Yema balls are popular Filipino candy made from a heavenly blend of egg yolk and condensed milk. These bite-sized sweet treats are perfect for satisfying your sweet tooth and make great holiday gifts.
Yema is a popular Filipino sweets made of egg yolks, condensed milk, and sugar. The mixture is cooked until thick, shaped into balls or pyramids, and wrapped in colorful cellophane. The candies are commonly sold at sari-sari stores, roadside vendors, grocery markets, and select bakeries.
The word yema translates to "egg yolk" in Spanish. The confectionery is said to have originated during colonial times, wherein egg whites were used for building construction. Filipinos turned the surplus yolks into delicacies like leche flan and pastel (cakes).
Along with pastillas de leche, these sweet nuggets are my guilty pleasures. They're not exactly waist-friendly, and I shouldn't have been popping one after the other in my mouth this last hour, but who could resist those luscious custard centers and melt-in-your-mouth caramel shells?
Ingredients notes
- Egg yolks- give rich, creamy flavors and help thicken the custard through coagulation of egg proteins
- Sweetened condensed milk- adds sweetness to the custard. Use full-fat condensed milk for the creamiest taste.
- Lime zest- adds a citrusy flavor to mellow the egg taste. A zester is better for removing the peel without going through the white pith. You can substitute the juice or extract for the zest.
- Sugar- use granulated white sugar to make the caramel candy coating
- Optional- it's common to add chopped nuts or crushed cookies to the custard mixture for extra texture and crunch
Instructions
- Combine egg yolks, condensed milk, and lime zest in a bowl. Stir together until well-blended.
- Cook the yema- Transfer the egg and milk mixture to a non-stick pan and cook over low heat until the mixture is thick enough to form a ball.
- Shape- Remove it from the heat and allow it to cool completely. Use a small scoop or teaspoon to portion evenly and roll in the palm of your hands to shape into 1-inch balls.
- Coat the candies- caramelize sugar in a thick-bottomed pan to golden liquid. Drop custard balls one by one and turn gently to coat. With a fork (this will allow excess caramel to drip off), immediately remove coated yema and place in a single layer on an aluminum pan or any non-stick baking sheet to cool completely.
Want more of this rich, creamy flavor? Try this easy yema spread on your breakfast toast or fluffy yema bread rolls with your morning coffee! Enjoy a slice of yema cake or Brazo de Mercedes!
Helpful tips
- Use a small cookie scoop or teaspoon to evenly portion the custard.
- Insert a toothpick in the center of the balls to safely and quickly dip in caramel syrup. You can also use a fork to remove them from the caramel, allowing the liquid gold to drip off.
Frequently Asked Questions
What is a yema wrapper called?
The candies are usually wrapped in food-grade cellophane, a thin, transparent plastic film made from cellulose. You can also package them in mini muffin cups and keep them in an airtight container.
Is yema a dairy product?
Yes. While the custard candy is primarily made of egg yolks, it also includes condensed milk.
Is dulce de leche the same as yema?
Not entirely. While they share a common ingredient, the former is primarily made with milk and sugar, and the latter is a mixture of milk and eggs.
How to store
- Allow the candies to cool completely, and wrap them tightly in cellophane. Transfer to resealable bags or airtight containers to prevent moisture.
- Store in the refrigerator for up to 4 weeks for food safety and quality.
More sweets recipes
Ingredients
- 10 egg yolks
- 1 can (14 ounces) sweetened condensed milk
- Zest from 1 lime
- 1 cup sugar
Equipment
Equipment
- cellophane wrappers, cut into 3-inch squares
Instructions
- In a bowl, combine egg yolks, condensed milk and lime zest. Stir together until well-blended.
- In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly, until thick enough to form shape. Continuously scrape bottom and sides of pan to prevent burning.
- Remove from heat and allow to cool. Shape into 1-inch balls.
- In a thick-bottomed pan over medium heat, add sugar and level evenly. Repeatedly move pan over flames and gently swirl to prevent sugar from burning on spots and to distribute melting liquid. Continue to cook until sugar liquefies and caramelizes.
- When sugar has turned to caramel, drop custard ball one by one and turn gently to coat. With a fork, immediately remove coated yema and place in a single layer on an aluminum pan or any non-stick baking sheet.
- Allow to cool and wrap individually in cellophane.
Notes
- Use a small cookie scoop or teaspoon to portion the custard evenly. Insert a toothpick in the center of the balls to safely and quickly dip them in caramel syrup.
- You can also use a fork to remove them from the caramel, allowing the liquid gold to drip off.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Rebecca Laurente says
All are excellent Recipe
Onelia says
How many yema can have with this recipe?
Thanks
brodie says
do these need to be refrigerated or can they be left on the counter?
Aliel says
hi how many can of condensed ung 114ounces? Thank you po
Tess Sullivan says
Hello, thank you for the polvoron, yema, and pastillas recipes. These are my son's request. He is serving overseas in the Navy. What is the shelf life of each sweet, please? I am planning to send him these.
I appreciate you very much.
Tess Sullivan
marilene m says
I will try this, do you happen to have fishball sauce recipe?
Casto says
Hi Lalaine! Thanks for your recipes! Quick question: what's the best way to store the yema? Do they freeze well?
Casto says
Edit: this is without dipping them in caramel. I plan to roll them in sugar.
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