Cape Malay Type Slightly Spiced Baked Custard Recipes

MILK TART CAPE MALAY STYLE

Milk Tart Cape Malay Style image

Milk Tart Cape Malay Style

Provided by Shahieda Jardien

Categories Savouries, Sauces, Ramadhaan, Eid

Time 1h

Number Of Ingredients 19

Ingredients

200ml castor sugar
30ml sunflower oil
250g butter
2 eggs
5ml vanilla essence
500ml cake flour, sifted
500ml self-raising flour, sifted
10 eggs
125ml sugar
1 litre milk
30ml custard powder
15ml cake flour
5ml sugar
10ml vanilla essence
5 drops almond essence (optional)
2 pieces stick cinnamon
3 cardamom pods (Elachi (cardomom))
60ml butter
3ml ground

Steps:

For the base: Beat sugar, oil & butter in a large bowl till light & fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla essence until well blended. Mix in flours until you have a soft dough. Using two thirds of the dough, press into rectangular oven dish including sides. Allow to rest in the fridge until the filling is ready. Preheat the oven to 160 C. For the filling: Beat eggs & sugar in a very large bowl till thick & well blended, set aside. Mix 50ml milk with the custard powder, flour & 5ml sugar. Heat the rest of the milk in a saucepan until it reaches boiling point, remove from heat. Stir in custard mixture and mix well. Slowly pour milk mixture into eggs, while beating continuously. Add vanilla essence, almond essence (if using), cardamom pods & stick cinnamon & mix well. Pour filling into prepared biscuit crust, dot with 60 ml butter & sprinkle with 3ml ground cinnamon. Bake for 35-45 minutes until set.

BO-KAAP CAPE MALAY CURRY POWDER - SOUTH AFRICAN SPICE MIXTURE

Bo-Kaap Cape Malay Curry Powder - South African Spice Mixture image

My take on Cape Malay curry powder; I devised this when I finally finished my precious box of this type of curry powder, that had been sent to me in a Herbs and Spices swap by Zurie! I checked the ingredients list and finally after a little trial and error, I came up with this, and it is a pretty close match! Influenced by Malay cuisine, Cape/Malay curry powder/masala is a blend of sweet and pungent spices to include cloves, cardamon, fennel, mustard, coriander, turmeric, fenugreek, a little chilli and black pepper. A curry powder/masala of a mild heat yet full of the flavours you expect in Indian curry. This curry spice mix is wonderful in all types of curries, but especially authentic Cape Malay style cuisine, and of course curries.

Provided by French Tart

Categories South African

Time 7m

Yield 1 Large Jar Curry Powder

Number Of Ingredients 12

Ingredients

1 tablespoon clove
1/2 cup coriander seed
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 tablespoons cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 curry leaves, chopped into small pieces

Steps:

Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become pungent and release their fragrance. Place them in a food processor or coffee grinder and pulse until they are finely ground - or grind them with a pestle and mortar.
Add the remaining ground spices, including the chillies and the curry leaves, to the roasted spices and mix well.
Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.

CAPE MALAY KOEKSISTERS

Cape Malay Koeksisters image

Cape Malay Koeksisters

Provided by The Kitchen Girl

Categories Biscuits & Pastries

Time 1h

Number Of Ingredients 18

Ingredients

4 cups cake flour
2 cups self raising flour
2.5ml salt
10g (1 packet) 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
1 cup sugar
1 cup water
1 cinnamon stick
2 cardamon

Steps:

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. Syrup 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 for1- 2 minutes, remove with a slotted spoon. Sprinkle with a little of the dessicated coconut and serve hot.

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