Rille Gebak is similar to spiced doughnuts made into a distinctive diamond shape. The texture inside is moist and soft whilst the outside is crispy. Rille Gebak can be dipped in sugar syrup or dipped in cinnamon sugar. I dipped mine in cinnamon sugar. My Aunty Labeba kindly shared her recipe with me, I only made half of the recipe and got out approximately 25 rille Gebak. She tells me the last time she made it was when my grandfather was alive!
Salwaa Smith – Cape Malay Cooking & Other Delights
From My Kitchen To Yours – keeping our heritage alive for the past 10 years!
1 cup brown sugar
4 Tbsp oil
2 large eggs
500g self-raising flour (small packet)
1 tsp baking powder
2 tsp fine ginger
2 tsp fine cardamom
2 tsp fine cinnamon
2 tsp fine naartjie peel (dried satsuma peel) see cook’s note below
¼ tsp bicarbonate of soda
1 – 1¼ cup milk
Oil for deep frying
You may use brown sugar or yellow sugar
I keep all my naartjie peels, dry in the air fryer or oven then grind in a spice grinder.
As a guide, I only use 250ml measuring cups
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Rafiekah Jardine says; “I had this at least 30 years ago when my great aunt, ghalati (I really should find out what her name was) made them.”
Adri du Pont says; “The last time I had the honour and pleasure of having authentic, honest rillebak was in 1991 in Paarl ❤️”
Posted on 24/01/2022, in Desserts, Rille Gebak and tagged Cape Malay Rille Gebak, Rille Gebak, Salwaa's cape malay cooking, Salwaa’s Cape Malay Kitchen, Traditional Cape Malay Food. Bookmark the permalink. Leave a comment.