Recipes Using Sata Andagi Mix: Okinawan Donuts

Sata Andagi Donuts (Makes About 17 Donuts)

Buy Sata Andagi Mix here⇒

You can't celebrate an Okinawan festival without sata andagi donuts! (Well, you can, but it won't be as much fun...) Make sata andagi at home whenever you want and never worry again about not getting your hands on some of these delicious, Okinawan-style deep-fried donuts.

Materials

  • Bowl
  • Whisk
  • Paddle Spoon or Rice Paddle
  • Measuring Spoon
  • Pot

Ingredients

Sata Andagi Mix 500g
Eggs 3 Medium-sized Eggs (150g)
Vegetable Oil (Neutral) 2 Tablespoons
Deep Frying Oil Adjust as needed
※Tasty Point!: Let the dough rest for about 30 minutes to make even tastier sata andagi.
   

Cooking Instructions

1. Crack the egg in a bowl and mix very well with a whisk
2. Add the sata andagi mix and mix with a spoon or rice paddle until you cannot see any more dry flour and then lightly mix in the vegetable oil.
3. Once the vegetable oil has blended well into the dough mix, form ping pong sized balls (about 40g) and drop them into the heated deep fry oil (140℃-150℃). Tip!: Use flour or oil on your hands when forming the dough balls to keep from sticking. 
4.  Once the balls float to the top, roll them around with long chopsticks or a ladle (be careful of the hot oil) and cook them for about 8-10 more minutes and until they become a dark golden brown color (cooking times vary depending on the size of the ball of dough). Check if they are cooked completely by inserting a toothpick into the middle. If no raw dough sticks to the toothpick, they are cooked.


I love eating sata andagi as-is but sometimes like to add frosting or cover them in Okinawa's kokuto brown sugar!

Feel free to share your freshly made sata andagi or any changes you made to the recipe with us! We would love to post them on Facebook or Instagram and share them with others.

 

Fluffy Sweet Pancakes 

Easily make some pancakes with this mix if you aren't up to using a big pot of deep fry oil tonight! Add Okinawa's kokuto brown sugar or some shikuwasa juice to really make them 'Okinawan style'. (I make no promises on the taste if you actually add shikuwasa juice...)

Materials

  • Bowl
  • Whisk
  • Ladle
  • Measuring Spoon
  • Frying pan
  • Sieve

Ingredients

Sata Andagi Mix 145g
Egg 1 Medium-sized egg (50g)
Baking Powder 1 Teaspoon (3g)
Milk 60mL
Unsalted Butter (Melted) 30g
Vanilla Extract Adjust as needed
Jam or Whipped Cream Adjust as needed
   

Cooking Instructions

1. Mix the sata andagi mix and baking powder together well with a sieve. If you do not have a sieve, mix the powders together in a bag.
2. Break the eggs in a bowl, mix well with a whisk, and then add milk (or milk substitute) and vanilla extract.
3. Add the powders into the wet ingredients and mix until there are no more lumps.
4. Add the melted butter and mix well.
5. Put the fry pan over medium heat and then quickly cool down the pan by wiping it with a wet cloth.
6. Lightly pour a small amount of oil on the pan and then pour the pancake mix (about one pancake, or 60g).
7. Cook the pancake on low heat for about 2 minutes, flip it over and continue cooking for another 2 minutes. The time needed to cook the pancake depends on the size.

*Please be careful if you cook the pancakes on high heat as they are more likely to burn. 

*If you are using a hot plate, we recommend putting it at 160℃ (320℉).


Enjoy with jam, whipped cream, or good ol' classic maple syrup!

Feel free to share your freshly made pancakes or any changes you made to the recipe with us! We would love to post them on Facebook or Instagram and share them with others.

 

Microwave Steamed Cupcakes, No Oven Needed  (Makes About 6 Cakes)

Having an oven in the home is not common in Japan. Due to limited space in a Japanese home (it is a pretty small country compared to its population, ya know!) there isn't much space for an oven. This means it is hard to make baked goods like cookies and cakes. But who needs an oven when you can make cupcakes in minutes with a microwave (I have no patience when I crave cupcakes)!

Materials

  • Bowl
  • Whisk
  • Measuring Cup
  • Measuring Spoon
  • Microwavable Muffin/Cupcake Cups
  • Wet Cloth/Saran Wrap
  • Sieve

Ingredients

Sata Andagi Mix 145g
Egg 2 Medium-sized eggs (100g)
Baking Powder 1 Teaspoon (3g)
Milk (Milk Substitute) 4 Tablespoons
Sugar 3 Tablespoons
Unsalted Butter 40g
Syrup/Icing/Sprinkles As Needed

Cooking Instructions

1. Mix the sata andagi mix and baking powder together well with a sieve. If you do not have a sieve, mix the powders together in a bag.
2. Break the eggs in a bowl, mix well with a whisk, and then add milk (or milk substitute) and sugar.
3. Add the powders ① into the wet ingredients  and mix until there are no more lumps.
4. Add the melted butter and mix well.
5. Pour the batter into 6 muffin/cupcake cups (microwavable cups only) and lightly tap the cups on the surface so the batter falls from the sides and any air pockets are released.
6. Cover the cups with a wet cloth or saran wrap and microwave at 500W for 5~6 minutes.


*This is a recipe for cups estimated to be about 6cm round, 4.5cm deep.

*Feel free to add cocoa powder or another powder flavoring to step 1.


Once they are done, pour some sprinkles or syrup on top and enjoy them while they are still warm! If you choose to spread icing on top, wait until the cakes have cooled down so the icing does not melt.

Feel free to share your freshly made cakes or any changes you made to the recipe with us! We would love to post them on Facebook or Instagram and share them with others.

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