Ingredients :
1-1/2 c. of sweetened condensed milk
2 c. of powdered full cream milk
1 50-g. pack of coconut cream powder
1 egg yolk
1 tbsp. of butter, softened
a cup of white sugar
pandan flavoring
melon flavoring
green food coloring
Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.
Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the coconut cream and stir until smooth. Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.
Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.
Place the white sugar in a wide shallow bowl.
Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls.
Using the above basic yema recipe, set aside two half-cupfuls of the mixture and added bottled flavorings to them. Add a few drops of melon flavor to one part and pandan flavor to the other. Since the melon flavor was already colored, there was no need to add food coloring. The pandan flavor, however, was transparent so add a few drops of green food coloring.
1-1/2 c. of sweetened condensed milk
2 c. of powdered full cream milk
1 50-g. pack of coconut cream powder
1 egg yolk
1 tbsp. of butter, softened
a cup of white sugar
pandan flavoring
melon flavoring
green food coloring
Pour the condensed milk into a small saucepan. Set the stove to medium and heat gently. Do not boil.
Beat the egg yolk in a bowl. Pour in the half of the heated condensed milk into the bowl and stir to blend in the egg yolk. Add the coconut cream and stir until smooth. Pour the egg-milk-coconut cream mixture into the saucepan and continue cooking. Stir, scraping the sides and bottom of the pan to prevent scorching. When the mixture thickens a bit, turn off the heat and cool for about 5 minutes.
Place the powdered milk in a large mixing bowl. Pour in the egg-milk-coconut cream mixture. Add the softened butter. Stir until smooth. Cover the bowl with cling wrap and chill for about 45 minutes. After chilling, mixture will thicken and shaping will be easier.
Place the white sugar in a wide shallow bowl.
Using two teaspoons, form the yema mixture into balls. They won’t look like perfect balls at this point. You will shape them later with your hands. Drop each ball onto the white sugar. Using you hands, roll it gently on the sugar then shape them into balls.
Using the above basic yema recipe, set aside two half-cupfuls of the mixture and added bottled flavorings to them. Add a few drops of melon flavor to one part and pandan flavor to the other. Since the melon flavor was already colored, there was no need to add food coloring. The pandan flavor, however, was transparent so add a few drops of green food coloring.
