 |
| Caramel tart - pure sugar sweet. (Photo credit: Wikipedia) |
Due to extreme poverty, young children here in the Philippines would learn the art of selling at an early age. Children are commonly found in busy streets and markets selling plastic bags, cigarettes, candies, fruits, and other street foods. They did it for living while enjoying acquaintances with people as their customers. I could still vividly remember a classmate in Grade II selling yema in the classroom so that he can earn money to buy for his pad paper and so he can help with her mother in the daily expenses. It was just a little contribution for him that time but when we happened to bump elbows at the mall, he has grown another business and life's been too kind after she graduated in college. Interesting but true, so I will try to share with you this yema recipe that you might make use in teaching your young children entrepreneurial skills if they wishes too.
These little balls are made with the simplest 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.
YEMA
You will need:For the filling:
36 egg yolks
12 whole eggs
1 kilo white sugar
For the caramel:
2 cups white sugar
1 tablespoon water
1/4 teaspoon cream of tartar
Here's how:
Prepare the filling: Combine 36 egg yolks and 12 whole eggs with 1 kilo white sugar in a double boiler. Cook, stirring constantly until mixture is thick. Cool mixture, then form into balls and sprinkle with sugar. Keep yema balls in the refrigerator while you prepare the caramel coating.
Make the caramel coating: In a heavy duty saucepan, mix 2 cups white sugar, 1 tablespoon water, and 1/4 teaspoon cream of tartar. Boil until sugar has completely dissolved and turned caramel in color. 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.
No comments:
Post a Comment