CHRISTINE’S CAPE MALAY KOESISTERS
- 4 cups cake flour
- 2 cups self raising flour
- ⅓ cup sugar
- 2.5 ml salt
- 10 g (1 pkt) instant yeast
- 10 ml fine cardamom
- 10 ml fine ginger
- 10 ml fine cinnamon
- 10 ml aniseed
- 1 large egg
- 15 ml oil
- 30 ml butter
- 375 ml (1½ cup) hot water
- 375 ml (1½ cup) milk
- oil for deep frying
- desiccated coconut for sprinkling
- 1.5 cup sugar
- 3 cup water
- 1 cinnamon stick
- 2 cardamon pods
- 5 ml aniseed
Mix flour with spices, sugar, yeast and salt.
Melt butter in hot water and mix milk.
To dry ingredients add egg, oil and milk-water mixture.
Mix thoroughly to form a soft smooth dough.
Leave to rise for about 1- 2 hours in a warm place.
Once risen, moisten hands with oil and roll dough into a sausage shape and cut into 2 cm slices.
Set aside to rise again.
Lightly stretch slices to form an oval shape and deep fry in medium hot oil until golden brown.
Remove with a slotted spoon and drain on a paper towel.
Place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure sugar does not burn.
Stir until the sugar syrup becomes slightly sticky.
Boil the koesisters in it for 1- 2 minutes, remove with a slotted spoon.
Sprinkle with a little of the dessicated coconut and serve hot.
Recipe posted by Christine Louw
Photo: Christine Louw