Yema is a sweet custard candy made with egg yolks and milk. Yema is a popular delicacy in the Philippines and loved by most children. It is a favorite present of Filipinos to their families and friends abroad. Making a homemade special yema is a good home business idea for anyone especially mothers and students who want to make an extra income. You can sell it to your friends, neighbors, classmates, pasalubong centers and food shops.
6 egg yolks
1 (396 g) can sweetened condensed milk
1 teaspoon vanilla essence
Different coloured cellophane paper, cut into 10x10cm squares for wrapping
Procedure in Making Yema:
1. In a large pot, mix the egg yolks, condensed milk and vanilla until well blended.
2. Bring to a boil, then reduce to low heat to prevent the mixture from burning. Stir constantly.
3. The mixture is ready when it forms a ball. Let cool. When cooled, form the mixture into balls about 2 to 3 cm in diameter.
4. In a small pot, caramelize the sugar over low heat until it is all melted.
5. Drop the balls one by one into the pot and coat completely with the caramel. Once coated, pick up each ball with a toothpick. Set aside to cool.
6. When cooled, wrap the balls in cellophane and twist both ends to secure.
8 egg yolks
1 (380g) condensed milk
3 tbsp chopped toasted cashew nuts (you could also use peanuts or any nuts you want)
tbsp butter or margarine
1/2 cup white sugar
Colored cellophane for wrapping
Step 1. Combine the egg yolks and condensed milk in a pan.
Step 2. Cook over low to medium heat with constant stirring for about 30 minutes or until very thick.
Step 3. Remove from heat. Stir in butter and chopped cashew nuts. Cool for about 30 minutes.
Step 4. Scoop half a tablespoon of yema. Form into a ball and roll in sugar. Wrapped in colored cellophane.
1 cup condensed milk
5 egg yolks
1 teaspoon vanilla
2 tablespoons butter
For caramel compound:
1 cup sugar
½ cup water
¼ teaspoon cream of tartar
1. In a double boiler, heat water, place the upper pan & vanilla and butter.
2. Cook over moderate heat until thick in consistency (do not boil).
3. Let cool & form into balls.
4. Prick yema balls w/ toothpick and dip into caramel (see Caramel Procedure)
5. Let yema balls cool & wrap in cellophane individually.
1. In a deep pan, mix together sugar, water, and cream of tartar.
2. Bring up to a quick boil until golden in color.
3. Take out caramel from heat.
The caramel will crystallize when stored in a cold area, so as much as possible use it immediately, or if it has hardened already, heat it over a low fire or over a very very hot pot of boiling water.