This video shows how to make gluten-free sata andagi (Okinawan doughnuts) using rice flour. Mix eggs, brown sugar, oil, rice flour, and baking powder to make the dough. Knead it by hand, shape it into a log, then divide it into 7 equal portions and roll them into balls. Deep-fry them in 160°C oil for about 4 minutes to create sata andagi that are crispy on the outside and moist on the inside, with a rich brown sugar flavor. They are easy to make, making them perfect as a snack for your home café.