UltraMel Floating Islands with Magwinya

Magwinya with custard? You bet! Delicious ‘floating island’ magwinyas with Ultra Mel Custard is the homegrown South African treat you have try. These magwinyas are piped with cream-soda custard and are served swimming in a custard base. 



  • 400g flour
  • 2 tsp salt
  • 10g yeast
  • 3 Tbs sugar
  • 400ml water

Magwinya filling

  • Cream Soda Ultra Mel
  • peppermint caramel treat
  • 1 vanilla pod

Custard base

  • 400ml Ultra Mel Vanilla Custard
  • 5 rooibos teabags
  • 200ml milk


  • mint
  • cinnamon
  • brown sugar


Custard base - Steep the teabags in the milk for 15 minutes. Combine 200ml tea with 400ml Ultra Mal Custard. Pour into a dish.

Magwinya mix - Mix the flour, yeast, sugar and salt together. Stir in enough water to form a soft, pliable dough. Knead for 8-10 minutes. Once smooth, put the dough in a well-oiled dish and place in a warm area until the dough doubles in size. Once it has risen, knock the dough back to its original size and form a ball. Divide the dough into smaller equal pieces. Shape as desired. Heat oil to 170℃ and deep-fry.

Magwinya filling - Mix all the ingredients together and fill a piping bag with the mixture. Make a small hole in each magwinya. Squeeze a small amount into each magwinya.

Serving - Roll the magwinya in cinnamon and sugar. Place each magwinya into the custard base dish and garnish with mint.