Pandan Yema (Filipino Custard Candy)
Pandan Yema is a reimagined Filipino custard candy made by slowly cooking coconut condensed milk with egg yolks and pandan powder until silky-smooth, then rolling the chilled mixture into bite-sized balls coated with caramel crumbles and more pandan powder for a delicate crunch, offering a dairy-free alternative to the traditional recipe while maintaining its beloved creamy texture and adding a distinctive Southeast Asian pandan aroma.
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 teaspoon 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 tablespoon cocoa powder
- Roll in cocoa-pandan mixture
- Salted Caramel
- Add pinch of sea salt
- Roll in salted caramel crumbs
- Coffee Pandan
- Add 1 teaspoon 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
Calories: 127kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 58mgSodium: 42mgPotassium: 6mgSugar: 15gVitamin A: 78IUCalcium: 7mgIron: 0.1mg
Tried this recipe?Let us know how it was!