These Yema Cookie Bars are made with toasted flour just like a polvoron! Then small pieces of yema candy is mixed into a cookie batter that has been flavored with calamansi rind. You can really taste the depth of flavor when you bite into them.
I had originally planned for these to be actual cookies. However I just got back from a 3 week trip from the Philippines and Japan and still not functioning correctly, so they became bars.
Note that this is not one of those easy recipes. It requires some work as we will be toasting the flour first and grating some calamansi zest.
Toasting the four does take some time and you also need to cool it down fully before mixing it into the cookie batter, so when making this make sure you are not in a hurry.
This recipe came about as I bought way too much Yema. For real it's a problem and I did not want it to go to waste so I made them into cookies/bars to use them up.
Ingredients
These are the ingredients you will need to make Yema Cookie Bars.
Yema Candies - Use the triangle shaped yema and cut them into small pieces. You will need 12 of these candies.
All Purpose Flour - Use all purpose flour and we are going to take an extra step of toasting it on the stove like when making polvoron. It's going to take about 10-15 minutes. Then you do need to take the time to fully cool down the flour before mixing it into the dough or else it will turn into a gloopy mess. Trust me I made that mistake.
Butter - You will need 1 cup of butter that is still chilled.
White Sugar - Use super fine granulated white sugar.
Brown Sugar - The darker the better.
Calamansi Rind - About 3 fresh calamansi will do. If you don't have access to fresh you can switch it out with either lime or lemon rind. You will need about a teaspoon.
Eggs - 2 eggs at room temperature.
Vanilla - Use vanilla paste or extract.
Calamansi Juice - I used the juice of the 3 calamansi that I took rinds from. If you don't have any you can skip.
Baking Soda - You will need 1 teaspoon.
Salt - You will need one teaspoon.
Polvoron Pinipig - You will need about 4 that has been completely crushed. If you live in Manila you can get them by the jar at a bakery called Wildflower.
How To Make Yema Cookie Bars
First we are going to toast the flour. Place 2 ½ cups of flour into a large fry pan. Turn the heat to medium.
Constantly stir the flour until it starts to slightly brown and you smell a nutty smell. It will take about 10-15 minutes.
Transfer the toasted flour into a bowl and leave to cool fully. About 1 hour. You can put in the refrigerator to speed up the process or even do this step a day ahead. Once cool add in the salt and baking soda.
Mix well.
In a mixer bowl add in the white sugar, brown sugar, calamansi rind and butter. Use your paddle attachment and cream until fully combined.
Stop the mixer and scrape down the bowl. Add in 1 egg. Mix again.
Stop the mixer and scrape down the bowl. Add in the other egg. Mix again.
Stop the mixer and scrape down the bowl. Add in the vanilla and calamansi juice. Mix well.
Add in the flour in 2 batches and mix well.
Now you have your Yema Cookie Bars batter.
Add in the Polvoron Pinipig and the cut up yema candy.
Mix well.
Line a 9x13 cake pan with foil and spray with baking spray.
Evenly pack in the Yema Cookie Bars dough into the pan making sure it is as even and smooth as possible.
Bake for 25-30 minutes at 350F.
Leave to cool fully then cut into 24 squares.
How To Store Your Yema Cookie Bars
You can keep your Yema Cookie Bars on the counter top in a cake dome for up to 3 days. If you have any left overs you can store them in the freezer for up to 3 months.
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Equipment
- Large Fry Pan
- Stand or Hand Held Mixer
- 9x13 Baking Pan
- Foil
Ingredients
- 12 Pieces Yema Candy Triangles
- 2 ½ Cup All Purpose Flour
- 1 Cup Butter cut into pieces but still chilled
- ½ Cup White Granulated Sugar
- 1 Cup Brown Sugar
- Rind of 3 calamansi (can sub 1 teaspoon lemon rind)
- 2 Eggs at room temperature
- 1 Teaspoon Vanilla Paste
- 1 Teaspoon Calamansi Juice
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt
- ½ Cup Polvoron Pinipig
Instructions
First step is to toast the flour. Please give yourself time to also cool down the flour. This step can be done a day ahead as well.
- Place 2 ½ cups of flour into a large fry pan. Turn the heat to medium. Constantly stir the flour until it starts to slightly brown and you smell a nutty smell. It will take about 10-15 minutes.
- Transfer the toasted flour into a bowl and leave to cool fully. About 1 hour. You can put in the refrigerator to speed up the process or even do this step a day ahead. Once cool add in the salt and baking soda. Mix well.
Now Make the Yema Cooke Bar dough.
- Pre-heat oven to 350F. Line a 9x13 baking pan with foil and spray with baking spray.
- In a mixer bowl add in the white sugar, brown sugar, calamansi rind and butter. Use your paddle attachment and cream until fully combined. Stop the mixer and scrape down the bowl. Add in 1 egg. Mix again. Stop the mixer and scrape down the bowl. Add in the other egg. Mix again.
- Stop the mixer and scrape down the bowl. Add in the vanilla and calamansi juice. Mix well. Add in the flour in 2 batches and mix well.
- Add in the Polvoron Pinipig and the cut up yema candy. Mix well.
- Evenly pack in the Yema Cookie Bars dough into the pan making sure it is as even and smooth as possible.
- Bake for 25-30 minutes at 350F.
- Leave to cool fully then cut into 24 squares.
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