Let me share my favorite twist on yema, a beloved Filipino candy that brings back so many childhood memories. I grew up watching my mom make traditional yema. But when I started cooking on my own, I wanted to create something different.
After many tries in my kitchen (and one completely burned pot), I finally came up with this Pandan Yema recipe. It’s made with coconut condensed milk instead of regular condensed milk, and the addition of pandan gives it that familiar Filipino flavor we all love.
What makes this recipe special is how simple it is: no tricky caramel coating needed. Just roll the balls in a mix of caramel crumbles and pandan powder, and you’re done. Every time I bring these to family gatherings or give them as pasalubong, people can’t believe how creamy and unique they taste.
The best part? You only need four ingredients to make these little green treats. If you love classic yema but want to try something new, this recipe is perfect for you.
Cultural Notes
Yema comes from Spanish influence in Filipino cuisine, traditionally made during fiestas and special occasions. The addition of pandan represents modern Filipino fusion cooking, combining traditional techniques with contemporary flavors.
Why You’ll Love This Recipe
- Dairy-free adaptation using coconut condensed milk
- Perfect balance of pandan and caramel flavors
- Healthier version of the traditional recipe
- Make-ahead friendly for parties
- Unique fusion of classic and modern Filipino flavors
- Customizable with different flavor variations
- Great project for beginner candy makers
Pandan Yema (Filipino Custard Candy)
Equipment
- Heavy-bottomed saucepan (makapal na kawali) Ensures even heat distribution and prevents burning
- Silicone spatula (panghalo) For constant stirring without scratching the pan
- Candy thermometer (optional) To monitor temperature
- Small ice cream scoop or measuring spoon For consistent portioning
- Mixing bowls (mangkok) For preparing ingredients
- Airtight container (lalagyan) For storage
- Microplane or zester For citrus zest
- Parchment Paper For preventing sticking
Ingredients
For the Yema Base:
- 1 can 7 oz Coconut Condensed Milk
- 3 Egg Yolks dilaw ng itlog
- 1 Tablespoon Pandan Powder
- 1 Teaspoon Kalamansi Zest
For the Coating:
- ¼ Cup Caramel Crumbles
- 1 Tablespoon Pandan Powder
Instructions
- Begin by gathering all ingredients and measuring them out. Set a heavy-bottomed saucepan on your counter. In the saucepan, combine the coconut condensed milk, egg yolks, pandan powder, and kalamansi zest. Whisk everything together until completely smooth with no streaks.
- Place the saucepan over very low heat. This is important – the heat must be low to prevent burning. Start stirring continuously with a silicone spatula. You’ll need to keep stirring without stopping for about 15-20 minutes. The mixture will gradually thicken as you stir. Watch for when the mixture becomes shiny – this is your signal that it’s almost ready. Stop cooking before any oils start to separate, as this means it’s overcooked. The mixture will still seem a bit runny, but this is normal.
- Remove the pan from heat and let the mixture cool completely to room temperature. Once it reaches room temperature, transfer it to the refrigerator and chill for at least one hour until firm.
- After chilling, scoop out portions using a teaspoon (about 1 tablespoon each) and roll them into small balls with your hands. If the mixture sticks to your hands, you can lightly wet them with cool water.
- In a small bowl, mix together the caramel crumbles and remaining pandan powder for the coating. Roll each yema ball in this mixture until evenly coated. Place the finished yema in an airtight container and store in the refrigerator. They will keep fresh for up to 5 days, though they rarely last that long.
- For the best taste, let the yema sit at room temperature for 5 minutes before eating. This allows the texture to soften slightly, making them perfectly chewy.
Tips from Lola’s Kitchen
- Use room temperature egg yolks for smoother mixing
- Never stop stirring
- Look for the shiny stage before removing from heat
- If mixture becomes grainy (butil-butil), add 1 teaspoon warm water
- Wet your hands slightly when rolling to prevent sticking
- Keep a bowl of ice water nearby to test consistency
Traditional Serving Suggestions
- Serve as merienda (afternoon snack)
- Pair with hot tsokolate (Filipino hot chocolate)
- Present on banana leaves for traditional touch
- Offer alongside other Filipino kakanin
- Great for pasalubong (food gifts)
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Too soft | Undercooked | Cook 2-3 minutes longer |
| Grainy texture | Overcooked | Add warm water, 1 tsp at a time |
| Won’t set | Too much liquid | Cook longer to reduce moisture |
| Bitter taste | Burned bottom | Use lower heat, stir constantly |
Ingredient Alternatives
- Kalamansi zest → Orange or lemon zest
- Coconut condensed milk → Regular condensed milk
- Pandan powder → Pandan extract (reduce by half)
- Caramel crumbles → Crushed graham crackers
- Fresh pandan leaves → 2 drops pandan extract
Storage & Reheating
- Refrigerate in airtight container up to 5 days
- Do not freeze
- Bring to room temperature before serving
- Keep away from heat and sunlight
- Layer with parchment paper to prevent sticking
Variations
- Ube Yema
- Replace pandan with ube powder
- Add ube extract for deeper color
- Chocolate Pandan
- Add 1 tbsp cocoa powder
- Roll in cocoa-pandan mixture
- Salted Caramel
- Add pinch of sea salt
- Roll in salted caramel crumbs
- Coffee Pandan
- Add 1 tsp instant coffee powder
- Creates marbled effect
Frequently Asked Questions (FAQ)
Q: Why is my yema not setting? A: Ensure you’ve cooked it long enough to reduce moisture. The mixture should be shiny but not separated. Q: Can I make this in advance? A: Yes, up to 5 days ahead. Store in refrigerator. Q: Is pandan powder necessary? A: No, but it provides authentic flavor and color. Can substitute with vanilla. Q: Why use coconut condensed milk? A: It’s dairy-free and adds tropical flavor. Regular condensed milk works too. Q: How do I know when it’s done cooking? A: Mixture becomes shiny and slightly pulls away from pan sides. Stop before oils separate.
Nutrition
The Story Behind Pandan Yema
Yema, which means “egg yolk” in Spanish, first arrived in the Philippines during the Spanish colonial period. In those days, Spanish nuns used egg yolks to starch their habits, leaving them with plenty of yolks that eventually became the base for this beloved Filipino candy. Over time, yema became a staple at fiestas, family gatherings, and local bakeries across the Philippines, known for its signature creamy texture and sweet, custard-like flavor.
Traditional yema is made by cooking egg yolks with condensed milk until thick, then coating the mixture in caramel. It’s often shaped into pyramids or small balls and wrapped in colorful cellophane, making it a popular pasalubong (homecoming gift) choice. In many Filipino households, the art of making yema has been passed down through generations, with each family adding their own special touch to the recipe.
This modern pandan version reflects how Filipino cuisine continues to evolve while honoring its roots. By incorporating pandan, a fragrant leaf widely used in Southeast Asian cooking, and switching to coconut condensed milk, this recipe offers a healthier, dairy-free alternative that’s still unmistakably Filipino. The bright green color from the pandan powder makes it instantly recognizable at dessert tables, while the caramel crumbles provide that familiar crunch without the challenging process of making traditional caramel coating.
Today, yema remains a symbol of Filipino ingenuity in the kitchen, where beloved recipes are constantly reimagined to suit changing tastes and dietary needs. Whether enjoyed as a quick merienda (snack) with afternoon coffee, packed as baon (packed meal) for school children, or given as a thoughtful homemade gift, pandan yema represents the perfect blend of tradition and innovation in modern Filipino dessert-making.
For many Filipinos living abroad, making yema is a way to stay connected to their heritage while introducing their culture to friends through food. This pandan version often becomes a conversation starter, leading to discussions about Filipino flavors and the creative ways traditional recipes are being adapted for contemporary kitchens.
