Koeksister (Kaap-Maleise versie)
Koeksister (Cape Malay version). This authentic recipe is simple to make and guaranteed to impress.
Ingrediënten
- 500 g cakemeel
- 1 el bakpoeder
- 1 tsp gemalen kaneel
- ½ tsp gemalen gember
- ½ tsp ground aniseed or cardamom (optioneel)
- 125 g boter of margarine (verzacht)
- 125 ml suiker
- 250 ml melk
- 2 grote eieren
- sunflower oil for deep-frying
- 250 ml smooth apricot jam for coating
- 125–250 ml hot water (to thin the jam slightly)
- 300 g gedroogde kokosnoot
Instructies
- Droge ingrediënten mengen: Sift flour, baking powder, cinnamon, ginger, and aniseed/cardamom into a large bowl.
- Rub in butter: Add butter or margarine and rub in with fingertips until mixture resembles fine breadcrumbs. Stir in sugar.
- Make the dough: Beat eggs and milk together. Add to flour mixture and mix into a soft but firm dough (add a little extra flour if too sticky).
- Vorm: Roll dough out on a lightly floured surface to about 1 cm thick. Cut into rectangles or ovals (about 6–8 cm long).
- Bak: Heat oil over medium heat. Fry koeksisters in batches until golden brown and cooked through (about 2–3 minutes per side). Drain on paper towels.
- Prepare jam coating: In a saucepan, gently heat apricot jam with enough hot water to make it a thick, spreadable glaze.
- Coat: While koeksisters are still warm, dip them into the jam mixture, making sure they’re fully coated. Immediately roll in desiccated coconut.
- Cool and serve: Allow to cool on a wire rack. Best eaten fresh, but they keep well for 2–3 days in an airtight container.
