Last Updated on May 22, 2012 by Ed Joven
Yema Balls with Mashed Potato
Yema Balls Ingredients:
- 3 egg yolks
- 180 g condensed milk
- 120 g mashed potato
- 1 tablespoon plain flour
- 1 teaspoon vanilla essence
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 box tooth pick
Yema Balls Cooking Instructions:
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.