This is a sweet, delicate and gooey custard dessert that is local to the Philippines. Yema has an exceptionally straightforward fixings that you can almost certainly discover in your kitchen. It is mostly made with egg yolk, sugar and consolidated milk.
- 2 medium sized cans condensed milk
- 3 egg yolks
- 1 tbsp margarine or butter
- 3 tbsp peanuts, chopped
- toothpicks or cellophane for wrapping
- Pour the condensed milk in a pot over low heat, and then add the egg yolks. Stir.
- Add the margarine or butter, and keep on stirring until the mixture thickens. Add the chopped peanuts.
- Stir continuously to avoid burning and sticking at the bottom of the pan. This will also ensure that it is evenly cooked.
- Lower the heat once the desired consistency is almost achieved which is about 15 to 20 minutes.
- Let the mixture cool off.
- Scoop a spoonful of the mixture and start rolling it into a ball or shaping it into a pyramid with your hands.
- You can roll them in sugar, stick them in toothpicks or wrap in cellophane or paper.