How to Make Yema
What is Yema?
Yema is a sweet confectionery being prepared and served in the Philippines as desserts or sweets . It differs greatly from the ordinary candy wrapped in candy warps and produced by factories. Yema has a special texture or crunchiness and a sweet and milky consistency melts in the mouth. Yema may also have crushed nuts, and some fruits. Normally, yema becomes crispy after few days from initial packaging about 2 to 3 weeks. The packaging is usually a colorful cellophane in red, orange, green, and blue among the popular choice. Yema is believed to come from the Spanish word Yema, or the color yellow of the egg yolk. Philippines is a Spanish colony, hence, the tradition of making yema should have been developed further and become the yema we know today.
- 5 egg yolks
- 1 300mL can condensed milk – sweetened
- 1 teaspoon vanilla essence
- 150 grams sugar
- 50 pieces 4 by 4 inch color plastic wrapping
Procedure on how to make Yema
1. Using a pot, mix the egg yolks, condensed milk. You may also add vanilla to the mixture for added essence.
2. At medium heat, let it boil until water content is lessened. Set heat to low to prevent the mixture from burning up. The viscosity of the mixture will increase, hence constantly stir the pot to distribute heat at button of the pot.
3. You will see that the mixture can be shaped into balls. Prepare teaspoon sized clumps and cool it down. Prepare the caramel on the next step.
4. Using smaller pot, the sugar at low heat will melt until sugar is no longer solid. You can do this in just few minutes.
5. The caramel is ready. Drop the clumps you prepared earlier into the caramel pot, and once it gets covered with it, remove it gently from the pot and wrap accordingly.
Size of serving will affect the yema count. Shape the yema into the wrapper by hand until it forms an elongated pyramid. You are now able to make Yema.