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FERNA YEMA BALLS
| Ingredients |
Quantity |
| All purpose flour |
1/4 cup |
| Evaporated milk |
1/2 cup |
| Egg yolks |
1/3 cup |
| Condensed milk |
1 can |
| FERNA BUTTINA BUTTER SUBSTITUTE |
2 tbsps. |
| FERNA PRIMERA MANGO FLAVOCOL |
2-3 tsps. |
OTHER FLAVOCOL OPTIONS:
| Ingredients |
Quantity |
| FERNA PRIMERA UBE FLAVOCOL |
2-3 tsps. |
| FERNA PRIMERA STRAWBERRY FLAVOCOL |
2-3 tsps. |
| FERNA LANGKA FLAVOCOL |
2-3 tsps. |
| FERNA PRIMERA CHEESE FLAVOR |
¼-½tsp. |
| FERNA PRIMERA BUTTER FLAVOR |
¾ tsp. |
| FERNA DURIAN FLAVOR |
¼-½tsp. |
| FERNA VANILLA CLEAR |
¾ tsp. |
PROCEDURE
1. In a heavy saucepan, dissolve flour in evaporated
milk. Add egg yolks and condensed milk. Blend
well.
2. Cook over low fire and stir constantly using
a wooden spoon until thick.
3. Stir in FERNA BUTTINA BUTTER SUBSTITUTE and
FERNA PRIMERA MANGO FLAVOCOL.
4. Cool, form into balls and roll in sugar.
5. Wrap and store in an airtight container.
NOTE
You can also caramelize a cup of sugar and dip
one ball at a time. Place in greased cookie
sheet and let set then wrap. Store the yema
balls in air-conditioned room or chiller to
prevent them from melting.
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