Learn how to make homemade Andagi (Okinawan Donuts) from your home. Mahalo to our special guests- Cari & Gail of Mililani Hongwanji.
Obon is a time to remember our loved ones who passed away before us and a time to reflect on our lives especially now during this COVID 19 pandemic. In our Jodo Shinshu Buddhist tradition, Obon is called Kangi-e which means Gathering of Joy in the Light of Compassion of Amida Buddha. Bon Odori is the way of expressing our appreciation and joy of life in the Buddha's compassion through music and dance.
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Andagi Recipe:
4 eggs
1 1/2 C. sugar
1 tsp. vanilla
2 oz sour cream
3 C. flour
4 tsp. baking powder
3/4 tsp. salt
Mix the wet ingredients together and then mix the dry ingredients together. Mis the dry ingredients in the wet ingredients. Mix in one direction. Grandma's words "If it's too soft, put more flour. If the oil too hot, it's going to come black. The dough has to be sticky." Put the stove on medium and wait for the oil to get hot. Oil should reach a temperature of 350 degrees. When the dough pops up, the oil is ready. Add batter to the palm of your hand. Flatten and add 3-4 chocolate chips. Close batter and slide batter between your index and thumb. Squeeze your and into fist and rotate your hand counter clockwise. Drop batter into the oil. Cook until golden brown.
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