YEMA
INGREDIENTS:
1-300ml can full cream condensed milk
9 pieces egg yolk
½ teaspoon grated dayap/lemon rind
½ cup granulated white sugar for rolling
2 tablespoons butter to grease hands
PROCEDURE:
- Combing the first 3 ingredients in a non-stick frying pan. Cook over low heat stirring continuously with a wooden spoon, until the mixture leaves the sides of the pan. This will take about 45 minutes to an hour depending on the thickness of the pan and kind of heat used. Allow to cool for 15 minutes
- With buttered fingers, form the yema mixture into small balls, approximately ¼ inch in diameter. Roll in granulated sugar and place in fluted baking cups. Keep chilled.
This recipe is from the book entitled, "DOROTHY'S COOKING SCHOOL COOKBOOK" by Dorothy MJ Ferreria.
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