Learn how to make delicious, soft, chewy Yema— a popular easy-to-make milky candy in the Philippines.
During holiday seasons, most people are scurrying trying to find the best food they can prepare. But let’s admit it, we all don’t have the time to make something extravagant, as we can be too busy even when holidays are just around the corner.
That is why we have this recipe for you, this is something you can make that’s both special, and really easy to make! Gone are the days where you’re going to worry about what to give to your family and friends.
In this article, we will help you learn how to make the best yema with this quick and easy recipe! This is quite an addictive dessert so even if there are no occasions at all, who’s stopping you to make a bunch of these for yourselves? After all, we still deserve a treat every now and then.
Read on below to see some tips and trivia about the famous dessert
What is a Yema?
Yema is a popular soft dessert which is basically made out of egg yolks and condensed milk. The term yema in Spanish means “egg yolk”, which is not surprising of course since it’s mainly composed of egg yolks and it literally looks like a big egg yolk–especially when it’s formed into the shape of a sphere.
Though traditionally, it is made into pyramid shapes wrapped in cellophane. It can be found commonly outside Catholic churches where people gather for masses during the Christmas season.
There is a lot of unconfirmed information on whether it really originated here in the Philippines or not.
There are stories where it’s said to have originated in Bulacan, and that most of the Spanish people left out the egg yolks and Filipinos got a hold of them and invented the dessert. And there are also accounts where there are similar delicacies made by the Spanish even before it existed.
Ingredients You’ll Need
Egg Yolks
We will only be using egg yolks in this dish, so you can use the egg whites for other dishes.
Milk
We will use sweetened condensed milk for this recipe. You can opt for a cheaper alternative called the condensed creamer, but the quality won’t be as good.
Butter
We will use butter for this recipe. You can opt for a cheaper alternative called the blended butter or margarine, but the quality won’t be as good.
Nuts
We will also use peanuts, preferably roasted, for this recipe. But you are not limited to using this type of nut, you can always try this with cashew, walnuts, or almonds.
If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Cooking Pan (Kawali)– This is a one-pan dish and you will need a pan or kawali large enough to cook the volume of this dish.
- Cellophane- Although not really an equipment, this is a vital material that you will use to wrap your cooked yema. Alternatively, you can also use wax papers especially if you are to consume these right away.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Yema
Making the yema is super easy. You don’t need to be a professional cook or to be able to create the perfect yema.
Using this recipe, it will be delicious. All you have to do is mix the ingredients altogether and then cook to make it really really thick. Once that’s done, that last step is to let it cool and then form it to whatever shape you want!
When forming them into shapes, the common ones to make them into a pyramid shape, or a simple spherical shape.
When making them into pyramid shape, it is usually with cellophane. Just place a part (around 1 tbsp) of the mixture in the center of a small square (around 3in x 3in) of cellophane and wrap it while forming a pyramid.
Making the yema mixture into a ball is made simply by using your hands.
Cooking Tips
- Making yema tends to be very sticky, even when it’s already finished. If you want a less sticky texture for your yema, you can prepare a plate sprinkled with sugar and roll the yema into it. It would result in a less sticky yema and it will make it a lot sweeter also.
How Long Does Yema Last?
We normally make yema in a batch and chances are you may be consuming them later or you may be selling them. It is also important to know about its shelf life or how long will it last.
Yema will last for up to 5 weeks if stored in room temperature. If you want them to last longer, store them in a sealed container and refrigerate. Doing so will extend its expiry or shelf life for up to 7 weeks.
Other Filipino Dessert Recipes
For a quick reference about this recipe, see the recipe table below:
Easy Yema Recipe
Equipment
- Cooking Pan
Ingredients
- 6 pcs egg yolk
- 1 can (390 grams) condensed milk
- 2 tbsp butter
- 5 tbsp chopped peanuts
Instructions
- In a cooking pan, add-in butter and melt in low heat.
- Add-in the condensed milk, chopped peanuts, and egg yolks. Cook until very thick while stirring continuously.
- Transfer to a plate and let it cool.
- Slice the thick mixture into sections (about 1 to 2 inch intervals, depending on how large you want each piece) horizontally and vertically. Roll each formed section into a ball.
- Optional: You may fill a plate or bowl with white sugar and roll the yema balls to coat. Serve and enjoy!
Notes
Nutrition
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What did you do with the peanuts?
Recipe has been updated, thank you for notifying us 🙂