This is one unique dessert, made from duck’s egg yolks (20 of them!) and lots of sugar. The mixture is strained through a colander-like sieve into a pot of hot syrup until it solidifies into string like noodles. Thus, the descriptor of “jala”, which means net in English and “mas” means gold and refers to its rich yellow colour. In the past, this is one of the many rich desserts served for royalty only. To test a good jala mas, its texture must be soft and syrupy and not break up into pieces when spooned with a fork. A dry looking crunchy tasting jala mas shows it is not well made.