Yema balls

yemaballs

When I met with girl friends from law school for our annual Christmas get-together one night last week, we exchanged gifts and each of them got a container of yema balls from me. The photo above was taken by one of my friends while we were having coffee that night. She posted it on Facebook and I’m using it (thank you, Laly!) because I’ve made huge batches of yema balls twice over the past week already but I’ve never gotten the chance to take photos to replace the old one in this post as it was originally published in 2005.

Yes, this is an old post. I am republishing it because I have a new recipe for yema balls — not much different from the old one but I added a few other ingredients, the measurements are now more accurate and I bothered to count how many yema balls I could make for every batch.

Yema is a sweet concoction made with thickened milk. Some recipes, like mine, include egg yolk; other recipes contain milk and only milk. The first time I posted my yema balls recipe, Alex was 11 years old and had been asking for the longest time if we could make pastillas. Well, the thought of rolling each tiny pastillas and wrapping it in paper just seemed too much work. Yema balls would be easier. Same taste, same texture but no wrapping necessary. So, on a sweltering summer day in May of 2005, we made yema balls from a can of condensed milk, powdered milk, an egg yolk, a little butter, powdered coconut cream and white sugar. Traditional recipes don’t include coconut cream but I wanted something unique, so I decided to add some.

They were so good that Alex was “tasting” the cooked mixture before she could roll it into balls. »

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