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:
- Unwrap the Lemon Square Inipit Cakes. Crush the cakes into crumbs. Mix together and set aside.
- Grease a bowl with butter. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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:
- You can place the candies in an airtight container and store in the refrigerator for up to one week.
- You can also coat the balls with crushed almonds, peanuts or sprinkles; or decorate them with cloves.
- You can use the truffles as toppings to your cake and other favorite desserts.