Yema is a soft Filipino custard candy of egg yolks and condensed milk cooked until thick, then rolled into balls or pyramids and wrapped in colored cellophane.
40 minutes · Serves 30
Ingredients for Yema
1 can (300 ml) sweetened condensed milk
5 egg yolks
2 tablespoons butter
1/2 teaspoon vanilla extract
1 teaspoon calamansi or lemon zest, optional
1/4 cup white sugar, for rolling
Cellophane squares, for wrapping
How to cook Yema
1.Whisk the condensed milk and egg yolks together in a heavy non-stick pan until smooth before turning on the heat.
2.Add the butter and cook over low heat, stirring constantly with a wooden spoon or spatula and scraping the bottom and sides, for 15 to 20 minutes. The mixture is ready when it is very thick, pulls away from the sides of the pan and holds its shape when you drag the spoon through it.
3.Stir in the vanilla and zest, transfer to a buttered plate and let it cool for about 15 minutes until comfortable to handle.
4.Butter your hands lightly. Scoop about 2 teaspoons of the mixture at a time and roll into balls or shape into small pyramids.
5.Roll each piece in the sugar and wrap in cellophane. This makes about 30 pieces; keep them in a covered container at room temperature for up to 3 days or in the refrigerator for up to 2 weeks.
