Yema is a traditional Filipino candy. The version provided here has evolved considerably from its original roots. From the basic sugar and condensed milk version, it now incorporates the richness of powdered milk and nuttiness of peanut butter. This softer and creamier version of yema candy is a delight.
Here’s How to Make Milky Peanut Butter Yema Candy
1 can condensed milk
1 pack of powdered milk (small size about 230-290g/8-10 oz)
Sugar (the same amount as the powdered milk)
1/4 – 1/2 jar of smooth peanut butter
1. Mix the condensed milk, sugar and peanut butter in a blender. Add the blended mixture to a saucepan and boil for a few minutes just to dissolve the sugar particles.
2. Boil for a few minutes until sticky in consistency. Just before you turn the stove off, add the powdered milk and mix through thoroughly. Don’t worry––it is supposed to have a powdery texture when you eat it.
3. Cool it down. Drop evenly sized little blobs of the mixture onto a non-stick surface, such as a silicone sheet or sheet of wax paper to cool. Once each candy has cooled, it is ready to wrap.
4. Wrap in individual pieces of cellophane or wax paper. Wind the top to keep the wrapper in place, or tie with raffia or similar. Finished.
– For presentation purposes you can roll each candy in powdered sugar. The yema candy is really meant to be sweet because the sugar acts as a food preservative.
– As a variation on the traditional yema candy, you’ll find this version a lot softer. That’s normal.
– If powdered milk is added, the expiration date is 3 months keep in the refrigerator or one to two weeks at room temperature, depending on the quantity of sugar content.
– Remember that powdered milk is just added to regulate the water content and to make the yema softer so adding too much powdered milk will cause the yema to spoil quickly.
– Don’t add too much sugar.
– One week – 2 weeks in room temperature depending on the quantity of sugar content.
Things You’ll Need
Silicone sheet or other non-stick surface
Wax paper or cellophane