one of my favorite kinds of treats I like to eat during the Okinawan festivals held in Hawaii. It is fun to walk around the booths while snacking on packaged andagis and enjoying the drum performance, music, and watching the obon dance. Not only are andagis eaten at the Okinawan festivals, but small local shops would also sell them.

The Andagi

The andagi is a small ping pong sized doughnut. The small doughnuts have cracks around it looking like a smile or a flower that has bloomed from the “tail”. It is not so light and fluffy as a western doughnut, it is more dense and has a cake like texture inside.

The history of the andagi has roots tied all the way back to the Southern prefecture of China. It then made its way to northern Japan or Okinawa. Eventually the andagi treat made its way to Hawaii. Traditional andagi consists of three ingredients; cake flour, sugar, and eggs. But of course, in Hawaii there will be some minor changes to the recipe. A Hawaiian style andagi would also consist of milk and vanilla extract. It basically adds more sweetness and softer texture.

top down andagi

Fresh andagi

Fresh andagi is the best to eat. When it is fresh, the andagi is crunchy and warm on the inside. If the andagi has sit out for a couple of hours, it loses most of its freshness and is still a decent andagi. The andagi can be stored for a couple of days before it starts to lose its crunchiness and starts to taste “oily.” You can also freeze the andagi and it up in a toaster oven. Other than that, the best time to eat andagis are when it is fresh out of the fryer.

Inside andagi

Dough and forming

When creating the dough, be careful to not over mix the dough. You want to gently fold the dough. It is not a dough being made into bread. The dough will start to look like a sticky Play-Doh consistency. Another bonus is that the dough can also be used to make Andadogs! Similar to a corn dog. Skewer a hot dog and cover it in the dough. Fry it until it is golden brown and boom you have an Andadog.

andagi dough

Forming the andagi by hand is pretty simple. Wet your hands slightly to prevent the dough from sticking too much to your hands. Squeeze the dough to make the dough come out between the thumb and index finger. Drop it into the oil a flick of the wrist or cutting it off with the opposite finger. Sometimes when dropping the andagi into the oil, a little tail will follow. It is not a mistake! In fact a lot of people covet the tail end! It is the most crunchiest part of the andagi. When you look at the andagi fully, it looks like a flower has bloomed from the stem (tail). But, if you aren’t comfortable making the andagi by hand, you can always use a cookie dough scooper.

andagi drop

Okinawan Andagi

Okinawan doughnut version that has a sweet and fluffy texture in the inside with a crunchy skin on the outside.. Usually eaten during Hawaii's Okinawan festivals or sometimes sold at a mom-and-pop shop.
Print Recipe
Andagi thumbnail
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes


  • 4 cups flour
  • 2 cups sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup evaporated milk
  • 2/3 cup water
  • 1 tsp vanilla extract
  • 2 tbsp vegetable oil
  • 4 eggs
  • oil for deep frying


  • 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.


Servings: 36 donughts


  1. My dad and I tried this recipe but it sadly didn’t work out for us when frying. For some reason when we fried it the outsides cooked but the insides were still raw. He even tried cooking them longer till where some were burnt on the outsides yet still the insides were raw dough.

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