INGREDIENTS:
- 1 cup egg yolks
- 1 can condensed milk
- 1 tablespoons dayap juice
- 1 tablespoon butter
- Cooking oil
- 1 ¼ cups sugar, divided
- ½ cup water
INSTRUCTIONS:
- Combine egg yolks, condensed milk and dayap juice in a double boiler. Stir continuosly while cooking over low heat.
- Mixture is cooked when it is thick and lumpy. Add a spoonful of butter to the thickened misture and mix well. Let cool.
- Brush the cookie sheet with a little oil. To prevent candy mixture from sticking, oil the palm of your hands as well. Scoop portions of the egg yolk mixture. With the hands, roll these into 1 ½ inch balls. Set aside on oiled cookie sheet. Insert a toothpick into each yema ball.
- In a small pan, over low heat, burn one to two teaspoons of the sugar. Remove from heat. Stir 1 cup sugar into the burnt sugar; return pan into to low heat. Add water and bring mixture to a low boil without stirring. The burned sugar gives the syrup its golden color.
- Syrup is ready after about ten minutes of low boiling. To test, with a teaspoon, scoop a small amount of syrup and dip it in a saucer of water. If the syrup forms into a hard ball candy, it is ready to coat the yema balls. Remove from heat.
- Dip yema balls into the syrup. Work fast because the syrup solidifies witha afew minutes. Put the yema balls bakc on the greased cookie sheet and allow the syrup to cool and harden. Serve on a candy tray or wrap in cellophane and store in a candy jar.
Source: Cooking Signature
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