Yema is a sweet concoction made with milk and egg yolks. My 11-year-old daughter 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. While trying to decide what we would have for lunch today, my daughter and I made some 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 my daughter was “tasting” the cooked mixture before she could roll it into balls. Yep, division of labor. I did the cooking and the stirring; she did the rolling.
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)
Cooking procedure :
Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.
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.
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.
Place the white sugar in a wide shallow bowl.
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.
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.
For best results, chill the yema balls before serving.