Cape Malay Koeksisters

Background and History

The Cape Malay Koeksisters are a traditional South African confectionery with a rich history influenced by the Malay community. These sweet, sticky, and spicy treats differ from the well-known Afrikaner koeksisters, offering deeper flavors infused with spices. Cape Malay Koeksisters are a symbol of cultural fusion reflected in their unique blend of Eastern spices and classic South African flavors. Traditionally made during religious and festive occasions, these koeksisters are enjoyed by many as a delightful dessert or tea-time snack.

Ingredients

• Plain flour - 500g
• Baking powder - 15g
• Salt - 5g
• Cinnamon - 10g
• Ground cardamom - 5g
• Ground ginger - 5g
• Sugar - 50g
• Butter - 100g
• Water - 250ml
• Yeast - 10g
• Oil - for frying
• Sugar (for syrup) - 500g
• Water (for syrup) - 250ml
• Vanilla essence - 5ml
• Cinnamon stick - 1

Preparation

Preparing the Dough

In a large bowl, sift together the plain flour, baking powder, and salt. Add the cinnamon, ground cardamom, and ground ginger. Mix well to combine all the dry ingredients.

In a separate bowl, cream the butter and sugar together until light and fluffy. Gradually add the dry ingredients while mixing continuously until a crumbly texture forms.

Dissolve the yeast in water and let it sit until frothy. Add the yeast mixture to the dough and knead until you form a smooth, elastic dough. Cover the dough with a damp cloth and let it rise in a warm place for about an hour or until it doubles in size.

Making the Syrup

While the dough is rising, prepare the syrup. In a saucepan, combine sugar and water. Add the vanilla essence and cinnamon stick. Bring the mixture to a boil, then reduce the heat and let it simmer until it thickens slightly, about 10-15 minutes. Remove from heat and let it cool completely.

Cooking Process

Shaping and Frying the Koeksisters

Once the dough has risen, punch it down and roll it out on a floured surface to about 1 cm thick. Cut the dough into strips about 10 cm long and 3 cm wide. Twist each strip to form a braid and seal the ends.

In a deep pan, heat the oil to about 180°C – use a cooking timer for better accuracy. Fry the koeksisters in batches until golden brown, about 2-3 minutes on each side. Remove with a slotted spoon and drain on paper towels.

Soaking in Syrup

While still hot, immerse the fried koeksisters in the chilled syrup until saturated. Allow them to soak for a few minutes, then transfer onto a wire rack to drain off excess syrup. Repeat the process with all the koeksisters.

Enjoying Cape Malay Koeksisters

The Cape Malay Koeksisters are best enjoyed fresh. Serve them with a steaming cup of tea or coffee as part of an afternoon snack. The contrast between the crisp outer layer and the succulent, syrupy middle creates a delightful taste sensation.

Storage Tips

If you have leftovers, store the koeksisters in an airtight container at room temperature for up to two days. Bear in mind that the texture might soften over time.