[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Originally made with wheat flour, this time we used rice flour and fried them in small, easy-to-eat portions.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
FD Style's Frying Pan Compact
Rikucho Ogasawara's Frying Pan
Okuhara Glass's Kop