How To Make Vetkoek | @capemalaycooking

​Vetkoek ‪@capemalaycooking‬ From My Kitchen To Yours - keeping our heritage alive for the past 10 years! Traditional South African vetkoek are balls of deep-fried dough that can be stuffed with sweet or savoury fillings for a delicious snack or light meal. Vetkoek is traditionally served filled with mince curry. My mom also served vetkoek with curry instead of roti or rice. Vetkoek dough can be frozen for later use, thaw and fry as needed. Ready fried vetkoek can also be frozen. My recipe makes 20 vetkoek. Ingredients: cake flour oil salt sugar yeast Water as needed Oil for frying Why is my vetkoek raw inside? Warm oil in deep pot, oil should be at least 2 inches deep, on medium heat. If they get dark too quickly, they'll still be raw inside, and your oil is too hot. If the oil is not hot enough, the vetkoek will absorb lots of oil. They should be the colour of doughnuts when ready. Origins of vetkoek. Dutch immigrants who moved from Cape Town to the interior of South Africa in the early 1800s, known as Voortrekkers, or "those who trek ahead," began making vetkoek because it was quicker and easier to cook than typical breads. The bread is similar to the Dutch oliebollen, a sweet fried bread containing raisins. For more Cape Malay Cooking recipes don't forget to subscribe and press the notification button: Follow me on social media: INSTAGRAM: www.instagram.com/capemalaycooking FACEBOOK:   / capemalaycoo.  . subscribe to my website: www.capemalaycookingdelights.com SHOP ONLINE: Buy me cookbooks, Ebooks and spices here: www.capemalaycookingdelights.com For any queries please email [email protected]