Filipino Yema Balls

This traditional Filipino yema candy has been my secret weapon for impressing guests at dinner parties with minimal effort. These soft, chewy treats strike the perfect balance of sweetness with their condensed milk base and rich egg yolk center. Whether you're looking to explore Filipino desserts or need a quick sweet treat, these yema balls deliver incredible flavor with just a handful of ingredients.

I first made these yema balls when searching for a way to use up extra egg yolks after a baking project. The moment I tasted one still warm from the pan, I knew I'd found a new family favorite that would become part of our holiday tradition.

Ingredients

• Unsalted butter: Provides richness and helps prevent sticking during cooking
• Condensed milk: Forms the sweet foundation and gives that classic caramel flavor
• Egg yolks: Create the signature silky texture and beautiful golden color
• A pinch of salt: Balances the sweetness and enhances the caramel notes
• Granulated sugar for coating: Adds a delightful crunch and prevents stickiness

Step-by-Step Instructions

Melt the Butter:

Place butter in a heavy-bottomed pan over low heat and melt completely until just liquified but not browned. The low heat is crucial to prevent scorching which would affect the final flavor.

Create the Base:

Pour in condensed milk and stir thoroughly until completely combined with the butter. The mixture should be smooth and uniform before proceeding to the next step. Continue stirring constantly to prevent scorching.

Add the Egg Yolks:

Gently whisk egg yolks in a separate bowl before adding to the pan along with a pinch of salt. Stir continuously as the mixture cooks. This step requires patience as it takes about 20 minutes of constant stirring until the mixture thickens significantly and begins to pull away from the sides of the pan.

Cool the Mixture:

Transfer the cooked mixture to a lightly greased plate or clean surface. Allow it to cool completely to room temperature which takes approximately 30 minutes. The mixture will continue to firm up as it cools.

Form and Coat the Balls:

With lightly greased hands or a small cookie scoop, portion the mixture into teaspoon-sized amounts and roll between your palms to form smooth balls. Roll each ball in granulated sugar until completely coated on all sides.

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My grandmother taught me to make these yema balls when I was just eight years old. She always insisted on using the freshest egg yolks possible, claiming that farmers market eggs with their vibrant orange yolks made the most beautiful and delicious candies. To this day, the smell of condensed milk cooking takes me right back to her kitchen.

Storage and Shelf Life

Yema balls can be stored in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking. For longer storage, refrigerate for up to one week, though the texture may become slightly firmer when chilled. Bring them back to room temperature before serving for the best texture and flavor experience.

Troubleshooting Tips

If your yema mixture is too soft to roll, it likely needs more cooking time. The mixture should be thick enough to hold its shape when scooped. If you've already removed it from heat, you can return it to the pan for additional cooking until it reaches the proper consistency.

For stubborn stickiness, try chilling the mixture for 30 minutes before rolling. Alternatively, dust your hands with powdered sugar rather than greasing them for a different approach to handling the mixture.

Traditional Variations

While this basic yema recipe is delicious on its own, traditional Filipino variations include several delightful twists. Some versions incorporate chopped peanuts or cashews for added texture and flavor complexity. Others are shaped around a whole nut for a surprise center.

Another popular variation forms the yema into pyramids rather than balls and wraps them in colorful cellophane for festive occasions. Some regions add calamansi (Filipino lime) zest for a subtle citrus note that cuts through the sweetness.

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Frequently Asked Questions

→ What are yema balls made of?

Yema balls are made with condensed milk, egg yolks, butter, a pinch of salt, and sugar for coating. Optional ingredients like chopped nuts can be added for extra texture.

→ How do I cook yema balls?

Melt butter in a pan, stir in condensed milk, add egg yolks and salt, and cook over low heat until the mixture thickens. Cool completely before forming into balls and coating with sugar.

→ How do I shape yema balls without sticking?

To prevent sticking, grease your hands and tools with oil or baking spray before shaping the yema mixture into balls.

→ Can I add other ingredients to yema balls?

Yes, you can add ingredients like chopped nuts or even flavor extracts to enhance the taste and texture of your yema balls.

→ How long does it take to make yema balls?

The process takes about an hour, including preparation, cooking, cooling, and assembly time.