MALAY KOEKSISTERS
- Woolworths
- Mar 7, 2016
- 2 min read
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 tsp ground cinnamon
1/2 tsp fresh naartjie zest
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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