YEMAS
Ingredients:
2 tins Condensed milk, Milkmaid brand
3 egg yolks
2 Tablespoons butter or margarine
For flavoring you can use:
Canned Durian
Chopped langka
Chopped cashew nuts
( optional )
Procedure:
Mix the condensed milk, egg yolks and butter in a non- stick pan big enough for boil over and put to boil then lower heat just to simmer the mixture but keep stirring to prevent burning at the bottom.
After almost one hour or so, when mixture becomes thick like halaya (ube jam) remove from heat then cool. When cooled see if you can mold them into yemas or else cook it further for a few minutes until the desired consistency. Don't overcook the mixture or it will harden like rock.
When cooled, divide the mixture into size you like, say, one tablespoon size or smaller, then shape them into shape you like or just like the popular triangle shapes in the sari-sari stores, of course in gold cellophanes, cut to wrap good each yema.
Enjoy!
Note:
Be sure to butter your plates, hands and tablespoons to avoid the yemas from sticking to them.
what is the name of that molding ???
ReplyDeleteHi Matt. I call it Yema molder. I made it from a piece of thick plastic or sometimes illustration board. I traced the shape of the Yema wrapper on it then cut the sides leaving some allowance alongside for pinching the Yema into shape. (see the picture above) I use it to shape the Yema according to the size I want.
DeleteHi Auntiepressy! May I ask, how did you make your yema molder? 😊 I would like to have one as well. Thank you!
DeleteHi Alfredo. I made my yema molder by tracing a yema wrapper into a thick cardboard like the illustration board. Look at the 6th picture above, just copy it according to the size of yema you like. Cut it along the sides but leave some allowance to use as pinching sides to shape the yemas into pryramid shapes. I hope it helps.
DeleteHello Auntiepressy! May I ask how did you make your yema molder? I really would like to have one..Thank you!
ReplyDelete