Prep 5 mins
Cook 10 mins
legend has it that yema balls were first made during the spanish era . they found a way to use up the excess yolk while the egg whites are used for the foundation of churches. (looking at the size and number of churches here, there must be a lot of yema balls made) . *this is usually served wrapped in colored cellophane. this is also very sweet. i really dont know how long it takes to make and how many servings.
- 1 cup condensed milk
- 5 egg yolks
- 1⁄2 cup mashed potatoes
- 1 tablespoon vanilla
- 1 tablespoon butter
- 1 cup sugar
- 1⁄2 cup water
- 1⁄4 teaspoon cream of tartar
- combine all the ingredients for the yema and cook until the mixture is thick.
- set aside and cool.
- roll into balls of about 1 inch in diameter.
- Prepare the syrup: blend all the ingredients for the syrup.
- Bring to a boil until syrup is caramel-colored.
- insert a toothpick into the yema ball and dip into the syrup.
- cool on greased baking pan.