Yema Recipe

Method6 steps

1. 1

   Step 1: Use ready roasted peanuts (3 tbsp) and chop them finely. Set them aside. Prepare food-safe cellophane squares, about 4 × 4 inches, for wrapping later.

   Uses 3 tbsp roasted peanuts, chopped

2. 2

   Step 2: Pour all 28 ounces of sweetened condensed milk into a heavy cooking pot. Bring it to a boil over medium heat, stirring and scraping the bottom. Once it boils, continue cooking and stirring constantly for 10 minutes, adjusting the heat to prevent scorching.

   Boil and stir the condensed milk · 10 minUses 28 oz sweetened condensed milk (two 14 oz cans)

3. 3

   Step 3: Lower the heat and add all the chopped roasted peanuts. Keep stirring over gentle bubbling heat for another 10 minutes, then continue as needed until the mixture is thick and paste-like.

   Thicken yema with peanuts · 10 minUses All condensed milk after the first ten-minute cooking phase · All measured 3 tbsp ready roasted peanuts, chopped

4. 4

   Step 4: Transfer the thick yema paste to a heat-safe bowl and cool until it is safe to handle but still pliable for shaping.

   Uses All thick cooked condensed-milk-and-peanut paste

5. 5

   Step 5: Divide the pliable paste into candy-sized pieces as desired. Shape each piece, for example into a small pyramid, and wrap it in a prepared food-safe cellophane square.

   Uses All cooked yema paste after cooling enough to handle

6. 6

   Step 6: Let the wrapped candies cool fully before eating. Share the batch between five people; the number of candies depends on their size. Refrigerate any kept candies within 2 hours of cooking.

   Uses All shaped and wrapped condensed-milk-and-peanut candies