MKRSA Recipe: Cape Malay koesisters, sweetened cream, naartjie coulis, almond crumb

10 December 2017
Any dish Jan Hendrick wants in his restaurant is worth making. Here's the recipe.
MKRSA dessert finale

Cape Malay Koesisters, Sweetened Cream, Naartjie Coulis, Almond Crumb



  • 250 ml luke warm water
  • 125 ml luke warm milk
  • 5 ml baking powder
  • 10 g instant yeast
  • 30 ml castor sugar
  • 45 ml melted butter
  • 5 ml salt
  • 15 ml ground ginger
  • 30 ml aniseed
  • 30 ml ground cinnamon
  • 2.5 ml freshly ground cardamom
  • 2 eggs

Sugar syrup:

  • 750 ml sugar
  • 500 ml water
  • 3 cinnamon sticks
  • Canola oil for frying
  • 750 ml dessicated coconut

Naartjie couli

  • 250 ml sugar
  • 125 ml water
  • Juice of 6 naartjie
  • zest of 3 naartjies


  • 500 ml cream
  • 250 m castor sugar
  • 4 vanilla pods


  • 375 ml flour
  • 50 g melted butter
  • 125 ml castor sugar
  • 60 ml dessicated coconut
  • 60 ml almonds, ground
  • 125 ml almonds, chopped



  • Mix all ingredients together in a stand mixture until you get a sticky dough.  The dough is very soft.  Knead for 8-10 minutes. Using oil to prevent the dough from sticking to your hands.
  • Rub oil over the dough and cover with a cloth to let it rise to double in size.
  • Roll out into balls and deep fry in oil on a medium heat until brown and cooked through.  Turning half-way through. 

Sugar syrup:

  • Heat the sugar, water and cinnamon stick over a medium heat till the sugar has dissolved. Let it simmer till the koesisters are ready.

Finishing the koesisters:

  • When the koesisters are done frying, let them soak in the hot syrup for 2 – 3 minutes and then roll them in coconut.


  • Mix the flour, butter, caster sugar, coconut and almonds together.  Place on a baking tray and bake in a 180°C oven until golden brown

Naartjie coulis:

  • Add all the coulis ingredients to a pot, keeping some of the naartjie zest apart for the cream. Let this cook together until it becomes a sauce that will coat the back of a spoon. 


  • Start whipping the cream, slowly add the castor sugar and whip until stiff. Place in a piping bag.

To Serve:

  • Place some of the crumb on the side of the plate, adding some uncooked coconut.  Then place the Koesister and Naartjie coulis next to it and pipe some cream on the plate and dress with naartjie zest.