The Classic Yema Recipe is a sugary custard confectionary that is usually bought from pasalubong centers whether in the city or provinces. When someone travels out of town, it is usually a part of a “Pasalubong” given to friends and family members.
Author:Recipe ni Juan
Prep Time:20 mins
Cook Time:1 hour
Total Time:1 hour 20 mins
Yield:12 pcs. 1x
6 Egg Yolks
1 can sweetened Condensed Milk (14 oz)
1 tsp. Vanilla essence
1/2 kl. White Sugar
In a frying pan or pot, mix the egg yolks, condensed milk, and vanilla until well blended.
Bring to a boil, then reduce to low heat to prevent the mixture from burning.
Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. Stir constantly.
This must be done continuously to avoid burning the milk and to prevent it from sticking to the bottom of the pan.
The mixture is ready when it forms a ball. Let it cool.
When cool, form the mixture into balls about 2 to 3 cm in diameter.
Place the yema balls on a wide plate with white sugar then roll; once coated, pick up each ball with a toothpick. Set aside to cool.
When cool, wrap the balls in cellophane and twist both ends to secure.