Yema
Yema
Ingredients
- 360 g condensed milk
- 3 egg yolks
- 2 tablespoons butter
- as needed crushed peanuts or cashews, optional
Instructions
- 1
In a medium-sized bowl, combine the 3 egg yolks and 360 grams of condensed milk.
⏱️ 2 min
- 2
Whisk the mixture thoroughly until both ingredients are well combined and smooth.
⏱️ 3 min
- 3
In a non-stick pan, melt the 2 tablespoons of butter over low heat.
⏱️ 2 min - 4
Once the butter is melted, add the combined condensed milk and egg yolk mixture to the pan.
⏱️ 1 min
- 5
Mix continuously with a spatula or wooden spoon on low heat to prevent burning and ensure even cooking.
⏱️ 5 min
- 6
If desired, once the mixture begins to simmer gently, add the crushed cashews or peanuts. Stir them in evenly.
⏱️ 1 min
- 7
Continue mixing until the mixture thickens and reaches your desired consistency. For a chewier Yema, cook longer; for a softer Yema, remove from heat sooner.
⏱️ 5 min
- 8
Transfer the cooked Yema mixture from the pan to a separate clean bowl.
⏱️ 1 min
- 9
Allow the mixture to cool down completely to room temperature.
⏱️ 30 min
- 10
Once cooled, refrigerate the Yema mixture for at least 1 hour to firm it up, making it easier to handle.
⏱️ 60 min
- 11
Take approximately 1/2 tablespoon of the chilled Yema mixture for each piece.
⏱️ 5 min
- 12
Roll each portion into a small ball using your hands.
⏱️ 5 min
- 13
Place each Yema ball onto a piece of cellophane or wax paper.
⏱️ 3 min
- 14
Wrap the cellophane around the Yema ball and shape it into a traditional triangle form.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Yema
- 360 g condensed milk
- 3 egg yolks
- 2 tablespoons butter
- as needed crushed peanuts or cashews, optional
Instructions
- 1
In a medium-sized bowl, combine the 3 egg yolks and 360 grams of condensed milk.
⏱️ 2 min - 2
Whisk the mixture thoroughly until both ingredients are well combined and smooth.
⏱️ 3 min - 3
In a non-stick pan, melt the 2 tablespoons of butter over low heat.
⏱️ 2 min - 4
Once the butter is melted, add the combined condensed milk and egg yolk mixture to the pan.
⏱️ 1 min - 5
Mix continuously with a spatula or wooden spoon on low heat to prevent burning and ensure even cooking.
⏱️ 5 min - 6
If desired, once the mixture begins to simmer gently, add the crushed cashews or peanuts. Stir them in evenly.
⏱️ 1 min - 7
Continue mixing until the mixture thickens and reaches your desired consistency. For a chewier Yema, cook longer; for a softer Yema, remove from heat sooner.
⏱️ 5 min - 8
Transfer the cooked Yema mixture from the pan to a separate clean bowl.
⏱️ 1 min - 9
Allow the mixture to cool down completely to room temperature.
⏱️ 30 min - 10
Once cooled, refrigerate the Yema mixture for at least 1 hour to firm it up, making it easier to handle.
⏱️ 60 min - 11
Take approximately 1/2 tablespoon of the chilled Yema mixture for each piece.
⏱️ 5 min - 12
Roll each portion into a small ball using your hands.
⏱️ 5 min - 13
Place each Yema ball onto a piece of cellophane or wax paper.
⏱️ 3 min - 14
Wrap the cellophane around the Yema ball and shape it into a traditional triangle form.
⏱️ 3 min