Ingredients:
- 1 tin condensed milk
- 400ml water (use condensed milk tin to measure)
- 350ml strong Rooibos tea (2 teabags)
- 1 tbsp butter
- 2 cinnamon sticks
- 1 tsp vanilla essence
- 4 eggs, separated
- 125g cornflour
- A little water for mixing
- 1 x 400g packet spring roll wrappers
- 1 egg white (for sealing)
- Oil for deep frying
- Cinnamon sugar for coating
Method:
- Steep 2 Rooibos teabags in 350ml of boiling water and set aside.
- In a pot, slowly heat the condensed milk, measured water, brewed tea, cinnamon sticks, vanilla essence, and butter, stirring continuously.
- In a separate bowl, mix egg yolks, cornflour, and a little water until smooth.
- Once the milk mixture is near boiling, temper the egg mixture by adding a small amount of hot milk, stirring well. Then, gradually mix it all back into the pot, stirring constantly until thickened.
- Beat egg whites to stiff peaks and gently fold them into the custard. Allow the mixture to cool.
- To assemble, place a spring roll wrapper on a flat surface and brush all four edges with egg white. Add a heaped teaspoon of the milk tart filling near the edge closest to you, fold in the sides, and roll up tightly like a cigar. Ensure there are no gaps for the filling to leak.
- Heat oil and fry in small batches until golden brown. Remove and immediately coat in cinnamon sugar.
- Serve warm and enjoy!
Crispy, creamy, and bursting with South African flavor—these are a must-try! 🇿🇦✨
Recipe from: www.foodiesofsa.com