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Sata andagi

A finished batch of sata andagi
Type	Fried dough
Place of origin	China
Region/state	South China, Okinawa
Main ingredients	Flour, sugar and eggs
Media: Sata andagi

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 the Japanese prefecture of Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi. Sata andagi is: made by mixing flour, sugar and eggs. The ingredients are mixed into a ball and "deep fried."

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. They are typically prepared so that the "outside is crispy and browned while the inside is light and cake-like."

• 
  A batch of sata andagi being deep fried
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  A plate of sa-yung in Hong Kong

See also※

• List of doughnut varieties
• List of fried dough varieties
• Food portal

References※

External links※

• A simple sata andagi recipe