Yema Balls

INGREDIENTS:

• 3 egg yolks
• 180 g condensed milk
• 120 g mashed potato
• 1 tablespoon plain flour
• 1 teaspoon vanilla essence
• 1 tablespoon butter
• 1/8 teaspoon salt

SUGAR GLAZE:

• 100 g sugar
• 60 ml water
• 1/8 teaspoon cream of tartar

DIRECTIONS:

• Combine all the ingredients and cook in a double boiler, stirring frequently, until the mixture thickens - about 15 minutes. Set aside to cool (may be refrigerated for 30 minutes to 1 hour) and roll into 2.5 cm diameter balls. For the sugar glaze, combine the ingredients in a saucepan and bring to a boil. Cook until syrup is lightly caramelized. Dip the Yema balls into the syrup and set aside to cool before wrapping in colored cellophane paper