Hawaii Andagi (aka. Andagi) are deep fried doughnuts that originated from Okinawa and native to Southern China and are very popular at festivals. Andagi was often times fried in a large wok in front of the people who could smell the Andagi with variations being from crispy to soft, but in Hawaii a light crisp on the outside and softness is the preferred texture. It is common to also see Sata Andagi available for those who follow traditional recipes or smaller Hawaii Andagi for its bite sized convenience as it originally was in Okinawa.
The confectionary is from the Hawaii immigrants took Ryukyu Cuisine with them. It is known as the icon of Hawaii Okinawan Cuisine in Hawaii and is seen cooked on a stick with: Andadogs, Andaspam, Andahash, Anda-imo (beni-imo). Recipes that make it more like the confectionaries in Okinawa will have small Andagi that are bite sized with a egg like flavor in the dough. Meanwhile in Hawaii many of the sizes vary and are similar to a malasada with less egg flavor in the dough. Dough variations are made from: Hawaii Andagi (all purpose flour), Cake Andagi (ap flour/cake flour). Milk is a key ingredient in Hawaii Andagi for a more dairy like flavor with milks being used are: 2% Milk, Evaporated Milk, Condensed Milk often times paired with Vanilla. Mixed flavors of dough seen are: orange pumpkin, gingerbread, coffee mocha, and taro poi. Coating is the traditional sugars which are used can vary from: white sugar, cane sugar, cinnamon sugar, and added seasonings like pumpkin spice.
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