Malay koesisters
| Recipe By: | TASTE |
| Serves: | 12- 16 |
| Cooking Time: | 30 minutes |
| Prep Time: | 60 minutes, plus 21/2 hours' resting time |
Ingredients
- 4 potatoes
- 300 g flour, plus extra for dusting
- 55 g sugar for the egg whites
- a pinch of sea salt, crushed, plus extra for topping
- 2 tsp ground ginger
- cinnamon, for sprinkling
- 1/4 tsp ground cardamom
- 1 tsp aniseed, crushed
- 1/4 tsp fresh naartjie zest
- 3 1/2 cups sunflower oil
- 1/2 cup warm milk
- water
- 2 tsp dry active yeast
- 1 free range egg, lightly beaten
- 300 g sugar for the egg whites
- 1/2 cup plus 5 tsp cold water
- 500 g desiccated coconut + extra for sprinkling
- 1 tsp dried naartjie peel
- 1/4 tsp ground cinnamon
- 1/2 tsp fresh naartjie zest
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Cooking Instructions
- Boil the potato in its jacket. While it’s still hot, peel and mash until smooth.
- Sift the flour, 50 g sugar and salt. Stir in the spices and naartjie peel or zest. Rub in 4 T oil with the potato to form a crumbly mixture.
- Combine the milk and water, then add the yeast and remaining sugar and mix to dissolve. Add the milk mixture and egg to the dry ingredients. Mix well to form a very soft and sticky dough.
- Moisten your hands with a little oil and rub them over the dough, cover and set aside for 2 hours, or until doubled in size.
- Generously coat your hands in oil and knock down the dough. Place on a well-oiled surface, and divide into 12 to 16 balls. Again, allow the dough to double in size (30–40 minutes).
- Heat the remaining oil in a large saucepan and fry the koeksisters until golden. Drain on kitchen paper.
- Submerge the koeksisters in the syrup and place over a low heat to soak for at least 20 minutes. Remove from the syrup and roll in the coconut mixture. Serve warm.
- To make the syrup, dissolve the sugar in the water over a low heat. Once dissolved, bring the syrup to a boil and cook for 5 minutes.
- To make the coconut coating, place the coconut, dried naartjie peel and cinnamon in a pan and toast until golden brown. Allow to cool, then add the fresh naartjie zest.
FLAVOUR NOTE
This sweet treat goes well with rooibos, allspice and Muscadel.
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