Pandan Yema (Filipino Custard Candy)
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Pandan Yema (Filipino Custard Candy)
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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.
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Ingredients
For the Yema Base:
- 1 can coconut condensed milk 7 oz
- 3 egg dilaw ng itlog, yolk
- 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.
Notes
- 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.
- Pandan Yema (Filipino Custard Candy)
- 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
- 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)
- 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
- 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
Ube Yema
Replace pandan with ube powder Add ube extract for deeper color
- Replace pandan with ube powder
- Add ube extract for deeper color
Chocolate Pandan
Add 1 tablespoon cocoa powder Roll in cocoa-pandan mixture
- Add 1 tablespoon cocoa powder
- Roll in cocoa-pandan mixture
Salted Caramel
Add pinch of sea salt Roll in salted caramel crumbs
- Add pinch of sea salt
- Roll in salted caramel crumbs
Coffee Pandan
Add 1 teaspoon instant coffee powder Creates marbled effect
- Add 1 teaspoon instant coffee powder
- Creates marbled effect
Nutrition Information
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Calories
127kcal
(6%)
Carbohydrates
18g
(6%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
(1%)
Monounsaturated Fat
1g
(5%)
Cholesterol
58mg
(19%)
Sodium
42mg
(2%)
Potassium
6mg
(0%)
Sugar
15g
(30%)
Vitamin A
78IU
(2%)
Calcium
7mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 10yema balls
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 42mg | 2% |
| Potassium | 6mg | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 78IU | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
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