Indulge in Sunday Morning Bliss with Koesisters: A Sweet Start to Your Week

Salwaa’s Koesisters

Start your week on a sweet note with the irresistible taste of Salwaa’s Koesisters. Perfect for Sunday mornings, these traditional Cape Malay delights bring a touch of heritage and warmth to your breakfast table.

Ingredients:

• Yields approximately 60 koesisters
• 1 kg cake flour
• 2 teaspoons dry ginger powder
• 3 teaspoons cinnamon powder
• 1 1/2 teaspoons cardamom powder
• 4 teaspoons aniseed powder
• Rind of 1 naartjie (satsuma), dried and ground (optional)
• 10g instant yeast packet
• 1 cup sugar
• 2 cups hot water
• 2 dessert spoons butter
• Approximately 2 cups milk
• 1 liter or more vegetable oil for deep frying

Instructions:

1. In a measuring jug, dissolve the butter and sugar in hot water. Add enough milk to make up 1 liter of liquid.
2. In a mixing bowl, combine the flour, spices, and yeast.
3. Pour the liquid mixture into the dry ingredients, mixing until a soft dough forms.
4. Cover the dough and let it rise until it doubles in size.
5. On a slightly oiled surface, divide the dough into approximately 60 small balls. Allow them to rise until doubled in size.
6. Heat oil in a large saucepan. Once the oil is hot, reduce the heat to medium-high.
7. Shape each koesister into an oblong form and fry until browned on each side, about 2 minutes per side.
8. Drain on absorbent paper.

Sugar Syrup:

• 2 cups water
• 2 cups sugar
• 3 cardamom pods
• 2 cinnamon sticks

1. Boil all ingredients together until the sugar dissolves and the syrup thickens slightly. Add drops of water if the syrup becomes too sticky.
2. Submerge the cooled koesisters in the syrup a few at a time, cooking for about a minute and turning to coat evenly.
3. Transfer to a serving plate and sprinkle with desiccated coconut or fill with a teaspoon of glazed coconut.

Coconut Filling:

• 1 cup sugar
• 1 cup desiccated coconut
• ¾ cup water
• 3 cardamom pods
• 1 cinnamon stick

1. Boil all ingredients together until the water evaporates and the coconut is glazed and sticky, about 10 minutes.
2. Ensure the mixture is dry, not watery. Remove cardamom pods and cinnamon stick before using.

Cook’s Tip:

For the naartjie rind, wash and dry it thoroughly. Leave it out in the sun or in the oven at a very low temperature to dry completely before grinding it in a spice grinder.

By sharing and preserving our cherished Cape Malay cooking traditions, Salwaa’s recipes bring a piece of our heritage to your home.

© Cape Malay Cooking & Other Delights