This very soft and gooey custard candy that was created in the Philippines during the time of our Spanish colonizers is called Yema. It is a legend that during that time, they used millions of egg shells and egg whites to hold the stones together when they were building churches, which lead to an overabundance of egg yolks. The Filipinos’ ingenuity and creativity took over, and thus was born desserts that had egg yolks like Uraro, a type of cookie, Leche Flan and Yema. Yema is basically made with condensed milk and egg yolks. It’s that simple and easy to make. Its ingredients are so simple they are readily available and the time needed to prepare and cook it is short. This chewy treat is served bite-sized and is a finger food. We Filipinos love to eat it after our meals, as a snack or anytime you have a craving for anything sweet. You should not miss trying this delectable recipe. Try it now!
- 6 egg yolks
- 1 can sweetened condensed milk (14 oz)
- 1 teaspoon vanilla essence
- 1/2 kilo white sugar
How To Cook Yema Recipe:
- In a frying pan or pot, mix the egg yolks, condensed milk, and vanilla until well blended.
- Bring to a boil, then reduce to low heat to prevent the mixture from burning.
- Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. Stir constantly.
- This must be done continuously to avoid burning the milk and to prevent it from sticking to the bottom of the pan.
- The mixture is ready when it forms a ball. Let it cool.
- When cool, form the mixture into balls about 2 to 3 cm in diameter.
- Place the yema balls on a wide plate with white sugar then roll; once coated, pick up each ball with a toothpick. Set aside to cool.
- When cool, wrap the balls in cellophane and twist both ends to secure.