Cape Malay Cooking with Fatima Sydow
• 5 tbsp Castor Sugar
• 2 eggs
• 5 tbsp oil
• 1 tbsp of vanilla essence
• 2 & 3/4 cups cake flour
• 3 tsp baking powder
• 300ml buttermilk
• 2 cups water
• 2 cups sugar
Desiccated coconut .
In a large bowl, beat the sugar and eggs with a hand whisk until creamy. Add the oil and vanilla essence and whisk until fluffy. Sift in dry ingredients and add the buttermilk and mix until well combined. Don’t over mix.
Cover the bowl of batter with cling wrap or a tea towel and allow to rest for 30 minutes. Once ready, use a tablespoon to scoop the batter and shape into a round ball. Deep fry in a deep saucepan on medium heat.
Fry until golden brown on each side. Remove with a slotted spoon and place on a paper towel.
In a separate pot, cook your water with sugar for 15 minutes to make a sugar syrup. Dunk the Bollas into the warm syrup just once and remove with a slotted spoon.
Sprinkle with desiccated coconut and serve. Delicious and light. If your batter is too runny .. Simply add 2-3 tbsp of flour .