Yema Balls

Ahh, weekend…

Most of the morning was spent just lazing in bed while watching A Baby Story on TV. That, and other TV shows on Discovery Home & Health such as I Didn’t Know I Was Pregnant and Bringing Home Baby are my usual programs since I became pregnant. While watching TV, Hubby was hugging my tummy to feel baby’s kicks and wiggles.

Then, house chores were done — cleaned up the room and did the laundry.

The rest of the day was spent in the kitchen, making what I have been craving for since the other day. Homemade Filipino sweet treat called Yema balls, which is made from egg yolks and condensed milk. It’s one of my favorite desserts as a kid.

Yes, I’m kinda missing home.

Here’s the recipe taken from

Yema Balls


1 can sweetened condensed milk
4 egg yolks
1 tablespoon of butter
½ cup of nuts – pistachios or roasted peanuts work best (optional)
¾ cup of white sugar


1. In a saucepan on medium heat, melt butter. Add condensed milk and stir for 1 minute.
2. Add egg yolks and stir. Make sure that you keep an eye on this, otherwise it will burn.
3. Once the milk and egg yolks are mixed well, add the nuts. (I used ground roasted peanuts.)
4. Keep stirring until the yema is thick. Almost like paste.
5. Take this off the heat and let this cool. Once this is cooled, shape into balls and roll in sugar. (I did not roll in sugar ‘coz hubby doesn’t want it too sweet.)
6. Serve the yema balls in paper pattie pans. You can also shape into triangles or whatever form you want and wrap in cellophane.


Instead of rolling the yema balls in sugar you can dip it in caramel. Combine sugar and water together in a pan and using a thermometer, take it up to the hard ball stage. With a tooth pick, dip each yema ball into the caramel and put it on wax paper.

YUM! Enjoy!

P.S. Egg whites were used for Low Fat Egg Drop Soup which we had for dinner. I did not put rice wine or sherry, and used malunggay/moringa leaves instead of spring onions. 

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