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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.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Japanese
Servings 36 donughts


  • 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.
Keyword deep fry, donuts, dough, doughnuts, festival, fried, oil, okinawan, sweet