Comments on: Yema Balls (Caramel Coated Custard Candy Balls)

By: Olive

Olive — Wed, 10 Mar 2010 09:08:54 +0000

Hi Babes :)
I haven’t tasted yema balls with grated cheese, we do that with pichi-pichi BUT I think I will try your grandma’s version of yema.. I think the mild saltiness of cheese will add a nice contrast to the sweetness of yema..thanks! :)

By: BABES

BABES — Tue, 09 Mar 2010 19:30:10 +0000

MY GRANDMA USE TO DO THIS LONG TIME AGO, AND MY JOB IS TO COAT THE YEMA BALLS WITH SUGAR…I REMEMBER SHE USED GRATED CHEESE IN DOING THESE BUT NONE OF THESE RECIPES I AM READING ARE WITH CHEESE..ARE U FAMILIAR WITH THAT RECIPE?

By: ellie

ellie — Tue, 26 Jan 2010 06:47:07 +0000

hi! your site is very helpful especially with the pictures and helpful hints. Can I ask a question? I came upon this product which is like a yema but the inside is runny… more like creamy caramel in texture. Do you know that? It is also rolled in granulated sugar. I was hoping to get a recipe of that. Please let me know if you know what I am talking about. Thanks!

By: Olive

Olive — Sun, 11 Oct 2009 13:00:46 +0000

Hi, Megii :)

First, thanks for taking interest with this recipe and sorry for the late reply. For your questions..
white sugar was used in this recipe and a big can of condensed milk (14 oz) plus the cream of tartar..I think it’s okay to skip it especially if you don’t have it in stock. For the quantity, as I’ve mentioned in the post, I didn’t make much (only about a 10 pcs of 1″ balls, that’s about 1-1 1/2 tablespoon of yema) because I made a mistake of dipping the yema in the caramel without chilling or completely cooling it at least. I hope that answers your concerns re this recipe. Let me know how it goes when you try it…

..and thanks for the questions I’ll update the recipe

By: megiii

megiii — Thu, 08 Oct 2009 07:12:57 +0000

errm. is cream of tartar that necessary?im only 16 and im planning on making this. hehe.

BTW, waht kind of sugar is needed? brown?

is it the big can of condensed milk?hehe.

how many did you make with this ingredients?

noob questions >.<

anyways, tnx :D

By: Olive

Olive — Wed, 23 Sep 2009 08:31:41 +0000

hello, tsl :)

I think so..(this is my best guess, I’m not a chef or an expert on this subject) I think what the mashed potato does is give structure or support to the yema, without it, I think you’ll end up with a yema that is too soft and sticky and
won’t hold up to the caramel. For the substitute, I’ve heard of mashed squash (calabasa) or maybe even pumpkin will do, or sweet potato, how about purple yam, I think that will do too, I’ve never tried it though.. Hope I answered all your questions..

Thank you and Have a nice day! :)

By: tsl

tsl — Wed, 23 Sep 2009 05:47:19 +0000

hmmm, seems delicious! Question though, is the mashed potato really necessary? What does it do to the yema? Is there any substitute for that? :)

By: Olive

Olive — Sat, 05 Sep 2009 13:57:45 +0000

Short & Bald; Alta,

Thanks..that makes 3 of us; I can’t resist anything covered, filled, frosted or slathered with caramel :)

By: Olive

Olive — Sat, 05 Sep 2009 13:45:57 +0000

sizzle chef, Jessie ,Divina, Janice, Karen

Thanks for dropping by.. Have a yummylicious day! :)

By: sizzlechef

sizzlechef — Fri, 04 Sep 2009 12:18:59 +0000

Sweet ! Thank you for sharing. Cheers !