|Place of origin||South Africa|
|Main ingredients||Dough, sugar syrup|
|Cookbook: Koeksister Media: Koeksister|
A koeksister is a traditional South African confectionery made of fried dough infused in syrup or honey. The name derives from the Dutch word "koek", which generally means a wheat flour confectionery, also the origin of the American English word "cookie". The frying of dough strips in this manner is of Malay/Indonesian origin, possibly with Indian influence, originally eaten as an unsweetened breakfast savoury brought to South Africa with Malaysian workers, among whom they were known as koe'sisters, apparently suggesting polite gossiping among spinsters.
There are two popular versions: an Afrikaner version which is crisp and syrupy in a twisted or plaited shape, and a Cape Malay version which is a spicy dumpling with a cake-like texture, finished off with a sprinkling of coconut.
Plaited koeksisters are prepared by frying plaited dough strips in oil, then submersing the hot fried dough into ice cold sugar syrup. Koeksisters have a golden crunchy crust and liquid syrup centre, very sticky and sweet and taste like honey.
Cape Malay koeksisters are prepared from balls of dough including yeast and flavoured with cinnamon, aniseed, ginger, cardamom and dried tangerine skin powder, deep-frying in oil, allowing to cool, then cooking for a minute in boiling syrup and rolling in desiccated coconut.
- Bradford, Jean (1978). A Dictionary of South African English. Oxford.
- Green, Lawrence (1949). "Chapter 4 - Country Hospitality". In the Land Of Afternoon. Howard Timmins.
- Wybenga, Wim (2008-05-01). "Koeksister het sy eie monument op Orania". Volksblad. Archived from the original on 29 June 2016. Retrieved 8 November 2012.
- Laurens van der Post (1970) African Cooking, Time-Life Books, New York
- Duckitt, Hildagonda J (1891). "KOESISTERS". Hilda's "where is it?" of recipes. London: Chapman and Hall.
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