Growing up in Cape Town , where the malysiayn culture is still embedded in the general population, there culture and way of living.
When you do find yourself in Cape Town, and want to share in the diversity of the city, make sure you visit the well known Biesmiellah’s Café in Bo kaap. They sell the finest koesiester I’ve ever came across.
This delicious cuisine that I will be sharing with you, comes from
Malays origin which you probably know by now 🙂 and has been a lost tradition in my family.
When I was little my grandma would make some koesiesters every second Sunday. This was definitely something we as children looked forward to.
This is normally made with many spices such as cardamom,aniseed and ginger, I personally am not a fan aniseed and spicy treats, that is why I only add cinnamon, you on the other hand can adapt this is recipe to your own preferences.
4 cups cake flour
2 cups self raising
⅓ cup sugar
10g (1 pkt) instant
10 ml fine
10ml fine ginger
10ml fine cinnamon
1 large egg
375ml (1½ cup) hot
375ml (1½ cup)
Oil for deep frying
1 cup sugar
1 cup water
1 cinnamon stick
2 cardamon pods
1. Mix flour with spices, sugar, yeast
2. Melt butter in hot water and mix
3. To dry ingredients add egg, oil and milk-water mixture.
4. Mix to form a soft smooth dough.
5. Leave to rise for about 1- 2 hours
in a warm place.
6. Once risen, moisten hands with oil
and roll dough into a sausage shape
and cut into 2cm slices.
7. Set aside to rise again.
8. Lightly stretch slices to form an
oval shape and deep fry in medium
hot oil until golden brown.
9. Remove with a slotted spoon and
drain on a paper towel.
1. Place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure sugar does not burn.
2. Stir until the sugar syrup becomes slightly sticky.
3. Boil the koeksisters in it for1- 2
minutes, remove with a slotted
4. Sprinkle with a little of the
dessicated coconut and serve hot
Well enough said! Go and bake some delicious hot koesiesters!
Love and light♡
Where there is a will there’s a way. ♡