How To Made Sweet Yema Candy Recipe
Sweet Yema Candy Recipe - Yema caramelized milk candy is a favorite snack and dessert among Filipinos. This sweet delicacy originated from Bulacan, a province known for many other sweets. The main ingredients of this delicacy are condensed milk, egg yolks, and sugar. Distinctively wrapped in colorful cellophane wrappers, yemas can be bought at local sari-sari stores and some homes.
Yema is a type of custard candy made from egg yolks and condensed milk. This is a common Filipino dessert and one of the easiest to make. The ingredients needed are readily available and this does not require a lot of cooking and preparation time. Yema Balls are ball-shaped yema that are perfect for dessert.
There are several ways to present this dessert – the most common is the use of colored cellophane. The mixture is scooped and placed inside individually cut cellophane then manually molded until the shape becomes pyramid-like. Others roll the mixture until the shape becomes spherical and place them in a small paper cup or use some frill picks to go with it.
Sweet Yema Candy Recipe Ingredients:
- 6 egg yolks
- 1 (396 g) can sweetened condensed milk
- 1 teaspoon vanilla essence
- 200g sugar
- Different coloured cellophane paper, cut into 10x10cm squares for wrapping
Procedure:
1. In a large pot, mix the egg yolks, condensed milk and vanilla until well blended.
2. Bring to a boil, then reduce to low heat to prevent the mixture from burning. Stir constantly.
3. The mixture is ready when it forms a ball. Let cool. When cooled, form themixture into balls about 2 to 3 cm in diameter.
4. In a small pot, caramelize the sugar over low heat until it is all melted.
5. Drop the balls one by one into the pot and coat completely with the caramel. Once coated, pick up each ball with a toothpick. Set aside to cool.
6. When cooled, wrap the balls in cellophane and twist both ends to secure.
2. Bring to a boil, then reduce to low heat to prevent the mixture from burning. Stir constantly.
3. The mixture is ready when it forms a ball. Let cool. When cooled, form themixture into balls about 2 to 3 cm in diameter.
4. In a small pot, caramelize the sugar over low heat until it is all melted.
5. Drop the balls one by one into the pot and coat completely with the caramel. Once coated, pick up each ball with a toothpick. Set aside to cool.
6. When cooled, wrap the balls in cellophane and twist both ends to secure.
Cooking Tips
Heat water in a double boiler then place the upper pan, together with vanilla and butter. Cook it over moderate heat until it is thick in consistency. Then let it cool and form into balls.
For the caramel compound, In a dip pan, mix together the sugar, water and cream of tartar. Then bring it boil until it is golden in color. Then take the caramel out of heat.
Prick the yema balls with toothpick and dip t into the caramel compound. Let it cool before wrapping in the cellophane individually.
For the caramel compound, In a dip pan, mix together the sugar, water and cream of tartar. Then bring it boil until it is golden in color. Then take the caramel out of heat.
Prick the yema balls with toothpick and dip t into the caramel compound. Let it cool before wrapping in the cellophane individually.
Recipe SourceYema:
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