Add eggs and evaporated milk to butter and sugar mixture – mix well
Add dry ingredients and mix in one direction until barely moist
Heat oil to 350 degrees
Drop dough by hand – Okinawan style -- or with an ice cream scoop
Fry until golden brown and drain on paper towel
Makaa Shimabukuro
My grandmother, Makaa Shimabukuro, – or “Baban” – immigrated from Okinawa in the early 1900s and lived most of her life on the Kekaha Plantation – a section referred to as Mill Camp. Having skipped pre-school, I stayed with my grandparents while my parents worked and my older brothers were in school. Baban did not speak English, yet we managed to communicate and understand each other. I spent many afternoons watching her make andagi. There were no measuring cups or teaspoons – just years of experience. This recipe was later translated by my Aunty Kiyoko. The piping hot andagi was placed in a brown paper bag – just in time for my Dad to pick me up and go home with these delicious treats.
