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, when egg whites were used in construction. Filipinos turned the surplus yolks into delicacies such as 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- help thicken the custard through the coagulation of egg proteins,
- Sweetened condensed milk- adds sweetness to the custard. Use full-fat condensed milk for the creamiest taste.
- Water and sugar- to make the caramel candy coating
- Vinegar- prevents crystallization and keeps the caramel smooth, shiny, and pourable even when it cools
How to make yema candy balls
- Combine egg yolks, condensed milk, and lime zest in a bowl. Stir together until well-blended. Transfer the egg and milk mixture to a non-stick pan and cook over low heat until it thickens enough to form a ball.
- Remove the mixture from the heat and allow it to cool completely. Press a plastic wrap on the surface to prevent film from forming.
- Use a small scoop or teaspoon to portion evenly, then roll in the palm of your hand to shape into 1-inch balls.Â
- Drop custard balls one by one in the caramel and turn gently to coat. With a fork (this will allow excess caramel to drip off), immediately remove the coated yema and place it in a single layer on an aluminum pan or a non-stick baking sheet to cool completely.
- You can also roll the yema in sugar for an easier coating.
Helpful tip
Insert a toothpick in the center of the balls to safely and quickly dip them in caramel syrup.
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!
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
- 1 cup sugar
- ½ cup water
- 1 tablespoon distilled white vinegar
Equipment
- cellophane wrappers, cut into 3-inch squares
Instructions
- In a bowl, combine egg yolks and condensed milk. 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 pan, combine sugar, water, and vinegar. Stir until sugar is dissolved.
- Bring to a boil. Cook until the liquid turns amber color, swirling the pan occasionally for even cooking.
- Drop the custard balls one by one into the caramel and turn gently to coat. With a fork, immediately remove coated yema and place in a single layer on a non-stick baking sheet.
- Allow to cool and wrap individually in cellophane.
Notes
- 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 lift them out of the caramel, letting the liquid gold drip off.
Nutrition Information
“This 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.”
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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