These dense, cakey fried doughnut balls are a great way to showcase the complex, molasses flavours of Okinawa’s famed black sugar. They are ideal with a morning cup of coffee. Traditionally, these would be made with sata andagi dough mix, but we’ve used pancake mix for our doughnuts.

Makes
30

Preparation

15min

Cooking

15min

Skill level

Easy
By
Average: 3.3 (17 votes)
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Ingredients

  • 500 g (3 ⅓ cup) plain flour
  • 250 g pancake mix
  • 15 g baking powder
  • 5 eggs
  • 320 g (1 ½ cup) Okinawan black sugar (see Note) or dark brown sugar, plus extra, to dust
  • 1 tbsp caster sugar
  • 1 tbsp white vinegar
  • 2 tbsp vegetable oil, plus extra, to deep-fry
  • 2 tbsp milk

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Sift flour, pancake mix and baking powder together 3 times into a large bowl. In a separate bowl, beat eggs, sugars and vinegar together, then stir egg mixture into flour mixture. Stir in oil and then as much of the milk as necessary; the mixture should be soft but resistant like an ‘earlobe’. Cover the bowl with plastic wrap and set aside for at least 30 minutes to rest.

Fill a wok or saucepan half-full with vegetable oil and heat over medium heat to 150°C. Using slightly damp hands, roll dough into 30 x 3 cm-diameter balls. Working in 3 batches, carefully place the balls into the hot oil. Fry for 6 minutes, using chopsticks to roll the balls around in the oil to cook evenly, or until golden brown and cooked through. Drain well and serve warm or at room temperature dusted with the extra sugar.

 

Note

• Okinawan black sugar is available from select Asian food shops. 

 

Photography Chris Chen

 

As seen in Feast magazine, November 2013, Issue 26.