Yema is a traditional Filipino candy made with melt-in-your-mouth custard goodness. This recipe was taken from a 2002 Food Magazine, and it is absolutely DIVINE! Pop it into your mouth whenever you want a splash of something yummy. I made for the 7th grade Cultural Festival at my school, since I was the only Filipina who volunteered to help out. (except for my cousin, who helped out at the French station. I thought, “Does she really need to help out at France over there? Really??”) Anyways, I worked all night on the board presentation, and it was really cool because there was SO MUCH FOOD! Of course, there was also the dancing and singing, but the food was the center of attention. Swedish, Greek, Italian, Jamiacan, and more, they were all there. And since it was so fun, I made a smart choice and saved the poster board for this year’s festival. (Someone’s showing their smarticles) Unless, of course, that cousin of mine decided to help me out this year. That would be awesome.
I’ve actually been planning to do this since last year, I just forgot about it for about 8 months. Better late than never.
Food Magazine from ABS CBN Publishing
- 1 cup egg yolks
- 1 can condensed milk (I used to eat this stuff straight from the can!)
- 1 tbsp dayap* juice
- 1 tbsp butter
- cooking oil
For Syrup(opt.-I did mine without syrup because I was in a hurry)
- 1 1/4 cups sugar, divided
- 1/2 cup water
*dayap is “a Philippine specie of aromatic lime; known as key lime in the U.S.” Also known as Kalamansi, it’s the Philippine lemon. We make lemonade out of kalamansi juice, too!
- Combine egg yolks, condensed milk, and dayap juice in double boiler. Stir continuously while cooking over low heat, being careful to not burn the bottom
- Mixture is cooked when thick and lumpy. Add butter to mixture and mix well. Let cool
- Brush a cookie sheet with a little oil. To prevent candy mixture from sticking, oil your hands as well. Scoop teaspoonfuls onto hands, then roll into 1 1/2 in. balls. Set aside onto oiled cookie sheet. Insert a toothpick into each ball.
- For a simpler version without syrup, roll the yema balls in sugar and serve unwrapped on trays or boxes, with or without toothpicks in them.
- Prepare the syrup.(optional)
- In a small pan, over low heat, burn 1-2 tbsp of sugar. Remove from heat. Stir 1 cup sugar into the burnt sugar; return pan to low heat. Add water and bring mixture to a low boil without stirring. The burned sugar gives the syrup it’s golden color.
- Syrup is ready after about 10 minutes of low boiling. To test, with a teaspoon, scoop a small amount of syrup and dip it in a saucer of water. If the syrup forms into a hard ball candy, it is ready to coat the yema balls. Remove from heat.
- Dip the yema balls into the syrup. Work quickly! The syrup solidifies within a few minutes. Put the yema balls back onto the greased cookie sheet and allow the syrup to cool and harden. Serve on a candy tray or individually wrap in cellophane (like real candy) and store in a jar.