Yema is a type of Filipino candy named after the Spanish term for egg yolks. I don’t see the reason as to why not because egg yolk is a major ingredient for this sweet delicacy. If you like yema and enjoy eating it, you should know that this sweet treat is quick and easy to make. You can make a batch in less than 30 minutes.
I am posting this recipe a few weeks before Christmas. This means that you still have at least two weeks to prepare if you decide to make some yema as a present to friends and loved ones. I support this idea because it is budget friendly and it will enhance your skills in making treat. Who knows, this simple yema recipe might be able to help you earn extra money.
Before you start making your own yema from scratch, make sure that you have enough cellophane available to wrap these with. If you are in the Philippines, you should not have an issue sourcing for this. However, it may seem quite challenging if you are in North America. I bought mine from Amazon. I tried looking for this type of cellophane at Walmart and Target, but my local stores don’t carry it. The one that I got was a bit thicker too, so I have to adjust.
It just takes 7 egg yolks, 1 can of condensed milk, some chopped walnuts and a bit of love in order to make the perfect yema. Of course, we will need a few tablespoons of butter too to make it richer.
Whether you decide to make this for yourself or to make more as present for Christmas, this homemade Yema Recipe is something that you can be proud of. Not only is this rich and delicious, it can also give you that feeling of satisfaction for a job well done.
Happy Chistmas! May you be as sweet as this treat and may the bond within your family be as sticky.
Try this Yema Recipe. Let me know what you think.
How to Make Yema
Ingredients
- 7 pieces egg yolks
- 1 can condensed milk (14 oz.)
- 3 tablespoons butter
- 5 tablespoons chopped walnuts or peanuts
Instructions
- Combine egg yolks and condensed milk. Mix well.
- Add chopped walnuts. Whisk until well blended.
- Melt butter in a cooking pot or pan. Pour the egg yolk mistuxe into the pan.
- Continue to cook until the consistency becomes very thick to the point that it can easily form a shape when molded.
- Transfer the mixture to a bowl. Let it cool down.
- Cut the cellophane into 3x3 inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the cellophane. Wrap the yema while molding to form a pyramid shape piece (note: watch the video for details). Continue to wrap the yema until all the mixture are consumed.
- Serve . Share and enjoy.
Rosemarie says
Great recipe
Etta says
Tried this but sadly I didn’t like it. It was rather too “eggy” tasting. I wouldn’t put too much eggyolks in it. Probably 1 or 2. It doesn’t taste like the yema that we eat when we were kids.
Curious says
How many pieces of yema can this recipe make? whats the yield?
Amai says
How long is the shelf life of this yema? Thank you!