When it comes to Cape Malay cooking, there’s not much out there that can surpass the flavour and taste this rich culture . The incorporation of warm spices into dishes distinguish Malay cuisine from others.
One of the great Cape Malay stars are the spicy koe’sisters. An abundance of flavour as cinnamon, aniseed, ginger, cardamom and naartjie are all mingled together. Similar to traditional Afrikaans koeksisters, the dough is also deep fried until golden then dipped in a sweet and spicy syrup. Koe’sisters are, however, dipped in a warm sugar syrup, which make them soft and sweet. The addition of desiccated coconut add even more dimension in flavour and taste.
A colleague gave me their family recipe which they always make and I prepared them for the first time ever the other day. It’s quite easy and I’ll most definitely be making it again. And again! Thanks Yumnaah Essa – you’re a star for sharing.
What’s great about these are that they can be frozen after cooked, before dipping in the syrup. Freeze them for up to 3 months and simply allow them to thaw completely before dipping them in hot sugar syrup.
Be sure to make a large batch, as these spicy treats are incredibly popular and they won’t last long; that’s for sure!