Yema, the famous custard candy of the Philippines, has been a favorite of children and adults alike for centuries. Nowadays, you can find it in stores, stalls, and markets, wrapped in brightly colored cellophane. For many kids in the Philippines, it’s one of the most delicious tastes in the world. Thanks to a recent visit from some professional yema chefs, the young people in the Round Home and the White Home got the chance to put on aprons and food safety masks, pick up spatulas, and make it themselves! After the workshop, there was a lot of excitement. “I got to taste yema again!” said a grinning 15-year-old named Ryan. “I was so happy when I learned that it’s not difficult to make it,” added Gloria, aged 12. “Now I want to share my new skill with other people!” Since the day they learned, some of the young chefs have continued to make it every week.
Consider making yema with the children in your life.
Scroll down for a basic recipe for this no-bake, gluten-free, melt-in-your-mouth dessert. And as soon as you taste it, you’ll understand why Gloria was so excited to spread the word!
Make yema with the children you know and help them wrap it up. Print labels to tie or stick onto the packages, and then let the kids sell the candy to support the work of Love146! It’s a fun way for them to learn about other cultures, and it will help them see that they have the capability to help other people. (P.S. Want some advice on how to talk to your kids about the work we do? Here is a mom with some great ideas.)
BASIC YEMA RECIPE
14 oz. can of sweetened condensed milk
6 egg yolks
1-2 teaspoons vanilla extract
2 cups of white sugar (for coating the candy)
1. Mix the first three ingredients in a pot or pan over medium heat, stirring well. It will start to thicken.
2. After about five minutes, reduce the heat to low, stirring the milk constantly with a wooden spoon or a metal spatula. Make sure that you’re scraping the milk from the bottom of the pan to keep it from burning. (This will take 20-25 minutes.)
3. When your mixture becomes sticky and is able to hold its own shape very well, take it off the heat and let it cool. (If you’re adding other ingredients like peanuts, add them now!) You may want to let the dough sit in the fridge for a few hours or overnight, placed in an airtight container or wrapped tightly in cellophane to keep it from drying out.
4. Fill a bowl with granulated sugar. Shape the yema mixture into teaspoon-sized balls and roll them in the sugar to coat them. Give them more time to cool, then wrap them up! Makes at least 2 dozen.