RACHELS CAPE MALAY KOEKSISTERS
3 1/2 cups flour
1 cup self-rising flour
1 1/2 cups sugar
1 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
2 tsp anise seed (ground)
1 tsp cardamom (husks removed and ground)
2 tsp tangerines, mandarin oranges (use the peels, finely grated)
3/4 cup sunflower oil
1 egg
1 1/2 cups milk
1 1/2 cups water (warm)
1 tbsp active dry yeast
1 tsp sugar
Canola oil (any oil, for frying)
2 1/4 cups sugar
1 1/2 cups water
1 cinnamon sticks
2 cardamom (pods, husks removed and ground)
2 cups coconut
1) Place the flour, self-raising flour, sugar, salt, ginger, cinnamon, anise, cardemom and the grated tangerine peel in a large bowl – mix to combine – add the oil, rub into the dry ingredients until crumbly.
2) Mix the milk and water – divide into two smaller bowls – add the yeast and sugar to the one bowl and stir until dissolved – add the egg to the other bowl, with the remaining milk/water mixture – beat well.
3) Add first, the milk/water/yeast to the flour mixture, stir – add the milk/water/egg also to the flour mixture – mix until you have a soft dough – cover and leave 2 hours to rise (double in size).
4) Roll out the dough (on a floured base) to an approximate 50 mm thickness – cut into small squares – 25 mm – cover and leave to rise another 30 minutes.
5) Boil the sugar, water, cinnamon stick and cardamom together until the sugar has dissolved – this syrup must be kept warm all the time (not boiling, low heat – only to keep warm).
6) Heat the oil for deep-fry to a medium heat – place a few pieces of dough in the oil and fry 3 – 4 minutes until golden and cooked through – drain on paper towel and then dunk into the hot syrup for 30 seconds, turning and making sure the whole koeksister is covered, and some of the syrup has been absorbed.
7) Finally, roll into the coconut and place on a cooling rack to cool completely.
Serve with tea or coffee.
Recipe posted by Philip Reineke
This recipe is a personal recipe from my dear friend Rachel. She is a Cape Malay.
