Salwaa’s Cape Malay Cooking

Traditional Cape Malay Koesisters are sweet spicy doughnut like balls of goodness. The big difference though is that koesister are loaded with earthy warm spices. Some of the ground spices used are cardamom, cinnamon and aniseed amongst others.

Koesisters are traditionally eaten on Sundays for breakfast although it can and will be enjoyed at any time!

Unsyruped koesisters can be frozen, defrost when needed and syrup following my video here.

I find grinding whole spices gives a delicious rich flavour to koesisters. If you’re not able to grind your spices, then I would suggest buying enough to use immediately or store your spices in an airtight container in the freezer to preserve the flavours. You’ll find all the spices readily available from your local supermarket or spice shop.

Save your satsuma / naartjie peels, dry it out in the oven or sun (if you lucky to live to live where it hot most of the time) and grind it into a powder.

A few tips; set enough time aside for the whole process. This will take a whole morning or afternoon from start to finish. Whilst the dough is rising you can watch your favourite tv show or a movie or catch up with my video tutorials, lol!

I’ve been asked many times to share my recipe for making koesisters in bulk. So here follows my recipe.

This is a good way of generating an extra income for you, working from home. Spread the word and start selling koesisters in your area!

Remember, you’ll need an extra large bowl for mixing.

Ingredients to make 100 Cape Malay Koesisters

2kg cake / plain / all purpose flour

3 heaped tablespoons ginger powder

3 heaped tablespoons cinnamon powder

4 teaspoons cardamom powder

6 tablespoons aniseed powder

3 tablespoons whole aniseed

4 level teaspoons mix spice

4 teaspoons ground naartjie / satsuma peel

4 packets instant yeast (7g or 10g)

2 cups sugar

1 teaspoon salt

4 eggs

1/2 cup cooking oil

4 cups hot water

2 – 2½ cups milk

3 litres oil for deep frying

Method:

Add and mix all the dry ingredients into a very large bowl.

Measure and mix the wet ingredients in a separate bowl.

Add the wet ingredients into the dry ingredients. Mix well until a soft dough forms.

Cover with plastic wrap and set aside in a warm place to rise until double in size.

When the dough has risen, pour some oil into a plate or bowl. Dip your fingers into the oil to prevent the dough from sticking to your hands. Divide the dough into small pieces, the size of a golf ball, approximately.

You’ll get about 100 – 108 pieces of dough. Roll the dough into smooth balls and place onto a lightly oiled surface.

Allow the koesister balls to rise until double in size. Meanwhile, heat the oil in a large pot or saucepan. Once the oil is hot and the koesisters have risen, turn the flame lower to medium/high.

Gently pull the koesister balls into an oblong shape and fry until browned, about two minutes on each side. Remove from the oil using a slotted spoon and drain on absorbent kitchen paper.

Watch my video tutorial for more tips and to see my method.

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