This Pandan Yema is made with coconut condensed milk so it’s just a touch healthier than the original version.
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.
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:
I’ve made this a few times and here are some pointers to get that perfect consistency.
I can’t wait to see how your Pandan Yema turns out. Please share it and tag @rezelkealoha!
Throw all the Pandan Yema ingredients in a sauce pan and stir until smooth. Turn the heat on to low. Now this is the hard part. You have to stand there and stir stir stir until it starts getting creamy. It could be between 15-20 minutes.
Once you start to see a shine come through take it off the heat and let it cool to room temperature. Once cool place in the refrigerator for at least an hour to harden.
Once the candy is hard use a teaspoon to measure out the candy and roll into mini balls.
To garnish mix the caramel crumbles and pandan powder together then roll each ball in the mixture.
These will keep in the refrigerator for about 5 days. However in our house it didn't last that long.
The Kalamansi can be swapped out with lemon or orange zest.
The Caramel Crumbles are optional, but highly recommended.
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