Originating from the province of many sweets, Bulacan has introduced the so-called yema to the Filipinos. It comes in different forms, either shaped into pyramids or the classic favorite: small balls covered in sugar. It is usually wrapped in colorful cellophane or skewered in toothpicks.
But you don’t need to ask your children to buy these delicious and gooey yema balls at the nearest sari-sari store; you can go ahead and make them right at your very home. With the mixture of egg yolks, condensed milk, a little bit of vanilla and give it some heat, you’re done! Check out this recipe for Quick and Easy Yema!
- 6 egg yolks
- 1 can sweetened condensed milk (14 oz)
- 1 teaspoon vanilla essence
- 1/2 kilo white sugar
- In a frying pan or pot, mix the egg yolks, condensed milk, and vanilla until well blended.
- Bring to a boil, then reduce to low heat to prevent the mixture from burning.
- Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. Stir constantly.
- This must be done continuously to avoid burning the milk and to prevent it from sticking to the bottom of the pan.
- The mixture is ready when it forms a ball. Let it cool.
- When cool, form the mixture into balls about 2 to 3 cm in diameter.
- Place the yema balls on a wide plate with white sugar then roll; once coated, pick up each ball with a toothpick. Set aside to cool.
- When cool, wrap the balls in cellophane and twist both ends to secure.