Eggless Cape Malay Koeksisters. Cape Malay Koeksisters is part of the Biscuits & Pastries recipes category. Recipe ideas and culinary inspiration to your inbox daily. How to made traditional Cape Malay koesisters for your Sunday morning breakfast.. This is my secret recipe to make Eggless Cape Malay Koeksisters for my son.
Eggless Cape Malay Koeksisters
These much-loved South African traditional sticky spicy treats are so yummy! These are called koeksisters, but are not to be confused with the traditional South African, Dutch style plaited. In a large bowl, combine all the dry ingredients (except the coconut), then add the lukewarm water and mix. You can easily cook Eggless Cape Malay Koeksisters by following 15 ingredients and 5 steps. Here is how you can easily do it.
Ingredients of Eggless Cape Malay Koeksisters
| 1 | It's 2 of med potatoes. |
| 2 | Approximately 2 cups of sifted plain flour. |
| 3 | It's 1/2 tsp of salt. |
| 4 | Prepare 1 tsp of aniseeds. |
| 5 | Prepare 1 (1/2) tsp of ground mixed spice. |
| 6 | Approximately 2 Tbs of sugar. |
| 7 | It's 5 g of dry yeast. |
| 8 | Take 50 ml of butter. |
| 9 | Take 240 ml of milk. |
| 10 | Approximately of Oil for deep frying. |
| 11 | Take of Coconut for rolling. |
| 12 | Take of Syrup :. |
| 13 | It's 1 (1/2) cups of water. |
| 14 | About 1 (1/2)cups of sugar. |
| 15 | Approximately 1 of Cinnamon stick. |
Cape Malay koesisters are totally different to the plaited koeksisters you may know. For starters, they're spelled (and pronounced) differently, dropping the 'k'. The Cape Malay version is more like a doughnut, spiced with ginger, naartjie peel, cinnamon and aniseed. Traditional Cape Malay Koeksisters - Free download as PDF File (.pdf), Text File (.txt) or read online for free. recipe for SA delicassy.
Eggless Cape Malay Koeksisters cooking step by step
| Step 1 | Boil 2 med size potatoes till soft and mash till smooth. Sift the dry ingredients.Melt the butter with milk in a microwave, add to the mashed potatoes.. |
| Step 2 | Leave the mixture to cool till lukewarm, add to dry ingredients.Mix together to form a soft dough, if it's too sticky add little flour. |
| Step 3 | Cover the bowl with plastic and leave to rise for an hour. Take out and place on floured surface.Roll the dough into a log.Cut 18 rectangular pieces, turn on it's side and press down slightly with your finger and stretch the dough slightly.. |
| Step 4 | Leave to rise for 10 mins.Deep fry on med heat till golden brown.Poke holes in the koeksisters using a fork.. |
| Step 5 | Make the syrup by adding all the ingredients into a saucepan. Let it boil till the sugar has dissolved and little sticky.Place on low heat when done. Dip the koeksisters in syrup and roll in coconut.Place in an air-tight container when cool.. |
Cape Malay cooking originated from the time of slavery in the Cape, when slaves who were originally from Southeast Asian countries, had to adapt their cooking styles to the Koeksisters and Koesisters such a strong tradition in South Africa I prefer the Malay taste since I love spicy, both are delicious. Cape Malay Koeksisters- I've been craving these for ages. Koeksisters - very addictive cake-like bite-sized doughnuts with a spicy cinnamon sugar , a much less traditional compared to the braided koeksisters. This koeksister or some would refer to them as the Cape Malay 'koesister' (minus the 'k'). It is the less traditional twisted or braided koeksisters more of.
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