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.
- 1 can condensed milk
- 8 egg yolks
- ¼ cup roughly chopped peanuts,
- 2 tbsp butter
- Melt butter in sauce pan then pour condensed milk, cook in low heat for 5 minutes
- Add egg yolks while continuously mixing for 2 minutes
- Add peanuts, bring heat to medium then continue to stir for 20 minutes or until mixture becomes very thick.
- 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.