Passport & Plate - Yema Balls
Philippines | Thursday, March 13, 2014 | 5 photos
Ingredients
YEMA BALLS
• 2 can Condensed Milk
• 6 Egg Yolks (Beaten)
• 50g Butter
• 300 g Mashed Potatoes (Boiled and mashed)
• Vanilla Bean or Syrup
COATING
• Coco Powder
• Matcha Power
• Pistachio (Chopped)
• Almonds (Chopped)
How to prepare this recipe• Heat the pan with butter and allow it to melt down. Add 2 cans of condensed milk and constantly stir it for about 10 minutes.
• Add the mashed potatoes in to the mixture and continue stirring for about 10-15 minutes or until it fully mixes to the condensed milk.
• Make sure no lumps and the mixture is smooth. Add the beaten egg yolks slowly as you slowly stir the mixture for another 15-20 minutes.
• Add the Vanilla Syrup and stir for another 5-10 minutes or until it thickens.
• When ready, set aside and cool down.
• Prepare 4 plates and put the coating.
• Scoop a teaspoon of the Yema and shape it into a ball.
• Roll it on the plate where each coating is placed.
• Each ball you can create different coating that varies from chocolate powder, matcha powder, pistachio and almonds.
• Serve as a dessert snack for the sweet tooth
*** I believe every dessert eaten and enjoyed with passion exudes the meaning of LA DOLCE VITA!!!
The story behind this recipeI am a Filipino who has been traveling to different countries for more than 10 years and living abroad for 5 years. Through my journey I met a lot of people from the flip side of the world that always ask me what is a Filipino cuisine? It has been a big challenge for me to answer that. Most people here in our planet know nothing about Filipino cuisine.
Came Christmas 2012, I was invited by my foreign friends to spend the holiday in a cold town in Vietnam named DaLat. The light bulb in my head suddenly sparks & I thought of bringing something for the Christmas Eve dinner. That was my chance to let them know about the Filipino cuisine!
Filipinos are sweet tooth in general & I am not an exemption. So I decided to bring a dessert called Yema. It is arguably Spanish in origin & means egg yolk when Google translated. It is a recipe every Filipino would learn from their mom or grand ma. But being a passionate & creative cook, I love to re-create! I decided to pull this traditional Filipino sweet into a delicate gourmet balls. Yema may be the meekest of all desserts invented in humanity, but because of its delicate characteristic, it helped me to bring out its charm by infusing nuts & granules. I coated my yema balls with my favorite Matcha powder, Chocolate powder, Almonds & Pistachio. It transformed to a surprisingly truffle-like dessert & suddenly looks intimidating. My foreign friends were deceived that it looked like truffles but very impressed by the interesting taste & texture it brings. They really liked what I did. There’s an element of surprise and a kick in every bite, they said. They may not get a full picture of what a Filipino cuisine is, but I am pretty sure I gave them a good teaser of what they should look forward to the cuisine that has been underrated globally. Beyond the story of my dessert, this also tells about my dream to let the world take a look at Filipino cuisine and somehow be embraced by the people I meet when I travel or while living abroad.
