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In a medium-sized bowl, combine the 3 egg yolks and 360 grams of condensed milk.

Whisk the mixture thoroughly until both ingredients are well combined and smooth.

In a non-stick pan, melt the 2 tablespoons of butter over low heat.
Once the butter is melted, add the combined condensed milk and egg yolk mixture to the pan.

Mix continuously with a spatula or wooden spoon on low heat to prevent burning and ensure even cooking.

If desired, once the mixture begins to simmer gently, add the crushed cashews or peanuts. Stir them in evenly.

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.

Transfer the cooked Yema mixture from the pan to a separate clean bowl.

Allow the mixture to cool down completely to room temperature.

Once cooled, refrigerate the Yema mixture for at least 1 hour to firm it up, making it easier to handle.

Take approximately 1/2 tablespoon of the chilled Yema mixture for each piece.

Roll each portion into a small ball using your hands.

Place each Yema ball onto a piece of cellophane or wax paper.

Wrap the cellophane around the Yema ball and shape it into a traditional triangle form.


In a medium-sized bowl, combine the 3 egg yolks and 360 grams of condensed milk.

Whisk the mixture thoroughly until both ingredients are well combined and smooth.

In a non-stick pan, melt the 2 tablespoons of butter over low heat.
Once the butter is melted, add the combined condensed milk and egg yolk mixture to the pan.

Mix continuously with a spatula or wooden spoon on low heat to prevent burning and ensure even cooking.

If desired, once the mixture begins to simmer gently, add the crushed cashews or peanuts. Stir them in evenly.

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.

Transfer the cooked Yema mixture from the pan to a separate clean bowl.

Allow the mixture to cool down completely to room temperature.

Once cooled, refrigerate the Yema mixture for at least 1 hour to firm it up, making it easier to handle.

Take approximately 1/2 tablespoon of the chilled Yema mixture for each piece.

Roll each portion into a small ball using your hands.

Place each Yema ball onto a piece of cellophane or wax paper.

Wrap the cellophane around the Yema ball and shape it into a traditional triangle form.
