round donuts on a napkin with chopsticks on a light blue surface

You’re probably wondering…

1. How do you pronounce this word?
2.  And what is it?

Well first, it’s pronounced Ahn-da-geeh. Second, it is an Okinawan doughnut. Traditionally made with cake flour, sugar, and eggs. Hawai’i style adds milk and vanilla extract, making it a little sweeter and less dense. Andagi has a similar texture to a cake doughnut. If you aren’t the biggest fan of cake doughnuts don’t let that deter you from this recipe cause neither am I. Yet I love these, and crave them from time to time.


When the dough is fried it forms a crispy outside shell and cake inside. That’s why Andagi is best when it’s hot and fresh right out of the frying oil. *Give it a little time to cool off though, so you don’t burn your mouth! You can always reheat them in a toaster oven, or your handy covid purchased air fryer?. It ain’t the same though, trust ya girl. Fresh out the fry, is best.

In Hawai’i, Andagi was sold at large gatherings like craft fairs or where I used to always get them, Obon dances. Growing up in a small town there wasn’t much to do at night on the weekends. There were usually three options, go to the local high school sporting event, go to someone’s house, or stay home. During the summer months though, there were Obon dances. Every weekend my friends and I would travel to a different part of town for the weekend dance. My favorite part, of course, was the little old ladies selling fresh hot out of the oil Andagi in brown paper bags. I’d get a dozen, sit on the side, and munch away. Enjoying the crispy little golden nuggets while watching the dancing and enjoying the warm summer night. Ah, the simpler times in life.

Making them is not quite as satisfying as having them made for you, but my momma always said beggars can’t be choosers. So I’ll be over here making my Andagi and being slightly sad about it until I take my first bite.

andagi donut ingredients from overhead

Hawai'i Style Andagi

  • Servings: 1 1/2 dozen
  • Difficulty: medium
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You can double the recipe (except for the eggs, just add one more) for a larger batch. The size of your balls will ultimately determine your quantity.


  • 2 Eggs slightly beaten
  • 1/2 cup evaporated milk
  • 1 1/2 cup flour
  • 1 tsp salt
  • 1 3/4 tsp baking powder
  • 1/2 cup sugar
  • Oil for frying


  1. Beat eggs and milk together.

  2. Sift flour, salt, baking powder and sugar together. Gently fold into egg and milk mixture. Once combined let rest for 10- 15 minutes.

  3. Heat up your oil. Have enough oil so your doughnuts will not touch the bottom of the pot.

  4. Plop your dough (see forming note below) into the oil and cook until golden brown. They turn on their own! Just keep and eye on them, sometimes they need some help.

Tips & Tricks:


    The trickiest part about making these are forming the balls to plop them into the hot oil. The traditional way is to grab the batter with your hand and squeeze the batter through your thumb and index finger. Forming a ball and pinching it off. That pinch gives the Andagi its classic “tail” look and my favorite part, crispy dough. If you’re not a hands-on person a release ice cream scoop will work just as well. 1/2 filled if it’s a regular sized ice cream scooper.

  • Have a bowl lined with paper towels ready for when your Andagi is done. Nothing worse then overcooking (possibly burning) your donuts cause you’re not ready to get them out.

I love sharing recipes of food from my childhood. It brings back such nostalgia and I get to share little blurbs about my life. Food is like music, it brings people together and feeds your soul. What are some of your favorite foods, or childhood recipes? Share it with us in the comment section below.

Happy snacking,