Categories: dessert
Ingredients
- 1-1/2 c. of sweetened condensed milk
- 2 c. of powdered full cream milk
- 1 50-g. pack of coconut cream powder
- 1 egg yolk
- 1 tbsp. of butter, softened
- a cup of white sugar
- small paper cups (bottom should be 1-inch in diameter)
Directions
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Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.
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Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the coconut cream and stir until smooth. Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.
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Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.
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Place the white sugar in a wide shallow bowl.
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Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls. Drop gently into a paper cup. Repeat for the remaining mixture.
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I wish I can tell you how many yema balls we were able to make from the given ingredients but I can’t. We were eating the yema balls as my daughter rolled them. :lol:
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For best results, chill the yema balls before serving.