Recipe by Fatima SydowCourse: DessertCuisine: Cape Malay


  • 5 tbsp of caster sugar

  • 2 eggs

  • 5 tbsp of oil

  • 1 tbsp of vanilla essence

  • 2 & ¾ cups of cake flour

  • 3 tsp of baking powder

  • 300 ml of buttermilk

  • 2 cups of water

  • 2 cups of sugar


  • 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 the dry ingredients and add the buttermilk and mix just until well combined. Cover the bowl of batter and allow to rest for 30 minutes.
  • Next, in a deep saucepan on medium heat, deep fry by spooning the batter into the oil and fry until golden brown on each side. Remove with a slotted spoon and place on a paper towel.
  • Next cook your water with the sugar for 15 minutes to make a sugar syrup. Dunk the bollas in the warm syrup just once and remove with a slotted spoon.
  • Sprinkle with desiccated coconut and serve.

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