From My Kitchen To Yours - keeping our heritage alive!
Cart 0

Cape Malay Koesisters

authentic authentic cape malay cooking Cape Malay cape malay cooking cape malay koesisters Cape Town desiccated coconut Koesisters spicy doughnuts stick cinnamon Sugar syrup TRADITIONAL Traditional Cape Malay Food Traditional Food

Koesisters - Cape Malay Cooking & Other Delights - Salwaa Smith Traditional Sunday morning breakfast. Spicy version of doughnuts, this recipe makes 30 koesisters [caption id="attachment_29386" align="alignnone" width="300"]Cape Malay Koesisters Cape Malay Koesisters[/caption] Ingredients 500 grams cake flour (4 x 250ml) 1 teaspoon dry ginger powder 1 teaspoon cinnamon powder 1/2 teaspoon cardamom powder 2 teaspoons aniseed powder Rind of 1 naartjie / satsuma, dried and ground (optional) 1 packet instant yeast 1/2 cup sugar 1 cup boiling water 1 dessert spoon butter 1 medium egg milk as needed 750ml vegetable oil for frying Method: Using a measuring jug, melt butter and sugar in hot water. Stir in egg. Add enough milk to make 1/2 litre. Mix flour, spices and yeast into a mixing bowl. Add the liquid mixture to the dry ingredients and mix to a soft dough. Set dough aside, covered, to rise until double in size. Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface. Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side. Remove with a slotted spoon and drain on absorbent paper. Cool completely. Sugar syrup: 500ml water 250ml sugar Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre. Cook's tip: Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there's no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder. To make the coconut filling 1 cup sugar 1 cup desiccated coconut ¾ cup water 3 cardamom pods 1 piece stick cinnamon Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using. [caption id="attachment_29391" align="alignnone" width="300"]Little balls of dough before frying Little balls of dough before frying[/caption] Dip our fingers in a little oil, just to prevent the dough from sticking to your fingers. Divide dough into approx 30 small balls on a slightly oiled surface. [caption id="attachment_29392" align="alignnone" width="300"]Frying one side Frying one side[/caption] Allow the koesisters to rise until double in size. Meanwhile heat oil in large, deep saucepan. Once the oil is very hot turn your stove down to medium to high. Gently pull the balls of dough one by one into an oblong shape and gently lower it into the hot boil. Fry each side until browned, about 2 minutes on each side. [caption id="attachment_29394" align="alignnone" width="300"]Frying Frying[/caption]   [caption id="attachment_29395" align="alignnone" width="300"]Koesisters Koesisters draining on kitchen towel after frying[/caption] Remove with a slotted spoon and drain on absorbent paper. Cool completely. [caption id="attachment_29396" align="alignnone" width="300"]Sugared koesisters Sugared koesisters[/caption] Sugar syrup: 500ml water 250ml sugar Boil water and sugar until sugar is dissolved and syrup is slightly thickened and sticky. Add drops of water if syrup becomes too sticky. Add the cold koesisters into the syrup a few at a time. Cook for a minute or so turning all the time so the whole koesister is coated with sugar syrup, remove from the syrup onto a serving plate. Sprinkle with desiccated coconut or make a slit in the middle of the koesister taking care not too go right through. Drop a teaspoonful of glazed coconut in the centre. [caption id="attachment_29397" align="alignnone" width="300"]Koesisiters Koesisters covered with desiccated coconut[/caption]   Koesisters3 To make the coconut filling 1 cup sugar 1 cup desiccated coconut ¾ cup water 3 cardamom pods 1 piece stick cinnamon Boil all the ingredients together until all the water is evaporated and the coconut is glazed and sticky. About 10 minutes. Be careful not to burn as coconut burns very easily. The coconut mixture should be dry not watery. Remove cardamoms and stick cinnamon before using. Koesisters   [caption id="attachment_29424" align="alignnone" width="300"]Dried naartjie / Satsuma peels Dried naartjie / Satsuma peels[/caption] Wash and dry the naartjie rind. Leave it out in the sun to dry out or if there's no sunshine leave it in the oven on a very low temperature to dry out completely before grinding in a spice grinder. [caption id="attachment_29423" align="alignnone" width="300"]Dried naartjie / Satsuma peels Dried naartjie / Satsuma peels[/caption] © Cape Malay Cooking & Other Delights        

Older Post Newer Post


Leave a comment

Please note, comments must be approved before they are published