How to make Eggless Cape Malay Koeksisters for beginners

Eggless Cape Malay Koeksisters - Turned out great! Very moist.. Today I am sharing this Eggless Cape Malay Koeksisters! A quick and easy dinner that is ready in under 45 minutes! How To Make Cape Malay Fancies/Lamingtons Cape Malay Koeksisters is part of the Biscuits & Pastries recipes category. Recipe ideas and culinary inspiration to your inbox daily. In a large bowl, combine all the dry ingredients (except the coconut), then add the lukewarm water and mix. A koeksister /ˈkʊksɪstə/ is a traditional Afrikaner confectionery made of fried dough infused in syrup or honey.

It should not be confused with the similar sounding Cape Malay koe'sister, which is a fried ball of dough that's rolled in desiccated coconut. Also, there's another version of Cape Malay koeksisters—a traditional kind—that includes boiled potato. I've never had this variety, although many Cape Malays love it.

You can cook Eggless Cape Malay Koeksisters with 15 Ingredients and 5 steps. See the following guide!

1. 2 med potatoes.
2. 2 cups sifted plain flour.
3. 1/2 tsp salt.
4. 1 tsp aniseeds.
5. 1 (1/2) tsp ground mixed spice.
6. 2 Tbs sugar.
7. 5 g dry yeast.
8. 50 ml butter.
9. 240 ml milk.
10. Oil for deep frying.
11. Coconut for rolling.
12. Syrup :.
13. 1 (1/2) cups water.
14. 1 (1/2)cups sugar.
15. 1 Cinnamon stick.

Instead, our version is the classic, plain koeksisters made with lots of love and flavor. Cape Malay Koeksisters- I've been craving these for ages. Cape Malay koesisters are totally different to the plaited koeksisters you may know. For starters, they're spelled (and pronounced) differently, dropping the 'k'.

1. Boil 2 med size potatoes till soft and mash till smooth. Sift the dry ingredients.Melt the butter with milk in a microwave, add to the mashed potatoes..
2. Leave the mixture to cool till lukewarm, add to dry ingredients.Mix together to form a soft dough, if it's too sticky add little flour.
3. Cover the bowl with plastic and leave to rise for an hour. Take out and place on floured surface.Roll the dough into a log.Cut 18 rectangular pieces, turn on it's side and press down slightly with your finger and stretch the dough slightly..
4. Leave to rise for 10 mins.Deep fry on med heat till golden brown.Poke holes in the koeksisters using a fork..
5. Make the syrup by adding all the ingredients into a saucepan. Let it boil till the sugar has dissolved and little sticky.Place on low heat when done. Dip the koeksisters in syrup and roll in coconut.Place in an air-tight container when cool..

The Cape Malay version is more like a doughnut, spiced with ginger, naartjie peel, cinnamon and aniseed. Cape Malay cooking originated from the time of slavery in the Cape, when slaves who were originally from Southeast Asian countries, had to adapt their cooking styles to the Koeksisters and Koesisters such a strong tradition in South Africa I prefer the Malay taste since I love spicy, both are delicious. Koeksisters - very addictive cake-like bite-sized doughnuts with a spicy cinnamon sugar , a much less traditional compared to the braided koeksisters. This koeksister or some would refer to them as the Cape Malay 'koesister' (minus the 'k'). It is the less traditional twisted or braided koeksisters more of.