How to make Yema candies?
Yema translates as “yolk” in Spanish. When the Spanish settled the Philippines 350 years ago, they used egg whites and shells to assist in building their cathedrals and churches. This left a ton of yema or egg yolks to be consumed. This sweet recipe of Yema Candies has been around for as long as that I am sure, and they are a real favorite of the people of the Philippines. Bits of nut and fruit add some needed texture to this something caramel like a tasty treat.
Yema is a custard type of candy, almost like a hardened flan. There is also a favorite Yema Cake that is a favorite as well. Simple Yema is a combination of sweetened milk, egg yolks, butter, dried fruit, and nuts. They are mostly cone-shaped and wrapped in cellophane. You can also find Yema dipped in caramel for extra sweetness.
Dried Jack Fruit is the traditional addition for these treats, but dried mango, dates, apple, or even pineapple will do the trick. I favor walnuts for my Yema candies as they absorb sugar substances well and will give when bit into. Ground peanuts can be used instead of walnuts and will give a different flavor. This sweet would be great served with a variety of treats such as Kutsinta and Aussie Bites. Yema candies travel well when wrapped and sealed tightly. Bring these on your next picnic and wow your guests!
Ingredients
- 28 ounces (2 cans) sweetened condensed milk
- 3 large egg yolks
- 1 tablespoon butter (melted)
- 3 tablespoons dried fruit (apple or mango are my favorites)
- 3 tablespoons chopped walnuts
Instructions
- In a heavy bottomed sauce pot on low heat stir the milk, yolks, and melted butter together.
- Using a rubber heat-proof spatula or wooden spoon scrape the bottom of the pan to keep from sticking.
- As the mixture begins to thicken, add in the nuts and fruit, keep stirring.
- As the mixture becomes even thickened remove from the heat.
- Keep stirring off the heat, the milk should be sticky.
- Let the mixture cool at room temperature.
- A few ways to prep your yema candies:
- If you would like to form the yema you can scoop it into cut cellophane squares and wrap it in tightly to cool.
- You may pour the hot mixture into a greased shallow dish and let it cool, then kind of cut it into candies and wrap.
- When cool enough to handle, you can grease your hands with oil or butter and roll the yema mix into balls and lay on a glass dish to cool.
- Yema Candies keep airtight in the refrigerator for 2 weeks, but they will be sticky after coming from a cold spot and rising to room temperature.
- Yema candies can be stored wrapped at room temperature (approximately 75F or less) for 5 days.