Sata andagi (サーターアンダーギー, sātā andāgī) are sweet deep fried buns of dough similar to doughnuts (or the Portuguese malassada, or the Dutch oliebollen), native to Southern China, there named sa-yung (Chinese: 沙翁; pinyin: shāwēng; Jyutping: sa¹ jung¹; Cantonese Yale: sā yūng), then spread to Okinawa.

They are also popular in Hawaii, sometimes known there simply as andagi and Palau where they are known as tama.

Sata andagi is made by mixing flour, sugar and eggs.

[1][2][3] In its Okinawan name, Saataa means "sugar", while andaagii means "deep fried" ("oil" (anda) + "fried" (agii)) in Okinawan (satō and abura-age in Japanese.)

[4] They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.