Hawaii's Share Your Table

Andagi

Yields dozen

Sweets

Okinawan donuts, Hawaii-style

• Mix dry ingredients together. Make a well. Combine the evaporated milk, oil, vanilla and enough water to make 1 cup. Add the eggs. Pour into the well and fold using your hands until mixture is barely moist.
• Heat oil to 350 degrees F. Drop dough by hand Okinawan style*, with a tablespoon or #24 ice cream scoop. Fry until golden brown, testing to see if the andagi is done by piercing a skewer through it. If the skewer comes out clean, as in a cake test, the andagi is done. Remove and place on absorbent paper towel.

Notes

Variations: Add ½ cup chopped walnuts, macadamia nuts, sesame seeds, or cooked cubed Okinawan sweet potato.

*How to Drop Andagi Dough Okinawan Style: Wet hands in water with a few drops of oil added. Scoop dough in palm of hand, then close your hand. Turn your palm downward about 1 to 2 inches above the oil. Squeeze the dough about the size of a golf ball through the opening of your thumb and index finger. Cut off the dough by moving your thumb over your index finger. You can also cut off the dough using your other index finger or a wet chopstick.

Recipe courtesy of Hui O Laulima, from the book Chimugukuru, Okinawan Mixed Plate II, available at the Hawaii Okinawa Center gift shop or at the Okinawan Festival on Sept. 5 & 6.