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Andagi (Okinawa Doughnut): Submitted by: Elaine Fukui | Date Added: 17 Feb 2018
Listed in: Desserts / Others

Shared by Aunty Doris

Canola oil only

2 cups sugar
3 eggs
3/4 cup water
3/4 cup Mochiko
3 cups flour
1 tsp salt
5 tsp baking powder

Recommended Instructions

Mix sugar with eggs.
Add water and Mochiko
Add flour, salt and baking powder
Mix all together and deep fry

To test if oil is ready, dip chopstick in dough then dip it in the oil.
For scooping, use #40 ice cream scooper. Dip it in hot oil first before each scoop.
If dough is too thick, add water; too thin, add flour.
Use small wok better, less oil.
After frying first ball; test with toothpick.
If dough its runny, will have more tails (or if using spoon)
Dough consistency should be liked poi mixed with water.

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