From classic to candied apple: Five creative ways to enjoy koe’sisters
From the traditional syrup-soaked classic to pineapple, rooibos and candied apple variations, here are five creative ways to enjoy the beloved South African treat.
The koe’sister is a beloved South African treat with roots in Cape Malay cuisine. This deep-fried dough, soaked in syrup and dusted with desiccated coconut, boasts a warm cinnamon spice and nutty coconut flavor. Food expert Wayne Blake, from ANEW Hotels & Resorts, shared a traditional recipe and five creative twists to recreate the koe’sister at home.
Blake praised the rich, comforting texture of the dough, made from cake flour, baking powder, salt, cinnamon, ginger, cardamom, and aniseed, combined with eggs and milk. For the syrup, equal parts water and sugar are heated until dissolved, then mixed with cinnamon and lemon juice before dipping the fried koe’sisters. To prepare, the dough is mixed, rested, and divided into small logs before frying until golden brown.
After draining, each koe’sister is briefly dipped in hot syrup, rolled in coconut, and served warm. Blake warns to exercise caution with hot oil and syrup to prevent burns.
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