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
E-Cig of Denver says
Has anyone been to Midnight Iguana Vapor Shop & Lounge? ๐
Lourdes C says
In Spain they have a very similar recipe called Yemitas Acarameladas. Many of the Latin American countries, because they were Spanish coloniesm like the Phillipines too, have many recipes that initiated in Spain. This is one of them. The Spanish Yemitas do not have any sweetened condensed milk they are made with only egg yolks and sugar syrup made into small balls and then bathed in Caramel syrup. Cubans love them.
It is said that its origins lie in the cloisters of Spain. In olden times, wine makers used large quantities of egg whites to clarify the wines and eliminate its impurities. They would donate the egg yolks to the cloisters. The nuns invented many desserts made only with egg yolks and sugar. Thus was one of them.
criselda formentera says
halu maam Lalaine, im cris from ormoc city, itatanung ko lng po sana kung paano gawin ung yemma na di sya gaanong matigas.
Thanks, maam.
christine says
tanong ko lang po, how many yemas po ba ang magagawa ng recipe niyo?
Lalaine Manalo says
Hi Christine. The recipe yields 2 dozens.
ZANDRA GRACE Hodson says
Hi there Lalaine! I live in Sacramento California and came across your blog
I made yema candy for a party at home. 30 minutes na hindi pa sticky yung yema. I used 2 cans of condense milk and 5 egg yokes. May kulang ba or sobra? Thanks for your response.
Lalaine says
Hello Zandra,
Unfortunately, your ingredients are way off. The recipe calls for 10 egg yolks for 1 can (14 ounces) of condensensed milk so if you're using 2 cans, it should have been 20 egg yolks. 5 yolks is not enough to adequately thicken the mixture to the right consistency.
You might be able to salvage the mixture by adding more yolks. Temper the yolks first by adding a small amount of the milk in a bowl and mixing thoroughly before adding the yolks to the pan.
Krystal Taguiang says
Can i use whole eggs?
Eloisa Garcia says
Hi Ms. Lalaine! Thank you for sharing your talent! I would like to know if you accept orders for the yema balls or would you know anybody or store who sells it? I do not have much time to.prepare it myself and my cousin from the U.S. is requesting for some of those yema balls. Thank you. ๐
Lalaine says
Hello Eloisa,
I am so sorry, I live in the U.S. and I wouldn't know where to buy them in the Philippines ๐
Michelle says
Hi Ms.lalaine! I'm very much thankful for all of your recipes esp the baked goods! Would you also mind making yema cake please???
Lalaine says
Hello Michelle
Yema cake will be my next baking project ๐ Thanks for the feedback, I really appreciate it.
Alyssa says
How long will these keep? Do I store them in the fridge?
nina says
tanong ko lang, yong recipe na nakuha ko kapareho ng sayo....noong niluto ko kasi parang ang lapot na nya kaya hinago ko na at pinalamig. Tapos I formed into ball using small ice cream scoop., nagform naman medyo sticky lang so ni roll ko muna sa sugar bago ko binilog...my question is sticky ba talaga? or kulang pa ako sa halo....
Lalaine says
Hello Nina
Medyo sticky talaga siya, kung nahihirapan ka dip sa caramel, place it in the fridge for a few minutes para mag firm up ๐
nina says
thanks.
Kevin says
Hello po! Yung po kasinh ginagawa kong yema balls nagiging flat ๐ haha ano pong tip nyo? Tsaka po pag nilalagayan ko na ng caramel e natutunaw yung yema
Lalaine says
Hello Kevin
Palamigin mo muna sa ref nang ilang minutes para mag-firm siya and also pag dip sa caramel, titigas agad ang caramel dahil malamig ang yema. Hope this helps ๐
Terri says
Thank you for this recipe and just to speak my mind, I like the font you are using on your blog. It brings the personal touch instead of boring everyday newsprint. People don't realize that although something may be different and cause your mind a little harder, it is the variety that helps keep the mind bright and crisp.
Laarni says
Hi Ms. Elaine. Just want to ask how many days will the yema lasts?Thanks and more power!
Lalaine says
hi Laarni
Yema don't last long in my house but 3 to 4 days in the refrigerator would be a good bet. I wouldn't keep them longer than 1 week as they are made of eggs, just to be on the safe side.
Ann Calzado says
First time ko itry iluto tong yema medyo sablay pa kasi medyo malambot akala ko nga hndi mauubos kasi medyo hindi perfect like nung nsa picture ๐ Itatanung ko pa po sana kung ilang oras o araw po ba ang yema bago masira kasi bka wla kumain, pero nung sinerve ko na saglit lang pala sa mga friends ko haha hindi pla ttgal ng oras. .
Next time isusure ko perfect na tlga ๐
Thanks for this idea Miss Lalaine.
Atleast medyo marunong na ako magluto.
Lalaine says
Haha, di ba nila pinatawad?
I am sure you'll perfect the recipe next time, just make sure to chill the custard a bit para mag-firm up nang konti ๐
Ann Jocel Calzado says
Ok po ๐ Thanks Miss Lalaine ๐
I will try this Saturday Ulit ๐
Tiffany says
Your writing has an easy and fun style, making it an enjoyable read, ever considering writing a book?
Cristina Lee says
Is there any chance you might consider changing the font type of your text? I realize your current choice sort of gives it a unique feminine character, as differentiated from other food blogs/sites, but I speak only for myself when I say that it's at times difficult to read. Maybe something more conventional like ARIAL?
On the positive side, I love the fact that you feature some traditional recipes like longganisa,etc. I am presuming you are in the US, and the need definitely exists for Pinays like you and me, to try and keep the cooking traditions alive and available as turorials for the succeeding generations, who having been born and grown up here, hopefully will have the desire to learn more of their parents' culture, through its cuisine, for example. Thank you and kudos to you!
Lalaine says
Hi Christina
I've had comments even before about how difficult the font is to read. I chose the font because I thought it will give the blog a unique touch, kind of like handwritten notes on recipe cards or cookbooks. To be honest, I don't know how to change it. I have to consult my website designer and have her do the changes.
Yes, I am in the U.S. I live in California. It's been a lot easier to recreate my Filipino favorites at home now as most ingredients indigenous to us are now more accessible than when I migrated back in the 1990's.
Thank you for your kind words. I enjoyed reading your comment. ๐
anne says
Thank you , Lalaine for the recipe , you're such a bad influence lol 10 egg yolks ?! *sigh*
Lalaine says
And I ate all 2 dozens in one sitting. Huhuhuhu, bye waist ๐
Betsy says
I wondered about the 10 egg yolks too, then I thought about making meringues! Win Win! ๐
Lalaine says
I use mine for my breakfast omelettes but meringues sound more inviting! ๐