Cinnamon-Sugar Banana Roti Roll-Ups with Teh Tarik Caramel Dip

Method

1. Bring the water to the boil in a small 14 cm pan on high heat, turn off the heat, add the tea bags and steep for 4 min. Squeeze the bags against the side with a spoon and remove them. Strong tea keeps its flavour once the condensed milk goes in.

   Add in this stepWater 100 mlStrong black tea bags 1

   high heat

2. Add the condensed milk and salt to the tea and cook on medium-low heat for 5 min, stirring all the time, until the bubbles turn small and it coats a spoon like syrup. Turn off the heat; it thickens more as it cools. If it gets too thick, add a splash of hot water.

   Add in this stepSweetened condensed milk 4 tbspFlaky salt 1 pinch

   medium-low heat

3. Leave the frozen roti at room temperature for 5 min until just pliable. Melt half the butter and brush it over one side of each roti, then sprinkle with half the sugar mixed with the cinnamon. Lay a peeled banana along one edge and roll up tightly. If the banana is too long, trim the ends to fit.

   Add in this stepFrozen plain roti paratha 2Butter 10 gSugar 1 tbspGround cinnamon ¼ tspBananas (with a few brown spots) 2

4. Melt the rest of the butter in a 24 cm pan, put the rolls in seam-side down and cook on medium-low heat for 7 min, turning, until golden and crisp all over. Keep the heat moderate: the sugar burns easily.

   Add in this stepButter 10 g

   medium-low heat

5. While they're hot, roll them in the remaining cinnamon sugar to coat, then cut into 3 cm slices and arrange them cut-side up on a plate.

   Add in this stepSugar 1 tbspGround cinnamon ¼ tsp

6. Serve with the teh tarik caramel dip in a small bowl. The banana inside is very hot, so let them cool a moment before eating.