Yema Recipes
EASY TO MAKE YEMA
legend has it that yema balls were first made during the spanish era . they found a way to use up the excess yolk while the egg whites are used for the foundation of churches. (looking at the size and number of churches here, there must be a lot of yema balls made) . *this is usually served wrapped in colored cellophane. this is also very sweet. i really dont know how long it takes to make and how many servings.
Provided by demi_quinn
Categories Dessert
Time 15m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- combine all the ingredients for the yema and cook until the mixture is thick.
- set aside and cool.
- roll into balls of about 1 inch in diameter.
- Prepare the syrup: blend all the ingredients for the syrup.
- Bring to a boil until syrup is caramel-colored.
- insert a toothpick into the yema ball and dip into the syrup.
- cool on greased baking pan.
Nutrition Facts : Calories 111.5, Fat 3, SaturatedFat 1.6, Cholesterol 54, Sodium 41.4, Carbohydrate 19.5, Fiber 0.1, Sugar 18.5, Protein 1.9
YEMA RECIPE
Yema is the Spanish word for egg yolks. In the Philippines, it is the name for a candy made of egg yolks, condensed milk, and butter.
Provided by Leila
Categories Candy
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Combine egg yolks and condensed milk. Mix well.
- Add chopped walnuts. Whisk until well blended.
- Melt butter in a cooking pot or pan. Pour the egg yolk mistuxe into the pan.
- Continue to cook until the consistency becomes very thick to the point that it can easily form a shape when molded.
- Transfer the mixture to a bowl. Let it cool down.
- Cut the cellophane into 3x3-inch pieces. Scoop 1 tablespoons of mixture and place at the middle of the cellophane.
- Wrap the yema while molding to form a pyramid shape piece (note: watch the video for details). Continue to wrap the yema until all the mixture are consumed.
- Serve . Share and enjoy.
Nutrition Facts : Calories 395.00kcal, Carbohydrate 50.00g, Cholesterol 43.00mg, Fat 19.00g, Fiber 1.00g, Protein 9.00g, SaturatedFat 7.00g, ServingSize 6.00 people, Sodium 180.00mg, Sugar 49.00g, UnsaturatedFat 6.00g
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- In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
- In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
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- In a bowl, combine egg yolks, condensed milk and lime zest or vanilla essence. Stir together until well-blended.
- In a non-stick pan over low heat, transfer egg and milk mixture. Cook, stirring regularly. Continuously scrape bottom and sides of pan to prevent burning. Continue to cook until the consistency becomes thick enough to form shape.
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- Combine egg yolks and whole eggs with white sugar in a double boiler. Cook, stirring constantly until mixture is thick.
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- 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.
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