Yema Balls with Mashed Potato Recipe

Last Updated on May 22, 2012 by Ed Joven

Yema Balls with Mashed Potato

• 3 egg yolks
• 180 g condensed milk
• 120 g mashed potato
• 1 tablespoon plain flour
• 1 teaspoon vanilla essence
• 1 tablespoon butter
• ¼ teaspoon salt
• 1 box tooth pick
  

• 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)
  

• Roll into 2.5 cm diameter balls in white sugar to prevent it from sticking to each other.

• Stick 1 toothpick to the Yema balls  then wrap in colored cellophane paper.

•    Store in a Jar.