How To Make Yema (custard candy)

Growing up as a child in the Philippines was very fulfilling for me and one of the things I enjoyed as a kid was eating Yema or custard candy. It’s usually shaped as a pyrhamid and wrapped in coloured cellophane paper. Every time I have this now in London it always reminds me of my childhood. I love how it’s crunchy on the outside and gooey inside. These days you can get different flavours or toppings like peanuts! Beware I opt in for a ball yema instead of the triangle shape.


You can make some of these beautiful sweets and give it as a present to someone or as a giveaway for a party or to fix your cravings! I made a few variations of the recipe over the years but this recipe is the basic version, it’s easy and later on you can add your own twist.

Yema (custard candy)

Print Recipe


  • 375g condensed milk or 1 can
  • 1tsp vanilla (optional)
  • 3 medium eggs yolks or 2 large egg yolks (whisked)
  • 30g butter
  • 40-50 square coloured plastic cellophane (8.89cm x 8.89cm)



On a low heat melt the butter in a pan


Add condensed milk and continually stir it until warm for about 3-5 minutes


Turn up the heat to medium, add the eggs yolks to condensed milk, continue stirring the mixture making sure not to burn the bottom


Continue to stir the mixture until thick, you can turn the heat lower when the mixture starts to thicken


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


When the yema is cool enough to roll and wrap, scoop a teaspoon and roll it into a ball


Put it on a cellophane and wrap it around the ball then twisting the top to keep the ball in


You can add a bow on top if you like to give it an extra decoration. Enjoy!


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