Arrangements of classic Okinawan sweets
Ingredients (for 2 people)
| cake flour | 200g |
| Powdered brown sugar | 100g |
| baking powder | 5g |
| Medium egg | 1 piece (2 pieces if no long pieces) |
| rice bran oil | 15ml |
| Grated Nagaimo | 50g |
How to make it
1. Sift together the flour and baking powder.
②Wash the yam thoroughly and grate it with the skin on.
③Put the eggs and brown sugar in a bowl and mix well with a whisk.
④ Add the grated yam and rice oil and mix well again.
⑤Add the flour and mix lightly with a rubber spatula.
Roll into balls 3-4cm in size and fry in oil at 150-160°C.
⑥ Once they float, flip them over and fry for about 5 minutes until golden brown.
⑦ Serve in a bowl and it's done.
Key points of Nagaimo Sata Andagi
Do not overheat the oil, but fry at a low temperature until crispy.
Please adjust the amount of brown sugar to your liking. The crunchy and fluffy texture is very popular among our staff.
This is a must-try dish at home!
