Description
Yema Balls are a beloved Filipino confection made from condensed milk, egg yolks, butter, and powdered milk. These sweet, creamy treats are cooked stovetop until thick and golden, then shaped into bite-sized balls and rolled in sugar for a delightful crunchy exterior. Perfect as a decadent snack or a charming dessert, these yema balls offer a melt-in-your-mouth experience with a rich caramel-like flavor.
Ingredients
Scale
Yema Ball Mixture
- 1 can condensed milk (approximately 14 oz; opt for dairy-free if needed)
- 5 large egg yolks
- 2 tablespoons butter (vegan butter as substitute)
- 1 cup powdered milk
Coating
- 1 cup granulated sugar (or desiccated coconut for alternative texture)
Instructions
- Combine Ingredients: In a saucepan, mix together the condensed milk, egg yolks, and butter over low heat. Stir gently and continuously to ensure the ingredients blend smoothly without curdling.
- Cook Mixture: Continue stirring gently on low heat for 10-15 minutes until the mixture thickens and starts to pull away from the sides of the pan. It should develop a rich golden color indicating it is cooked through.
- Cool Mixture: Remove the saucepan from heat and allow the mixture to cool slightly until it is safe to handle but still malleable.
- Shape Balls: Using a spoon, scoop out portions of the cooled mixture, then roll each portion into smooth, round balls using your hands.
- Coat Balls: Roll each formed ball generously in granulated sugar, coating them thoroughly to create a sweet, crunchy exterior.
- Set and Store: Let the yema balls cool completely. Once cooled, transfer them to an airtight container for storage. Store at room temperature or refrigerate if preferred.
Notes
- Use dairy-free condensed milk and vegan butter to make this recipe dairy-free.
- For a different texture, roll the balls in desiccated coconut instead of sugar.
- Continuous stirring on low heat is crucial to prevent curdling and to achieve the correct thickness.
- Allow the mixture to cool properly before shaping to avoid sticky hands and easier handling.
- Store yema balls in an airtight container and consume within a week for best freshness.
