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Cape Malay Doughnuts Or 'Kooksistas'
Ingredients
- 3 c. plain flour
- 10 gm ginger
- 250 ml cool lowfat milk
- 1 c. self raising flour
- 10 gm aniseed
- 100 gm sugar
- 5 gm cinnamon
- 2 gm salt
- 5 gm cardomon
- 1 x egg
- 10 gm dry mandarin peel
- 250 ml warm water
- 125 ml sunflower oil
- 20 gm dry yeast
- 10 gm sugar
- 750 ml sunflower oil
- 2 c. sugar syrup, (equal quantity of sugar and water)
- 200 gm dessicated coconut
Directions
- Sift flours, sugar and salt. Stir in spices and peel. Rub in 125ml oil to create a crumbly mix. Mix lowfat milk and water and dissolve yeast and sugar in half the lowfat milk mix. Mix egg and remaining lowfat milk mix and mix into a soft dough.
- Moisten hands with oil and rub over dough, and set aside for 2 hrs. Roll out on an oiled surface and, cut off 2cm length and set aside for 20 min. Heat oil in saucepan and fry kooksistas for 5 mins till golden brown on both sides.
- Drain on kitchen paper. Boil sugar and syrup, throw in kooksistas a few at a time, then toss them into coconut. Ready to eat! Make 50! (A family will have no trouble getting through this many!)
- Recipe from Lesme Daniels. Lesme grew up around Cape Town in South Africa , a place which developed its own unique cuisine from a blend of Indonesian, Malaysian, Indian and Dutch cuisine. Kooksistas are economical and a real treat for the whole family.
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