We love that through our Insta page [Follow us @therefillerysa], we find some fantastic local and aspiring chefs whose recipe’s make us go “Ooooh”.
Meet Corvin Pietersen
We saw his Cape Malay Koeksister recipe and had to share it with you all.
500g Cake flour
1 1/2tsp Ginger powder
2tsp Cinnamon powder
1tsp Cardamom powder
2tsp Aniseed powder
1tsp Star anise powder
1/2 Cup sugar
1 Cup boiling water
1tbsp Unsalted butter
1 Large egg
Milk – as needed to fill 500ml combined
1 Naartjie rind
1 Cinnamon stick
- Combine the dry ingredients
- In a saucepan, combine the wet ingredients and warm though on the stove to allow ingredients to combine
- Ensure the wet ingredients are luke warm as to not kill the yeast when mixing with the dry ingredients
- Once wet and dry is combined, set the dough aside to rise for an hour
- While dough is rising, prepare the syrup. Syrup should be glossy and smooth. If it reduces too much, add water
- Once dough has risen, knock it back and portion into 40g pieces
- Shape and allow to rise for another hour
- While rising, heat oil for deep frying.
- Deep fry the koesisters on induction number 6. For gas stoves use a low to medium heat.
- Once koesisters are deep fried and cooked all the way through, poke hole in the top part to allow for syrup to seep into the dumpling
- While the syrup is reducing, place the koesisters inside to allow to soak the the syrup
- Once the koesisters has been soaked in the syrup, coat with desiccated coconut
Enjoyed this recipe By Corvin, then check out his Insta page, his tag is @corvinpietersen