Inipit Halaya Truffles
INGREDIENTS:
  • 4 pcs. Lemon Square Inipit Cake Sandwich (combination of ube and cheese flavors)
  • 1 can (300 mL) sweetened condensed milk
  • 3 egg yolks
  • 1 tbsp. butter (plus extra for greasing)
  • ¼ cup desiccated coconut, for coating

PROCEDURE:
  1. Unwrap the Lemon Square Inipit Cakes. Crush the cakes into crumbs. Mix together and set aside.
  2. Grease a bowl with butter. Set aside.
  3. In a saucepan, combine together the condensed milk, butter and egg yolks. Over medium to low heat, bring the mixture to a light simmer while stirring continuously.
  4. Remove from heat and then add the crushed inipit. Continue to cook while stirring. This will take about 5-10 minutes or until the mixture achieves a porridge-like thickness.
  5. Remove from heat and transfer the mixture into the greased bowl. Allow to cool at room temperature and refrigerate until firm enough to roll into balls.
  6. Using an ice cream scooper, scoop the mixture into candy balls. If you do not have an ice cream scooper, just take a heaping spoon of the mixture and roll into balls using your greased hands.
  7. Roll the candy balls on desiccated coconut and place them on mini candy paper cups. Serve! The kids will surely love it!

**Makes 8 pieces of truffles.

TIPS FROM ENZ:
  1. You can place the candies in an airtight container and store in the refrigerator for up to one week.
  2. You can also coat the balls with crushed almonds, peanuts or sprinkles; or decorate them with cloves.
  3. You can use the truffles as toppings to your cake and other favorite desserts.