Yema Balls Recipe

Yema Balls Recipe

3 egg yolks

180 g condensed milk

120 g mashed potato

1 tablespoon plain flour

1 teaspoon vanilla essence

1 tablespoon butter

⅛ teaspoon salt

Sugar Glaze:

100 g sugar

60 ml water

⅛ teaspoon cream of tartar

Method:

Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes.  Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls.  For the sugar glaze, combine the ingredients in a saucepan and bring to a boil.  Cook until syrup is lightly caramelized.  Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper.