Tuesday, 19 April 2016

Traditional Malay Koeksisters

Traditional Malay Koeksisters

Prep time: 2 hours
Cook time: 30 mins
Total time: 2 hours 30 mins...

These traditional sticky spicy treats are so yummy! This recipe was one that my grandmother used to make when I was a little girl. It's taken me awhile to perfect it but it's so comforting on those cold Sunday mornings!
4 cups cake flour
2 cups self raising flour
⅓ cup sugar
2.5ml salt
10g (1 pkt) instant yeast
10 ml fine cardamom
10ml fine ginger
10ml fine cinnamon
10ml aniseed
1 large egg
15ml oil
30ml butter
375ml (1½ cup) hot water
375ml (1½ cup) milk
Oil for deep frying
Desiccated coconut for sprinkling
1 cup sugar
1 cup water
1 cinnamon stick
2 cardamon pods
Mix flour with spices, sugar, yeast and salt.
Melt butter in hot water and mix milk.
To dry ingredients add egg, oil and milk-water mixture.
Mix thoroughly to form a soft smooth dough.
Leave to rise for about 1- 2 hours in a warm place.
Once risen, moisten hands with oil and roll dough into a sausage shape and cut into 2cm slices.
Set aside to rise again.
Lightly stretch slices to form an oval shape and deep fry in medium hot oil until golden brown.
Remove with a slotted spoon and drain on a paper towel.
Place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure sugar does not burn.
Stir until the sugar syrup becomes slightly sticky.
Boil the koeksisters in it for1- 2 minutes, remove with a slotted spoon.
Sprinkle with a little of the dessicated coconut and serve hot.

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