EASY TO MAKE YEMA
legend has it that yema balls were first made during the spanish era . they found a way to use up the excess yolk while the egg whites are used for the foundation of churches. (looking at the size and number of churches here, there must be a lot of yema balls made) . *this is usually served wrapped in colored cellophane. this is also very sweet. i really dont know how long it takes to make and how many servings.
Provided by demi_quinn
Categories Dessert
Time 15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- combine all the ingredients for the yema and cook until the mixture is thick.
- set aside and cool.
- roll into balls of about 1 inch in diameter.
- Prepare the syrup: blend all the ingredients for the syrup.
- Bring to a boil until syrup is caramel-colored.
- insert a toothpick into the yema ball and dip into the syrup.
- cool on greased baking pan.
Nutrition Facts : Calories 111.5, Fat 3, SaturatedFat 1.6, Cholesterol 54, Sodium 41.4, Carbohydrate 19.5, Fiber 0.1, Sugar 18.5, Protein 1.9
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