If you follow this blog, you’d know that I tried to make fluffy yema balls last week. Unfortunately, it ended up in something close to a disaster (click this to read last week’s post on how NOT to make yema)
. What was supposed to be soft, round, yellow, and fluffy balls of yema lightly coated in sugar ended up as a hard, brownish, uneatable slab of sugar.
Minor setback, I thought. So for the weekend, armed with a new recipe and renewed vigor, I gave it another shot. And the end result looked like this-
|Yummy yema balls!
Following the recipe
from The Pilgrim’s Pot’s and Pans (with a few tweaks)
, I had me some fantastically fluffy yema balls when I was done. (WARNING: The following text will contain much gloating at the success of my second atttempt in the kitchen.)
||Prepare the ingredients. A 300ml can of condensed milk, 10 eggs, butter, sugar, and cupcake cups.
||Separate the egg yolks (set aside the egg whites) and put them in a medium-sized bowl.
||Beat the egg yolks, pour the condensed milk, and mix well. Notice the beautiful golden yellow color of the mixture?
||Set the heat on low (as low as you can), lightly coat the non-stick pan with butter, and pour the mixture in.
And then comes the stirring-
||Initially, your mixture should be slightly thick, with a consistency not unlike syrup. Stir your mixture some more.
||After about 10 minutes of stirring, your mixture should be noticeably thicker. Make sure your heat is set to low, so your mixture maintains its happy yellow color. Keep stirring.
||After 15 minutes of stirring, most of the water should have evaporated and your mixture is about as thick as your typical congee.
||After 20 minutes of stirring, your mixture should be thick and dry enough, similar to the texture of cookie dough.
And now the fun part-
||Transfer the dry mixture into a bowl and wait for it to cool. After about 10 minutes, you can start rolling them into balls.
||Lightly coat your hands with butter and scoop out a small amount and roll it into a ball. Dip in white sugar and place it on the cupcake paper. Repeat until you use up all the batter and serve.
You now have soft and rich yellow yema balls. I deviated from the recipe I found online and did not add lime to the mixture because I thought that might give it a weird tangy taste. I also opted not to coat it in caramelized sugar because I did not want the rich taste of the milk and egg mixture overpowered by caramel, which tends to be too sweet.
This version of yema balls is sweet but not too sweet either. You can eat as many servings as you want and it won’t leave a bitter taste in your mouth. The plain white sugar coating gives each bite of the soft ball a nice crunch. They’re soft but they hold together well and are not messy to eat. You know you’ve made yummy yema when everyone who tried it loved it and requested for a second batch.
I’m not so useless in the kitchen after all, yay! (Thanks Comicology dude, for being a cute kitchen elf.
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Mel is a developer by day, a couch potato by night, and a bacon lover at all times. She likes good noms, cute puppies, the color orange, and all things bacon. You may contact her at email@example.com
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