Tuesday 14 December 2010


In the days that's gone by, no one ever said that we shouldn't eat too much eggs. There was no mention of avoiding the egg yolks most especially. The yolks of the eggs are prized for their rich taste so they go into special sweets and desserts.

We inherited the love for yemas from the Spanish who introduced these all egg yolk (yemas simply means egg yolks in Spanish) sweets to the Philippines. There were a lot of all-egg yolk recipes in the olden days because they used the egg whites as binder for the mortar in the construction of buildings. Well, lucky us. 

Aside from egg yolks, these yemas has crunchy peanut butter in the center and is encased in a crisp caramelized sugar shell. It is just perfect as a holiday give away. 

This recipe make 50 yummy yeas.


1 c. condensed milk
1/2 c. crunchy peanut butter
5 egg yolks
2 tbsps. butter
1 tsp. vanilla
pinch of salt

Syrup ingredients:

1 c. sugar
1/2 c. water
1/4 tsp. cream of tartar


Dip the formed yema balls in syrup and lay in a greased and lined baking sheet.
Blend all of the ingredients, except for the vanilla, in a pan, preferably non-stick. Cook the mixture on very low heat, while constantly stirring with a spatula, until thick (about 20 minutes). Add the vanilla, then set aside to cool at room temperature, then in the refrigerator. The mixture will thicken further upon cooling. 

When cooled, form into 1 1/4" diameter balls with oiled hands and lay on greased and lined baking pans. Refrigerate again while preparing the syrup. 

Make the syrup by mixing all the ingredients in a saucepan. Stir on low heat to dissolve the sugar. When dissolved, bring the mixture to a gentle boil without stirring. Swirl the pan every now and then. Cook until thick and caramel coloured, for about 20 minutes. Test by dropping a small amount in ice cold water. It should instantly harden. Do not let it darken because it goes on cooking even after you take it off the heat. 

Use a food warmer to prevent it from setting while you work. Using a fork, take the yema balls and dip each into the hot syrup, then leave to harden on a greased non-stick sheet. When set, wrap in cellophane.

This post is for the KULINARYA COOKING CLUB theme for December 2010: Filipino Food Gifts. 

See the posts of the other members by visiting their blogs.

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  1. This is amazing, I'm seriously printing this and making these for the holidays, thanks for sharing!

  2. That just looks lovely and sounds simple to make. It's on my holiday treat list now :)

  3. This is the first time I have ever heard of yemas. They sound delicious!

  4. Looks really pretty and festive on those tin foil cups!

  5. this is a great twist to our traditional yemas, adora! welcome to kulinarya cooking club!

  6. Very interesting and sounds delicious! Thanks for sharing this great recipe...


  7. Fabulous treat and they look just lovely.

  8. My husband is half filipino and we are going to his family's christmas party . Maybe I should surprise everyone with these wonderful treats!

  9. oh yes, one of my favorite Filipino candies/desserts apart from Pastillas. i love the peanut butter twist. definitely gonna make them soon. thanks for posting about this! ;)

  10. Wow, those look amazing! Beautiful. I love peanut butter and I will definitely give this a try.

  11. I bet these not only look great but TASTE amazing!

  12. oh my goooooodness this is awesome!!! I haven't had yema in a long time and now I feel like making them :)

  13. i love yemas but i love your take on it even more. great presentation too. now are you ready to take my address for shipping? haha. welcome to KCC!

  14. I love the cruncy caramel outside contrasting the soft peanut flavoured centre! Brilliant!

  15. i know i commented already last year but you see i just want to let you know that I tried making yemas before (pumpkin yema) but I couldn't form that golden caramelized coating on the outside... i should learn a tip or two from you huh hahah.. btw, do you know what's KCC's theme this month? Just wondering!
    thanks again,

  16. Hi Malou! Just drop some of the caramel syrup in water to test. It should harden instantly. When you dip your yema in, then the crisp shell will form.


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