INGREDIENTS:
- 2 cups sweetened macapuno preserves
- 4 cans (300 ml) condensed milk
- 1 cup cornstarch dissolved in ¼ cup water
- White sugar (for coating)
HOW TO MAKE:
- Combine the condensed milk and macapuno preserves in a cooking pan or wok.
- Cook in low heat until slightly thick in consistency.
- Remove from heat then add- in the cornstarch slurry.
- Stir and blend well, then continue to cook while stirring constantly.
- Cook until it thickens and the mixture separates from pan.
- Remove from heat and allow to cool.
- Once cool enough, shape into balls and roll over sugar to coat.
- Wrap individually with cellophane wrappers.
- Consume or store for later. Enjoy!
IMAGE: aboutfilipinofood.com
Also try: Yema Balls
