- 395 g can sweetened condensed milk
- 20 g unsalted butter
- 80 g (⅓ cup) strawberry-flavoured jelly crystals
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You will need 24 mini patty cases for this recipe.
Place condensed milk, butter and 2 tbsp jelly crystals in a saucepan over medium heat and cook, stirring constantly, for 10 minutes or until mixture thickens and starts to come away from side of pan.
Transfer to a greased plate and cool. Using greased hands, roll teaspoonfuls of mixture into balls, then roll in remaining 2 tbsp jelly crystals. Place in mini patty cases to serve. Store for up to 2 weeks.
As seen in Feast Magazine, Issue 17, pg49.
Photography by Dieu Tan.