1 cup condensed milk

5 eggyolks

1/3 cup mashed potato

1 tablespoon vanilla

1 tablespoon butter

Syrup:

1 cup sugar

1/2 cup wter

1/4 teaspoon cream of tartar

1) Combine all ingredients for te yema and cook over a double boiler until mixture is thick.

2) Set aside to cool.

3) When cool, roll into balls about 1″ in diameter.

Prepare Syrup:

1) In a saucepan, blend sugar, water and cream of tartar.

2) Bring to a boil until syrup is caramel-colored.

3) Dip yema balls into the syrup.

4)Cool then wrap in colored cellophane.

It was said that during the Spanish-occupied Philippines, a lot of egg whites were extensively used in building churches and this lead to the creation of sweet treats like yema and leche flan which puts the egg yolks into use as well rather than let it go to waste.