KIMO KAUHANE-KUALOA RANCH CHOCOLATE CHIP ANDAGI WITH A MAMAKI TEA GLAZE
Chef Kimo Kauhane from the Kualoa Ranch joins us in the Cooking Hawaiian Style kitchen. Kualoa Ranch is one of the most beautiful places in the world and I think a lot of locals haven’t experienced its beauty yet. Chef Kimo shares some of the land offerings in his dishes from the ranch. Its not just a place for filmmaking, or ATV riding but also a Garden of Eden.
We love shooting our show here because the views are breath taking but we at Cooking Hawaiian Style are also very proud how the Morgan family has used the land to provide for the community with grass fed beef, oysters, ulu, taro, and all kinds of tropical fruit. Visit the country store and also chef Kimo’s kitchen for some ono food!
4 cup Flour
2 cup Sugar
3½ Tbsp Baking Powder
¼ tsp Salt
¾ tsp Vanilla
¾ cup Milk
2 cup- powdered sugar
3½ Tbl-brewed mamaki tea
Oil for frying
Method for andagi:
In a large bowl, sift together the flour, sugar, baking powder, and salt. In a separate bowl whisk together the eggs, vanilla, and milk. Add the wet ingredients to the dry ingredients and combine until the dough is smooth. Use a small scooper or spoon and carefully drop dough into the 350 degree oil.
Fry until golden brown and the andagi starts to float to the surface.
Drain hot andagi on a paper towel.
Method for glaze:
Dehydrate the tea, then brew the mamaki tea for 2 hours, then let it steep
In about 3.5 Tbsp of tea add 2 cups of powdered sugar and wisk together
Transfer andagi to a platter and drizzle the mamaki glaze over the top, serve and eat.