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Yema

Yema

Yema balls are popular Filipino candy made from a heavenly blend of egg yolk and condensed milk. These bite-sized sweet treats are perfect for satisfying your sweet tooth and make great holiday gifts.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 15 10 egg yolks
  • 1.5 can 1 can (14 ounces) sweetened condensed milk
  • 1.5 cup 1 cup sugar
  • 0 ½ cup water
  • 1.5 tablespoon 1 tablespoon distilled white vinegar
  • 0 cellophane wrappers, cut into 3-inch squares
  • 0 In a bowl, combine egg yolks and condensed milk. Stir together until well-blended.
  • 0 In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly, until thick enough to form shape. Continuously scrape bottom and sides of pan to prevent burning.
  • 0 Remove from heat and allow to cool. Shape into 1-inch balls.
  • 0 In a pan, combine sugar, water, and vinegar. Stir until sugar is dissolved.
  • 0 Bring to a boil. Cook until the liquid turns amber color, swirling the pan occasionally for even cooking.
  • 0 Drop the custard balls one by one into the caramel and turn gently to coat. With a fork, immediately remove coated yema and place in a single layer on a non-stick baking sheet.

Instructions

  1. In a bowl, combine egg yolks and condensed milk. Stir together until well-blended.

  2. In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly, until thick enough to form shape. Continuously scrape bottom and sides of pan to prevent burning.

  3. Remove from heat and allow to cool. Shape into 1-inch balls.

  4. In a pan, combine sugar, water, and vinegar. Stir until sugar is dissolved.

  5. Bring to a boil. Cook until the liquid turns amber color, swirling the pan occasionally for even cooking.

  6. Drop the custard balls one by one into the caramel and turn gently to coat. With a fork, immediately remove coated yema and place in a single layer on a non-stick baking sheet.

  7. Allow to cool and wrap individually in cellophane.

  8. Insert a toothpick in the center of the balls to safely and quickly dip them in caramel syrup.

  9. You can also use a fork to lift them out of the caramel, letting the liquid gold drip off.