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Sata andagi (サーターアンダーギー, sātā andāgī) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malassada, or the Dutch oliebollen), native to Southern China, there named sa-yung (Chinese: 沙翁; pinyin: shāwēng; Jyutping: sa¹ jung¹; Cantonese Yale: sā yūng), then spread to Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi and Palau where they are known as tama. Sata andagi is made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and deep fried.[1][2][3]
 A finished batch of sata andagi | |
| Type | Fried dough |
|---|---|
| Place of origin | China |
| Region or state | South China, Okinawa |
| Main ingredients | Flour, sugar and eggs |
In its Okinawan name, Saataa means "sugar", while andaagii means "deep fried" ("oil" (anda) + "fried" (agii)) in Okinawan (satō and abura-age in Japanese.) It is also known as saataa andagii and saataa anragii.
Sata andagi are a part of Okinawan cuisine. Like most confectionery from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese techniques.[4] They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.
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A batch of sata andagi being deep fried -
A plate of sa-yung in Hong Kong
See also
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References
edit- ^ "A Baker's Dozen Amazing Global Doughnuts". pastemagazine.com. 2017-02-27. Retrieved 2021-06-15.
- ^ Joe, Melinda (November 30, 2017). "Okinawan cuisine: The Japanese food you don't know". CNN. Retrieved 2021-06-15.
- ^ Ouyang, Yingji; 歐陽應霽. (2007). Xianggang wei dao. 2, Bu tuo si wa de nai cha = Hong Kong wei dao. Xianggang: Wan li ji gou, Yin shi tian di chu ban she. ISBN 978-962-14-3512-5. OCLC 130692981.
- ^ "Confectionery Recipes". wonder-okinawa.jp. Archived from the original on 17 July 2009. Retrieved 5 June 2024.
External links
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