CHRISTINE’S CAPE MALAY KOESISTERS
En toe bak ek maar koesisters vir ‘n verandering.
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
Syrup:
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.
Syrup:
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
