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