Koeksisters (malay)

INGREDIENTS

1 large potato, boiled whole (with skin)½ cup milk1 egg4 tablespoons butter
2 tablespoons sugar½ teaspoon salt 2 teaspoons yeast2 full teaspoons mixed spice½ teaspoon cinnamon powder Pinch Elachi (cardomom) powder Pinch ground anise1 and ¾ cups flour


Syrup1 and ½ cups sugar¾ cup water1 dried out naartjie peel 2 pieces cinnamon, 2 clovesPinch cream of tartar
-little dessicated coconut for sprinkling

METHOD

Remove skin of the potato and mash very well. Then add in milk, butter and egg. Sift together the dry ingredients and add to dough. Mix very well with a wooden spoon until it forms a rough dough ball.
Leave covered for 30 minutes to rest.
Dust your hand with a little flour and give the dough a stretch and fold.
Leave covered another 30 minutes.
Stretch and fold the dough.Now leave to rise until doubled.
Punch the dough down lightly, then tip out onto a floured surface. Use your hands to lightly flatten. Now cut the dough using a very sharp knife into exactly 24 pieces. (Each piece would weigh around 28-30g or so.)
Don't handle the dough too much.
Pat them into little oval patties (flat like a chicken nugget, not balled) and leave on the floured surface. Dust a little flour on top and cover lightly with plastic packet.
Leave to rise until puffed.
Heat oil on medium. Test 1 koesister: It should bubble when you lower it into the oil but not brown too quickly. Fry in batches until well golden brown. Remove and drain well then cool completely.
SyrupBring all the ingredients to a rolling boil in a medium pot and allow to boil until slightly thick and glossy. Dip the koeksisters in hot syrup, allow them to soak a little. Now place straight on serving platter. Sprinkle coconut and serve immediately.

POSTED ON

13 Jul 2025

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