Yema is a type of custard candy made from egg yolks and condensed milk.

This is a common Filipino

dessert and one of the easiest to make. The ingredients needed are readily available and this does not
require a lot of cooking and preparation time.
There are several ways to present this dessert – the most common is the use of colored cellophane. The
mixture is scooped and placed inside individually cut cellophane then manually molded until the shape
becomes pyramid-like. Others roll the mixture until the shape becomes spherical and place them in a

small paper cup or use some frill picks to go with it. Majority just eat it as it cools
Try this Yema Ball recipe.
Ingredients:
3 tbsp unsalted butter
1 can (14 ounces) condensed milk
3 egg yolks
3 tbsp peanuts, chopped

Cooking procedure:
1. Place the butter in a heated saucepan and allow to melt
2. Stir-in the condensed milk and allow to cook for 3 minutes
3. Add the egg yolks then continue stirring for 2 minutes
4. Set the heat to medium and put-in the chopped peanuts then stir until the mixture becomes thick (about
15 to 20 minutes). Adjust heat to low when texture is about to be achieved.
5. Turn-off the heat and allow the mixture to cool down
6. When the temperature of the mixture is tolerable, scoop a spoonful then roll with your hands to form a
sphere (ball shape).
7. Transfer to a serving dish and apply your desired presentation
8. Serve. Share and Enjoy!

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Yema are custard candies we inherited from Spanish colonizers of 300 years. The
candy now is more filipino for we have added our own touch on it.

Ingredients:

2 cans of condensed milk

3 egg yolks

1 tablespoon of melted butter

3 tablespoons of chopped langka (jack fruit)

3 tablespoons of chopped nuts

Procedure:

In a bowl cream the egg yolk and condensed milk. Then pour in a casserole and cook
slowly over medium fire. You should continue mixing it to avoid sticking. Cook it until it
thickens. Add your chopped nuts and jackfruit. Let it cool and form the shape you
want.

2 cans of condensed milk

plastic cellophane for wrapping

Directions:

 You will have to use a regular frying pan to get the best result, not the non-stick
one.
 Pour the condensed milk in pan and put on medium heat.
 Using a metal spatula, stir the milk as if you are scraping the bottom of the pan.
 This must be done continuously to avoid burning the milk and to prevent it from
sticking at the bottom of the pan. This will also ensure that it is cooked evenly.
 You can tell that the yema is done if your condensed milk sticky.
 Let it cool and wrap in cellophane cut outs for easy serving.
YEMA

I got this recipe from my sister who used to make it and sell to classmates when she was in high school .

1 14 ounces condensed milk

1 tbsp melted butter

1 tsp vanilla extract

1/4 cup finely crushed skyflakes crackers

2 tbsp finely ground nuts (optional)

In a saucepan mix melted butter and milk together well. Cook over a low heat . Continue mixing it to avoid
sticking.Add the crackers ,vanilla and nuts and continue cooking until the mixture is thick enough to
shape into small ball.
Remove from the heat and transfer to a small bowl

Shape into small balls or form the shape you want. start wrapping while its stilla a little bit hot so it will
stick to the wrapper.