Koesister Recipe

August 27, 2019

We are making Koesisters! Finally, after the bolla, I got down and made the real stuff. This traditional Cape Malay dish is doing the most at the moment (it always has but wait for it), International Koesister Day is going to be an official day on the 1st of September 2019. So my friend Lameez and I thought that the only way to get the ball rolling was to make a batch ourselves, and we filmed it! The full How To Video is on my Youtube channel now and it was so fun to make and even better eating about 5 koesisters in a simple afternoon of shooting. Junaid (@jsamurai on Instagram) shot he whole video and edited it so well so we don't look like crazies, and it turned out so beautifully. 

 

For those of you who don't know, the koesister is a traditional Cape Malay confectionery and has been described by those who don't know the delicacy, as a doughnut, dipper in sugar syrup and finally tossed in desiccated coconut. Seriously, it is amazing and you won't be sorry!

 

Here is the recipe, and if you want to see how they should more or less look or find yourself a bit confused by the write up, go and watch the video. I will post the link below.

 

Enjoy friends!

 

Bon apetit!

Zorah

 

Recipe: From Lameez Abrahams (@justtbaked)

Koesister Recipe

Type: Normal

 

Ingredients:

  • 1 1/2 cups self raising flour

  • 1 1/2 cup plain flour

  • 2 tbsp. caster sugar

  • 1 tap. baking powder

  • 1/2 tbsp. mixed spice

  • 1/2 tbsp. cardamon powder

  • 1 tbsp. cinnamon powder

  • 1 tbsp. aniseed

  • 3/4 cup whole milk

  • 3/4 cup warm water

  • 1 large potato

  • 1/2 tsp. baking powder

  • 1/2 tsp. naartjie zest

  • 1 egg whisked

  • 50g softened butter

  • 1/4 tsp. salt

 

Method:

  • Using a medium sized pot, peel the potato and slice into cubes and boil until soft. 

  • When the potato is soft, mash it up, add in the butter and 1/2 tsp. of baking powder.

  • Then add in the whisked egg, milk and warm water.

  • Place all dry ingredients, including spices into a bowl and whisk together, then add the naartjie peel.

  • Add the potato mix to the dry and mix well. 

  • Once the dough is done, cover with cling film to touch and allow it to rise for an hour. 

  • Once the dough has risen, dip your fingers into some vegetable oil and form round balls, allow to harden and rise again for about 30 minutes- 1 hour. 

  • Using a shallow pot, fill half with vegetable oil, and once hot, drop in the koesisters and continue to toss while they are cooking in the pot. Open one up and check to see if they are cooked inside, if the outside looks too dark, lower the oil temperature. 

  • Once done, make your sugar syrup (see recipe on my bollas post)

  • And then toss in desiccated coconut. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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