Pandan Yema (Filipino Custard Candy)
This Pandan Yema is made with coconut condensed milk so it’s just a touch healthier than the original version.
Servings: 10 Yema Balls
Ingredients
Pandan Yema
- 1 7 oz can Coconut Condensed Milk
- 3 Egg Yolks
- 1 Tablespoon Pandan Powder
- 1 Teaspoon Kalamansi Zest
Garnish
- ¼ Cup Caramel Crumbles
- 1 Tablespoon Pandan Powder
Instructions
- 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.
Notes
The Kalamansi can be swapped out with lemon or orange zest.
The Caramel Crumbles are optional, but highly recommended.