Malay Koeksisters Recipe

Malay koeksisters are oblong in shape, light and spicy. Best eaten whilst still warm.

Ingredients:

250ml cake flour

5ml salt

60g butter

5ml ground ginger

5ml ground cinnamon

5ml groound mixed spice

2,5ml ground cardamom (elachi)

10ml soft brown sugar

10ml white vinegar

7,5ml instant dry yeast

375ml warm water

Oil for deep frying

SYRUP:

250ml water

125ml sugar

15ml dessicated coconut

1 piece dried naartjie peel (optional)

2-3 Cinnamon sticks

2 cardamom seeds slightly bruised

Method:

Combine flour with sal in a mixing Bowl. Add butter & rub in until it resembles fine breadcrumbs. Add remaining ingredients using some of the warm water to form a dough. Do not knead. Cover with a plastic & leave in a warm place for about 2 hours or until doubled in size, then turn out onto a lightly flowered surface. Use your hands to stretch the dough.

Cut into 4x8cm strips & deep fry over medium heat in a deep saucepan.

Fry koeksisters for 5 minutes on each side or until browned. Drain.

SYRUP: Bring all ingredients to a slow boil in a large saucepan until syrup starts to bubble. Boil koeksisters a few at a time in syrup for 1 minute then drain and sprinkle with coconut.

Makes about 25.

Hope you enjoy this recipe as much as my family & I do.

Recipe adapted from Everyday Cape Malay Cooking book.

#photo #koeksister #EveAntz #coconut