I have had so many requests to feature this recipe. I thought it would be difficult to make this,
so I didn't
venture to make it. But
it turned out that it is an easy recipe. The only difficult part was finding the cellophane
wrapping,
which I finally did this morning in a Vietnamese grocery store. This recipe is an adaptation of
Glenda Rosales-Barretto's
recipe in Flavors of the Philippines.
Ingredients
1 can condensed milk
12 egg yolks
Mix
condensed milk and egg yolks in a sauce pan (a double boiler - which is basically a small pan
inside a big pan containing water - works wonder for this). Cook mixture under medium - high
heat, stirring continuously until the mixture coagulates and separates from the pan. Cool. Shape
into pyramids and wrap with cellophane cut into squares.
You can also make yema bonbons by shaping the yema concoction into balls, and using toothpics,
dipping the balls into hot caramelized sugar syrup. Once the caramelized sugar hardens, you can
then wrap the balls in colored cellophane.
