This Pandan Yema is made with coconut condensed milk so it’s just a touch healthier than the original version.
My History with Yema
When I started cooking for myself, one of the things I was obsessed with was this Filipino Candy called Yema. It’s a custard based candy that is made with condensed milk, egg yolks and some zest. It’s then covered with a thin layer of crunchy caramel.
Can I tell you I ruined many many pots making that darn caramel. I literally burned a hole through one. It was not pleasant.
Instead I found these salted caramel crumbles and mixing them in with the pandan powder gives it that crunch you need.
Pandan Yema
This version is dairy free using coconut condensed milk and flavored with pandan. Because I now have many fillings I omitted the caramel and just rolled them in more pandan powder.
To make it all you need are these 4 ingredients:
- Pandan Powder (you can order it here)
- Coconut Condensed Milk (I use this brand)
- Egg Yolks which were left over from making my Sans Rival Macaron
- Kalamansi zest or you can swap out with orange or lemon.
A Few Tips for Yema Success
I’ve made this a few times and here are some pointers to get that perfect consistency.
- Cook on very low heat
- You have to keep it moving, so it is a test of will as you will have to stand there for about 20 minutes
- There is a point where the yema starts to look shiny. Stop before the oils start to separate, as then it will curdle and it won’t be edible. You are going to think it’s not cooked enough because it will be a little runny still, but when you cool it the candy will be solid. Don’t worry. It’s better to stop then to get it to a point where it can’t be fixed.
Please Share
I can’t wait to see how your Pandan Yema turns out. Please share it and tag @rezelkealoha!