Traditional Malay Koeksisters




  • 4 cups cake flour
  • 2 cups self raising flour
  • ⅓ cup sugar
  • 2.5ml salt
  • 10g (1 pkt) instant yeast
  • 10 ml fine cardamom
  • 10ml fine ginger
  • 10ml fine cinnamon
  • 10ml aniseed
  • 1 large egg
  • 15ml oil
  • 30ml butter
  • 375ml (1½ cup) hot water
  • 375ml (1½ cup) milk
  • Oil for deep frying
  • Desiccated coconut for sprinkling

For the syrup

  • 1 cup sugar
  • 1 cup water
  • 1 cinnamon stick
  • 2 cardamon pods



  • Mix flour with spices, sugar, yeast and salt.
  • Melt butter in hot water and mix milk.

  • To dry ingredients add egg, oil and milk-water mixture.
  • Mix thoroughly to form a soft smooth dough.
  • Leave to rise for about 1- 2 hours in a warm place.

  • Once risen, moisten hands with oil and roll dough into a sausage shape and cut into 2cm slices.
  • Set aside to rise again.
  • Lightly stretch slices to form an oval shape and deep fry in medium hot oil until golden brown.
  • Remove with a slotted spoon and drain on a paper towel.

  • Place all the ingredients in a large saucepan and bring to a slow boil, stirring to ensure sugar does not burn.
  • Stir until the sugar syrup becomes slightly sticky.
  • Boil the koeksisters in it for 1- 2 minutes, remove with a slotted spoon.
  • Sprinkle with a little of the dessicated coconut and serve hot.


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