Many thanks to “Richard” for sending in this South African Recipe for Cape Malay Koeksisers. If you have any African recipes that you would like to share, please contact me.
Cape Malay Koeksister
The success of this recipe depends on the smoothness of the potato mixture.
• 6 medium potatoes, peeled and cubed
• 250ml (1 cup) milk
• 60ml (¼ cup) vegetable oil
• 60g butter, melted
• 1 large egg, lightly beaten
• 1 packet (10ml/2 teaspoons) instant yeast
• 60ml (¼ cup) sugar
• 5 x 250ml (5 cups) flour
• 5ml ( 1 teaspoon) salt
• 7ml (1 ½ teaspoons) ground cinnamon
• 5ml (1 teaspoons) ground ginger
• 2ml (½ teaspoon) ground cloves
• 5ml (1 teaspoon) ground naartjie peel
• 2ml (½ teaspoon) ground cardamom
• 5ml (1 teaspoon) whole aniseed
• Vegetable oil for deep frying
• 250ml (1 cup) water
• 250ml (1 cup) sugar
• 2 green cardamom pods
• 1 stick cassia, or cinnamon
• Desiccated coconut, for sprinkling over
• Boil the potatoes in water until sift.
• Drain and mash roughly.
• Add the milk, 60ml (¼ cup) vegetable oil, butter and egg.
• Mash well making sure there are absolutely no lumps.
• Place the yeast, sugar, flour, salt and all the spices in a large mixing bowl.
• Add the mashed potato mixture and mix well to form a smooth dough.
• Cover the dough with cling wrap and leave in a warm place to rise until doubled in volume (about 1 hour).
• Knock down the dough and turn out onto a well-floured surface.
• Form into oblong shapes (60mm x 25mm or 2 ½ inch x 1 inch) and allow to rise for 15 minutes.
• Deep fry in hot oil until golden brown.
• Remove with a slotted spoon and drain on kitchen paper towel.
To make The Syrup:
• Place all the ingredients for the syrup in a saucepan and bring to the boil.
• Stir over low heat until syrup forms a film on the spoon.
• Dip the koeksisters in the hot syrup.
• Sprinkle with coconut on all sides.