Candy/ Dessert/ Recipes/ Sweet

How to Make Yema Pop

Growing up in the Philippines was great! One of the things I love as a kid was eating custard candy or locally called Yema. It’s traditionally shaped as a pyramid and wrapped in coloured cellophane paper, typically orange colour like the picture below.
Every time I have this now in London it always reminds me of my childhood back in the Philippines. I love how it’s crunchy on the outside, gooey inside and you can get different flavours or toppings like peanuts!
You can make some of these beautiful custard candy with my recipe. This is my lollipop version. It’s perfect as a giveaway or you can make it for a celebration too!

How to Make Yema Pop

Print Recipe


  • 375ml condensed milk or 1 can
  • 3 medium eggs yolks or 2 large egg yolks (whisked)
  • 30g butter
  • 1tsp vanilla
  • 200g white chocolate
  • 200g milk chocolate
  • 40-50 square coloured plastic cellophane (8.89cm x 8.89cm)
  • 20-30 lollipop sticks
  • Toppings (ready in a bowl)
  • 1metre Ribbon (cut them ready)



Add egg yolk to the condensed milk. Keep stirring until the texture turns thick making sure not to burn the bottom


Turn the heat lower when the mixture starts to thicken and continue to stir until the mixture is close to solidify


Turn off the heat, add the vanilla into the mixture and mix them together and let it cool down to wrap for later


When the yema is cool enough to roll and wrap. Scoop a teaspoon, roll it into a ball put it on a clean plate and push the lollipop sticks in the middle


Melt the white and milk chocolate


Dip each yema balls into the chocolate of your choice then dip them into your toppings and put them back into the plate facing upside down. Leave it on the side to dry


Once dry, put them into a cellophane and twisting the top to keep the yema ball


Using a ribbon tie a bow to secure and pack your yema pop


Now it's ready!


If the lollipop stick doesn't stay, you can stick the lollipop into the yema and put it in the freezer for 1 hour before dipping it into the chocolates.

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