Yema

Yema is a Filipino confectionery, a creamy, egg yolk-based candy commonly sold in local bakeries and pasalubong shops. The traditional version is made by cooking egg yolks with condensed milk and a small amount of butter until the mixture thickens and becomes glossy, then allowing it to cool enough to handle. The soft, pale-yellow mass is rolled into small balls and often coated with white sugar, granulated sugar, or grated coconut. Some home recipes omit raw egg yolks for safety and use only condensed milk plus butter and flavorings such as vanilla.

The name derives from the Spanish word yema, meaning egg yolk, reflecting the core ingredient in many early preparations. Modern commercial versions may use pasteurized eggs or no eggs at all, producing a similar texture while expanding shelf life. Regional styles vary in texture and coating, from very soft, chewy centers to firmer variants.

Yema occupies a place in Filipino food culture as a popular gift and snack, frequently included in baskets for celebrations and as pasalubong for travelers. It is closely related to other milk-based confections such as pastillas de leche, and can be found in a range of flavors and coatings depending on the maker.

Yema should be kept in an airtight container away from heat; it can last several days to a couple of weeks at room temperature, longer when refrigerated, though refrigeration can alter its texture.