Sata Andagi is a simple yet beloved cake doughnut that originated in Okinawa, the southernmost islands of Japan. With a dense, slightly dry texture and a subtle sweetness, it offers a nostalgic, homey flavor that keeps you coming back for more. While Sata Andagi is already familiar to many across Japan, it still feels like an up-and-coming treat from the southern isles. This traditional and delicious Okinawan sweet just might be the next it dessert in the near future.
What’s Sata Andagi and how it’s made?
Sata Andagi may sound unfamiliar to many Japanese people—and that’s because the name comes from the Okinawan language. Sata means sugar, anda means oil, and agi means something that is fried. These small, ball-shaped doughnuts are deep-fried to a beautiful golden brown, with charming cracks on the surface—much like a pound cake. Unlike regular doughnuts, Sata Andagi is not coated in sugar on the outside.
In Okinawa, Sata Andagi is a beloved everyday treat. You’ll find it everywhere, from small shops along bustling city streets to local supermarkets. More than just a snack, it holds cultural significance: Sata Andagi is cherished as a food that brings good luck and is often served during celebratory occasions like weddings.
Tips and substitutions for Sata Andagi
- Sugar Choices – We use granulated sugar in the recipe, but feel free to substitute brown sugar if you prefer a deeper, more wholesome flavor. Just keep in mind that brown sugar will darken the dough more quickly, so make sure to cook the centers thoroughly.
- Adding Aroma – While the simple, nostalgic taste is part of Sata Andagi’s charm, there’s no harm in adding a few drops of vanilla extract—or your favorite flavoring—for a subtle twist.
- Watch the Temperature – Be careful not to overheat the oil. Because the dough contains sugar, it can brown quickly on the outside while remaining undercooked inside. Aim for medium-low heat and fry slowly turning constantly for that perfect golden finish.
More recipes like Sata Andagi
Sata Andagi
Prep Time 5 minutes
Cook Time 8 minutes
Resting Time 30 minutes
Total Time 43 minutes
Okinawan deep-fried cake, similar to a doughnut
Instructions
Sift together the flour, baking powder, and salt. In a separate bowl, whisk the sugar and egg until well combined, then add the oil and mix thoroughly. Add the flour mixture to the egg mixture and mix with a spatula until a dough forms. Cover and refrigerate the dough for 30 minutes.
Divide the dough into 12 portions and roll each into a ball. If the dough is sticky, lightly oil your hands. Heat the oil over medium-low heat for deep-frying, and fry the dough balls, turning occasionally, until they are evenly golden brown.
Course: Dessert
Cuisine: Japanese
Keyword: doughnut, Okinawa
English (US) · 