Descrizione
A pumpkin version of Okinawa's signature sweet. This mix uses kabocha — Japanese pumpkin — to make sata andagi, the deep-fried doughnut balls that split open at the top as they cook. The split is called kaikoushou, "the laughing mouth", because the pastry looks like it is grinning. The kabocha gives them a warm golden colour and a gentle, naturally sweet flavour.
Just add eggs and vegetable oil. The same batter also makes pancakes, muffins and cookies, so a bag is useful to keep in the cupboard.
How to use
- Beat eggs with oil, add the mix and combine into a soft dough.
- Roll into small balls with oiled hands.
- Deep-fry at a low-to-moderate temperature until cooked through and split open.
Product details
- Net weight: 500 g
- Brand: Kubagasaya
- Made in Japan
- Best before: 240 days from production (unopened)
- Nutrition per 100 g: 379 kcal, protein 5.9 g, fat 2.7 g, carbohydrate 82.8 g, salt equivalent 0.3 g
- You will also need: eggs and vegetable oil
Ingredients
Wheat flour (produced in Japan), sugar, pumpkin powder, powdered fat and oil (vegetable oil and fat, corn syrup), salt / baking powder, sodium caseinate (from milk), emulsifier (from soy), antioxidant (tocopherol). No artificial colouring.
Allergen information
Contains wheat, milk and soy.
Storage
Store away from high temperature, humidity and direct sunlight.