The yema i grew up knowing is brown in color and a bit crusty on the outside and soft in the inside. It has a distinct nutty and milky taste i can never reproduce in my experiments. could it be the use of fresh cow's milk back in the days? or maybe adding corn syrup? I've searched high and low online for the recipe but failed. I kinda have this feeling that those who know it would rather keep it a secret. hmmm...
So after trying so many recipes, i've finally settled on this one. Try it and let me know what you think.
Ingredients:
3 tablespoons unsalted butter
1 can condensed milk
3 egg yolks, lightly beaten
1/2 teaspoon vanilla
2 tablespoons chopped peanuts (i use dry roasted)
Note: This makes about 20 yema balls. i always double/triple the recipe when bringing it to potluck parties.
Procedure:
1. Heat a saucepan and drop butter until melted under medium heat.
2. Pour the condensed milk and stir until combined (about 2 minutes).
3. Add the egg yolks and stir continuously for about 2 minutes.
4. Add the vanilla and chopped peanuts.
5. Stir continuously under medium heat until mixture becomes thick (about 20 minutes). Lower the heat during the last 5 minutes.
6. Remove from heat and allow to cool completely.
7. Scoop using 1/2 tbsp measuring spoon and shape into balls using your palm.
8. To serve, one option is to wrap it in colorful cellophanes. I use colors depending on the occasion. Green and red for Christmas, orange and black for halloween, etc. If you don't have colorful cellophanes (i got mine from the Philippines), you can use cocktail sticks or mini-cupcake papers.
Enjoy!
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