Yema (Candied Egg Yolks) Recipe: How to Make Classic Filipino Egg Candy
Want to make a sweet, rich, and fudgy candy from just a few simple ingredients? Yema is a classic Filipino confection where sweetened condensed milk and egg yolks are cooked down into a thick, golden paste, then rolled into delightful bite-sized treats.
This is the ultimate recipe for using up extra egg yolks. Yema has a unique, melt-in-your-mouth texture that’s both creamy and slightly crumbly. Shaped into balls, pyramids, or wrapped in colorful cellophane, they are a nostalgic favorite in Filipino candy stores and homes.
Recipe Details
| Prep Time | Cook Time | Cooling Time | Yield | Difficulty |
|---|---|---|---|---|
| 15 mins | 20-25 mins | 30 mins | 20-25 pieces | Easy |
What You’ll Need
The process is straightforward but requires constant attention while cooking.
- Egg Yolks: 6 large
- Sweetened Condensed Milk: 1 (14 oz) can
- Unsalted Butter: ¼ cup (½ stick)
- Vanilla Extract (optional): ½ teaspoon
For Coating/Rolling (choose one):
- Granulated Sugar
- Finely chopped nuts
Step-by-Step Directions
Constant stirring over medium-low heat is the secret to success.
- Combine and Cook. In a heavy-bottomed, non-stick saucepan, combine the egg yolks, sweetened condensed milk, and butter. Cook over medium-low heat, stirring constantly and scraping the bottom and sides with a spatula.
- Thicken the Mixture. The mixture will be liquid at first. Continue stirring as it thickens. After 15-20 minutes, it will start to pull away from the sides of the pan and form a soft, malleable mass.
- Test for Doneness. To test, scoop a small portion onto a plate and let it cool for a minute. It should hold its shape and be firm enough to roll without sticking excessively to your hands. If too soft, cook for 2-3 more minutes.
- Cool and Shape. Transfer the thick yema mixture to a lightly greased plate or bowl. Let it cool until it’s comfortable to handle but still warm and pliable.
- Form the Candies. Grease your hands lightly with butter or oil. Pinch off small portions (about 1 teaspoon) and roll them into smooth balls. You can also shape them into small pyramids or logs.
- Coat and Serve. Roll the shaped candies in granulated sugar or finely chopped nuts to coat. Let them set completely at room temperature before serving or wrapping.
How to Serve
Serve as a sweet snack or dessert candy. They are traditionally wrapped in colorful cellophane (pabalat) with a twist at the top, making them perfect for party favors or gifts.
Expert Tips for Success
- Low and Slow: Cooking over too high a heat will cause the egg yolks to scramble and create a grainy texture. Patience is key.
- Non-Stick is Best: A heavy-bottomed non-stick saucepan prevents scorching and makes stirring easier.
- Consistent Stirring: Never stop stirring once the mixture begins to thicken to ensure even cooking and prevent burning.
- Adjust Cooking Time: The doneness point can vary based on your stove and pan. Use the “cool on a plate” test rather than a strict timer.
Common Questions
Can I use leftover egg yolks from another recipe?
Absolutely! This is the perfect use for them. Ensure you have exactly 6 yolks for this recipe.
My yema turned out grainy. What happened?
The heat was likely too high, causing the egg proteins to curdle slightly before fully blending with the milk. Next time, use lower heat and stir even more diligently.
How do I store yema?
Store in an airtight container at room temperature in a cool place for 2-3 days, or in the refrigerator for up to a week. The sugar coating may become slightly sticky.
Can I add flavors?
Yes! A teaspoon of citrus zest (calamansi or lemon) or a tablespoon of crushed peanuts mixed in at the end are popular variations.
Final Thoughts
Making Yema is a delightful and rewarding kitchen project. This simple yet magical transformation of eggs and milk into creamy, sweet candies is a wonderful way to connect with Filipino food tradition and create handmade treats that everyone will love.
