Raadiyah Soeker- When the Baton Is Passed

Raadiyah may be fairly new to the koesister-making business, but the culture of koesisters runs deep in her blood. It’s a tradition that has lived in her family for as long as she can remember — one shaped by Sunday mornings, shared plates, and the quiet understanding that some foods carry more than flavour… they carry legacy.

In her family, the title of “Koesister Queen” is not given lightly. That honour belonged to her husband’s aunt, a woman whose koesisters became legendary in their circles. When she recently retired her koesister duties, she didn’t simply step away — she passed the baton. And with it, a great responsibility.

Taking over was not automatic. There were batches made and remade. Adjustments, patience, and learning curves. Each one was tested, tasted, and measured against a legacy built over the years. Only once her koesisters were deemed worthy of the Koesister Queen standard did she truly step into the role — and she did so with pride, confidence, and respect for the tradition she was entrusted with.

What gives her koesisters their unmistakable edge is a detail most wouldn’t think of — naartjie peel powder, made from scratch. It’s her secret touch, prepared by hand, layered gently into the recipe, adding depth and character that lingers long after the last bite. Not flashy. Just thoughtful. Just right.

To her, the perfect koesister demands a pause. A moment of appreciation. Light and fluffy, delicately sweet, finished with the right amount of coconut — the kind that makes you slow down and savour, rather than rush to the next bite.
And in her family, there is no debate: if you’re not having a koesister on a Sunday morning… what are you even doing?

Because for her, this isn’t just about stepping into a business. It’s about honouring trust, protecting heritage, and carrying forward a tradition that was handed to her with love. One carefully made koesister at a time.