This article is about Cape Malay version of the dish. For the version associated with Afrikaners, see koeksister.
A koesister or koe'sister[1] is a traditional Cape Malay pastry often described as a spicy dumpling with a cake-like texture, finished off with a sprinkling of coconut.[2]
The inaugural World Koesister Day was celebrated on Sunday, 1 September 2019 at an event hosted at the Radisson RED Hotel V&A Waterfront, Cape Town, South Africa, in partnership with Vannie Kaap. World Koesister Day is celebrated on the first Sunday in September.
Cape Malay koe'sisters 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.[3]
Traditional Cape Malay Koesisters
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 Malay slaves,[4] among whom they were known as koe'sisters, apparently suggesting polite gossiping among spinsters.
Cape Malay koe'sisters are different from the Afrikaner version called koeksister, which is a crisp and syrupy twisted or plaited doughnut.[5]
ReferencesEdit
Coetzee, Renata (2012). Spys en Drank.
Gerber, Hilda (1959). Traditional cookery of the Cape Malays.
^"How To Make Traditional Cape Malay Koeksisters". The Cape Grocer. 2021-02-08. Retrieved 2021-04-09.
sister, this, article, about, cape, malay, version, dish, version, associated, with, afrikaners, koeksister, koesister, sister, traditional, cape, malay, pastry, often, described, spicy, dumpling, with, cake, like, texture, finished, with, sprinkling, coconut,. This article is about Cape Malay version of the dish For the version associated with Afrikaners see koeksister A koesister or koe sister 1 is a traditional Cape Malay pastry often described as a spicy dumpling with a cake like texture finished off with a sprinkling of coconut 2 KoesisterAlternative namesKoe sisterTypePastryCourseDessertPlace of originSouth AfricaMain ingredientsDough sugar syrup desiccated coconut spicesThe inaugural World Koesister Day was celebrated on Sunday 1 September 2019 at an event hosted at the Radisson RED Hotel V amp A Waterfront Cape Town South Africa in partnership with Vannie Kaap World Koesister Day is celebrated on the first Sunday in September Cape Malay koe sisters 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 3 Traditional Cape Malay KoesistersThe 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 Malay slaves 4 among whom they were known as koe sisters apparently suggesting polite gossiping among spinsters Cape Malay koe sisters are different from the Afrikaner version called koeksister which is a crisp and syrupy twisted or plaited doughnut 5 References EditCoetzee Renata 2012 Spys en Drank Gerber Hilda 1959 Traditional cookery of the Cape Malays How To Make Traditional Cape Malay Koeksisters The Cape Grocer 2021 02 08 Retrieved 2021 04 09 Cape Malay Koesisters Gateway Magazine Duckitt Hildagonda J 1891 KOESISTERS Hilda s where is it of recipes London Chapman and Hall Green Lawrence 1949 Chapter 4 Country Hospitality In the Land Of Afternoon Howard Timmins Koeksisters Huisgenoot Wenresepte Retrieved 13 September 2017 See also Edit nbsp South Africa portal nbsp Food portalList of African dishes Retrieved from https en wikipedia org w index php title Koe 27sister amp oldid 1177710493, wikipedia, wiki, book, books, library,
