This popular Filipino custard candy is bursting with sweet chewy goodness and a hint of crunch from the nuts.
Yema is made from condensed milk, eggs, butter, and peanuts cooked over low heat until it’s thick enough to form into balls. Then they’re rolled in granulated sugar for extra sweetness and texture.
I have memories of classmates in elementary and high school selling yema balls for 5 pesos a piece. It was so good I’d save some money and treat myself to these chewy goodness twice a week.
Now I make these sweets for family regularly, often with my daughter helping me. It is so easy to make and fun for kids to do!
Hope you’ll enjoy this recipe.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Yields: 28-30 candies
3 egg yolks, beaten
1 can condensed milk (14 oz)
2 tbsp butter
¼ cup nuts (usually peanuts)
¼ cup granulated sugar
Tools You’ll Need:
Medium sauce pan or cooking pot
Cooking spoon / spatula
1. Melt the butter in a medium saucepan over low heat.
2. Add condensed milk and stir.
3. Add the eggs and stir quickly. Keep stirring for another 5 minutes until mixture has slightly thickened.
4. Throw the nuts in and mix thoroughly.
5. Cook some more until mixture is elastic. Remove from heat and allow to cool until ready to form into balls.
6. Once mixture is cool enough to handle, scoop about a tablespoon into your clean palm and roll to form a ball.
7. Dip in sugar and set aside.
8. Wrap individual candy in cellophane or wax paper or serve right away in a serving dish with decorative picks for appealing visual presentation.