Yema

If the West have candies and lollies in the Philippines we have Yema, a type of candy made out of egg yolks, condensed milk and crushed peanuts cooked to form a firm custard shaped in a pyramid or spherical manner then wrapped in colourful cellophane. Think of it as a crème caramel or crème brulee candy, its creamy, its sweet it melts in your mouth.


Yema has said to have originated from Bulacan province as it is well known for different Filipino sweets, there are also some accounts that states that it was invented during the Spanish era where egg yolks are thrown away after using the egg whites in constructing buildings. During those times egg whites are mixed with cement to give it a marble like finish when it dries up here is an example “Ruins of Talisay” (link 1, link 2).  Since the egg yolks are thrown away an ingenious Filipino saved the yolks and mixed it with milk. sugar and peanuts which is what we call yema now. Well imagine how many eggs were used to make that building on the link and how may yema balls can you make out of those.

Yema
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 can condensed milk
  • 8 egg yolks
  • ¼ cup roughly chopped peanuts,
  • 2 tbsp butter
Instructions
  1. Melt butter in sauce pan then pour condensed milk, cook in low heat for 5 minutes
  2. Add egg yolks while continuously mixing for 2 minutes
  3. Add peanuts, bring heat to medium then continue to stir for 20 minutes or until mixture becomes very thick.
  4. Remove from heat and let it cool. Once cooled down pinch a small ball from the mixture then shape them into pyramids or balls and wrap them with cellophane.

 

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23 Responses

  1. Henry says:

    Easy to make using these 4 ingredients.

  2. This is something new for me but yes, worth the try for lovely it looks, what more its quite simple and with minimal ingredients.

  3. That looks crazy good and crazy simple.

  4. Eri says:

    Ah! So simple and delish!!

  5. Kristy says:

    I have a sudden craving for a sweet now. These look too cute and yummy!

  6. Gracious, yet another delicious sounding treat, and it’s so pretty too. I’d almost hate to eat it and destroy such prettiness. *Almost.* 😉

  7. How unusual, never heard of such a dessert. It does sound extremely delicious though

  8. Jay says:

    wow…this look sensational…well done dear..
    Tasty Appetite

  9. Stefanie says:

    Looks simple but tasty! And I love egg yolks… hehe. The ruins are absolutely beautiful, too. I had no idea about adding egg whites to cement. Seems kind of odd, but whatever makes them happy 🙂

  10. Carolyn Chan says:

    So simple and yet so impressive !

  11. This looks amazing.. and I never heard of Yema before. I definitely have to save this page

  12. meri says:

    These are so cute, and look really yummy too!

  13. nors says:

    galing ng kuha mo idol…………penge yema!!! paborito namin yan

  14. Love 2 Type says:

    i forgot if it was me or my sister but i remember selling yema at school to get extra money.. I’ve seen the ruins in bacolod, negros occidental.. veryyyyyy beautiful. I feel like i was in rome or something. nyahaha

    http://love2type.wordpress.com/2011/07/13/bacolods-ruins/

  15. foodjaunts says:

    Yum, I love this stuff. It’s so good with the peanuts

  16. huntfortheverybest says:

    i’ve never heard of yema. would love to try it!

  17. Ed says:

    ilang ml po yung nakasaad na 1 can condensed milk? meron po kcng malaki nun tsaka maliit. thank you.

  18. What an interesting candy… It has the same concept as brigadeiros although with a few differences.

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    […] Note : this recipe also appears @ Ang Sarap, original post can be seen here Yema […]

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