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[Sata Andagi Made with Rice Flour]

Sata andagi, popular for its crispy outside and moist inside, is a classic Okinawan deep-fried pastry.

In the Shuri dialect, sata andagi, which means "fried in oil," comes in two varieties: white, made with white sugar, and black, made with brown sugar. When fried slowly in low-temperature oil, the cracks on the surface look like a blooming flower or an open-mouthed smile, which is why it has been eaten on festive occasions as a good-luck snack.

Originally made with wheat flour, this time we used rice flour and fried them in small, easy-to-eat portions. Using rice flour makes it even crispier. For a small amount of sata andagi, we recommend frying it in FD Style's Frying Pan Compact or Rikucho Ogasawara's Frying Pan. And please enjoy Okinawa together with your favorite beverage in a recycled glass cup while imagining the colors of the ocean.

Otera Kohachiro Shoten's Kanamari M
https://www.shokunin.com/en/otera/kanamari.html
FD Style's Frying Pan Compact
https://www.shokunin.com/en/fdstyle/fryingpan.html
Rikucho Ogasawara's Frying Pan
https://www.shokunin.com/en/rikucho/fryingpan.html
Okuhara Glass's Kop
https://www.shokunin.com/en/okuhara/kop.html

Reference
https://ja.wikipedia.org/wiki/%E3%82%B5%E3%83%BC%E3%82%BF%E3%83%BC%E3%82%A2%E3%83%B3%E3%83%80%E3%83%BC%E3%82%AE%E3%83%BC
https://cookpad.com/recipe/2252642 (Recipe)