How to Make Okinawan Dangos: 7 Steps

When one hears the phrase, "Okinawan Dango", it is easy to be overtaken by nostalgia for the Japanese Obon festivals. Also referred to as "sata andagi", this Japanese deep fried doughnut is different from the the American doughnut, as there is no glaze or sugar on top. While the crust is crisp, the inside is cake-like in texture and it is enjoyed hot, at the moment it's made. Here is how to make Okinawan Dangos.
Makes 36 dangos
INGREDIENTS

3

cups (

3

75 g) all purpose flour (plain flour)

1

tablespoon baking powder

1

cup (200 g) sugar

1

/2 teaspoon salt

5

eggs

1

/4 cup (60 ml) milk

1

teaspoon vanilla extract (essence)
Canola or vegetable oil, for deep frying
STEPS

1

COMBINE THE FLOUR, BAKING POWDER, SALT, AND SUGAR IN A LARGE MIXING BOWL.

2

MIX THE EGGS, VANILLA, AND MILK IN A MEDIUM MIXING BOWL.

3

SLOWLY INCORPORATE THE DRY WITH THE WET INGREDIENTS. The dough will form into a semi-sticky mixture, so be sure to avoid over-beating it.

4

USE A WOK AS A DEEP FRYER WITH CANOLA OR VEGETABLE OIL. Be sure to add enough oil to cover the doughnuts, but leave at least two inches (5cm) from the top.

5

USE AN ICE CREAM OR COOKIE DOUGH SCOOP TO CREATE SMALL ROUND BALLS. Drop them in the hot oil.

6

FRY THE BALLS UNTIL GOLDEN BROWN. Drain any excess oil on paper towels.

7

FINISHED.
THINGS YOU\'LL NEED
Large mixing bowl
Medium mixing bowl
Ice cream or cookie dough scoop