These sweet balls are only made of two ingredients—eggs and sugar—yet they taste so good that one piece is never enough. When forming them into balls, dust hands with sugar to keep the mixture from sticking to your palms.

Makes: 40 balls
Prep Time: 15 minutes
Cooking Time: 1 hour

For the filling:
36 egg yolks
12 whole eggs
1 kilo white sugar


For the caramel coating
2 cups white sugar
1 tablespoon water
1/4 teaspoon cream of tartar

1 Combine egg yolks and whole eggs with white sugar in a double boiler. Cook, stirring constantly until mixture is thick.

2 Cool mixture, then form into balls and sprinkle with sugar. Keep yema balls in the refrigerator while you prepare the caramel coating.

3 In a heavy duty saucepan, mix white sugar, water, and cream of tartar. Boil until sugar has completely dissolved and turned caramel in color. (Click to see How to Make Caramel Sauce)

4 Then dip each yema ball in the syrup. Work quickly before the caramel hardens. Set dipped yema balls on a pan greased with oil or lined with a nonstick Silicone sheet. Cool completely.

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