Sata Andagi (サーターアンダギー) is a typical fried sweet from Okinawa similar to a doughnut, where it is also known as saataa andagii and saataa anragii.
They are also very similar to the Portuguese malassada and the Dutch oliebollen.
The name comes from the Okinawan dialect: “sata” means sugar, “anda” means oil, and “agi” means to fry.
Its origin dates back to the Ryukyu Kingdom period, with influences from Chinese pastry, particularly the sweet “Kaikoushou” (開口笑), known for its characteristic opening during frying.
Sata Andagi is made by mixing flour, sugar, and eggs until forming a ball and then fried, so that the outside is crispy and golden while the inside is light and cake-like.
We tasted it during our trip to Okinawa in March 2025 (see photo on the beach of the Bel Paraiso Resort), along with many other typical sweets of the prefecture:
- Difficulty: Easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 15 Pieces
- Cooking methods: Frying
- Cuisine: Japanese
- Seasonality: All seasons
Ingredients
- 1 1/4 cups flour
- 2.8 oz kokuto (Okinawan dark sugar – or raw cane sugar)
- 1 egg
- 1/2 teaspoon baking powder (or baking soda)
- as needed vegetable oil
Tools
- 1 Thermometer kitchen
Steps
In a bowl, beat the egg and add the sugar, mixing until smooth.
Add the vegetable oil and mix well.
Sift the flour with the baking powder and gradually incorporate it into the liquid mixture, mixing until forming a soft dough.
With slightly oiled hands, form balls.
Heat the oil to about 320°F.
Note: The temperature of the oil is crucial: if too high, the outside cooks too quickly, preventing the characteristic cracks; if too low, the dough absorbs too much oil.
Fry the balls slowly (deep fry), turning them occasionally, until they become golden and cracks form on the surface.
Drain on paper towels and let cool slightly before serving.
