With its roots in the Cape Malay community and traditionally enjoyed on a Sunday morning, the koe’sister is one of South Africa’s most beloved culinary traditions.
As National Koe’sister Day on 6 September kicks off National Heritage Month, Wayne Blake, Group Food and Beverage Manager of ANEW Hotels & Resorts, celebrates the tradition of Cape Malay cooking with creative variations to try at home.
“A fresh Koe’sister done right? You simply cannot beat it! That soft fried dough soaked in syrup, the gentle nuttiness from coconut, and that warm cinnamon spice running all the way through. It is rich, and undeniably comforting, so indulgent, but also extremely familiar. Anyone who knows me knows I cannot resist putting a fresh spin on a classic recipe, so when I discovered there is a National Koe’sister Day, I knew I had to have some fun with it.”
Wayne shares his “cannot fail” koe’sister recipe and five creative twists of the much-loved, Cape classic.
The classic koe’sister recipe
(yields =/- 24 to 30, depending on size)
In a large bowl combine 500g cake flour, 10g baking powder, 5g salt, 15ml ground cinnamon, 5ml ground ginger, 5ml ground cardamom and 5ml ground aniseed. In a separate bowl whisk 100g sugar, 2 eggs and 250ml milk until fully combined and add to the dry ingredients. Mix until a soft slightly sticky dough forms, avoiding overmixing. Cover and rest for 45 minutes at room temperature.
Lightly oil or flour hands and portion dough into 20g to 25g pieces. Shape each piece into a small log about 5cm to 6cm long and 2cm thick. Keep shapes consistent for even frying. Heat the oil to 170°C in a deep heavy based pot. Fry in small batches, turning gently, until golden brown and cooked through, about every four to six minutes. Remove with a slotted spoon or tongs and drain briefly on paper towel.
For the syrup combine 500ml water, 500g sugar, 5ml cinnamon and 5ml lemon juice in a pot. Heat whilst stirring, until the sugar is fully dissolved and the syrup is hot and lightly coating the back of a spoon. Do not reduce to a thick syrup. If needed, loosen with a small splash of hot water to maintain a light pouring consistency. While syrup is hot, dip each koe’sister briefly for 3 to 6 seconds using tongs or a slotted spoon, turning once to coat evenly. Remove immediately and allow excess syrup to drip off, then roll in desiccated coconut while still warm. Serve warm or at room temperature.
Safety note: Work with extreme care when handling hot oil and hot syrup as both can cause serious burns. Never overfill the pot with oil and always fry in small batches. Keep the cooking area clear and dry and never allow children near hot oil or syrup.
CREATIVE ALTERNATIVES
- Spiced pineapple and lime Koe’sisters
Using the classic koe’sister recipe, make a pineapple filling by cooking 150g pineapple crush with 5ml kashmiri chilli powder over medium heat until jammy and reduced. Allow to cool completely.
Portion the dough into equal pieces, flatten each piece into a small disc, place a spoon of the cooled pineapple mixture in the centre, then seal carefully to form a smooth dough ball, ensuring the filling is fully enclosed.
Fry as per the classic method, turning gently until golden brown and cooked through. Once fried and soaked, finish with coconut as per the classic recipe, with an optional light dusting of lime zest for a fresh citrus lift.
Top tip: Cook the pineapple until it is almost completely dry and paste like, reducing it overheat until most of the moisture has evaporated, since any remaining liquid will soften the dough too much.
2. Salted condensed milk cardamom Koe’Sisters
In a pot combine 300ml water, 150ml evaporated milk, 120ml condensed milk, 5ml ground cinnamon, 3ml ground cardamom and a generous pinch of salt. Heat gently over low heat, stirring constantly, until the mixture is smooth and lightly thickened and coats the back of a spoon in a soft ribbon. Do not allow to boil as the dairy can split or catch. The koe’Sisters are dipped while hot and allowed to soak briefly so they absorb the rich condensed milk syrup, then rolled in desiccated coconut. The result is creamy and spiced with a subtle salted edge that cuts through the sweetness and lifts the warm cardamom notes, giving a more rounded finish.
Top tip: The salt is not just seasoning, it is intentional. Without it the syrup can become overly sweet and heavy, so balance carefully and taste before dipping.
3. Rooibos naartjie Koe’sisters
Replace half of the syrup water with 250ml strong brewed rooibos tea. Heat long with 500g sugar, 5ml cinnamon and strips of naartjie peel before removing the peel. The rooibos brings depth while the naartjie adds a citrus lift that is unmistakably South African.
Top tip: Remove the naartjie peel as soon as it has infused to prevent any bitterness developing in the syrup.
4. Wild card: Marmite coconut and black pepper Koe’sisters
If you are feeling adventurous, use warmed 80ml syrup and whisk with 7g Marmite until partially emulsified to create a light savoury glaze. The koe’sisters are first dipped in syrup then lightly brushed with the Marmite glaze and rolled in desiccated coconut mixed with freshly cracked black pepper and a small pinch of salt. This version is intentionally bold, and the Marmite should be used sparingly.
Top tip: Apply the Marmite glaze very lightly after dipping to avoid masking the sweet and savoury balance.
5. Candied apple Koe’sisters paying homage to the Cape Town Carnival
Use the classic koe’sister recipe as the base, then prepare a stewed apple filling by cooking 250g peeled and diced apples with 30g sugar, 5ml lemon juice and 2,5ml ground cinnamon over medium heat until soft and jammy, then allow to cool completely. Lightly oil, or flour, hands and portion dough into 20g to 25g pieces, flatten each piece into a small disc, place a spoon of the cooled stewed apple in the centre, then seal carefully to form a smooth dough ball ensuring the filling is fully enclosed.
For the caramel glaze, gently heat 150g sugar over medium heat until fully melted and caramelised into a light golden caramel, then dip the top of each koe’sister into the caramel and place down immediately to set. Finish by sprinkling with desiccated coconut while still slightly warm and allow to cool so the caramel firms into a glossy finish.
Top tip: Cook the apple filling down until it is thick and dry, then cool completely before filling. Any excess moisture will cause leaking or splitting during frying, so a firm, well-sealed dough ball is key.
