Yema is a very gooey and soft custard candy that was created by Filipino’s during the time of Spanish colonization. It comes from the word yolk in Spanish. Originating from the province of many sweets, Bulacan. It comes in different forms and shapes then covered in sugar. It is usually wrapped in colorful cellophane or skewered in toothpicks.
This chewy treat is served bite-sized and is a finger food. We Filipinos love to eat it after our meals, as a snack or anytime you have a craving for anything sweet. Today I will give you my version of Yema Filipino Recipe! Enjoy!
12 pcs. egg yolks
1/2 cup granulated sugar, for coating
1 can condensed milk-410 ml
1 roll plastic food wrapper
In a non-stick saucepan, combine the egg yolks and condensed milk then stir continuously over low heat for about 30 minutes or until firm.
Transfer to a plate and let it cool before forming into balls.
Scoop out about 1 tablespoon of the mixture and shape into a small ball until all is in circle shapes.
Place sugar in a bowl and roll the yemas balls to coat them.
Place each candy in the middle of squared plastic food wrapper.
Gather all four corners and twist together to secure then alternatively, place coated balls into an airtight container.
Nothing is more festive than layered jello, it’s always great at any party. You can tailor the colors to match the occasion or the party theme. It’s very versatile and tastes great too.
Layered Jello is a great idea for kids’ parties. They’re firm enough to be be finger food. For younger children cut them into smaller cubes so the little hands can pick them up easily. When we serve this at parties we cut them into squares and place each square in a paper cupcake liner. The liners come in a variety of colors and designs, I’m sure you’ll find some to match your party theme! For added fun cut the Jello into cool shapes with cookie cutters!
In this recipe we use the classic flavors/colors orange, lime, blue raspberry, and strawberry. But you can mix and match different color combinations, like red, white, and blue for 4th. Of July, or red, green, and white for Christmas. You can even use cookie cutters to make fun shapes. The possibilities are endless, enjoy!
Tupig is a popular Filipino recipe/delicacy that is composed of glutinous rice “Malagkit”, coconut mik and shredded young coconut meat wrapped in fresh banana leaves and gill in hot charcoal. It is an all-time favourite present “Pasalubong” among tourists and travellers.
Tupig filipino recipe is one of the best native Filipino delicacies for merienda or giveaways to relatives and friends. There are different Filipino versions depending where it is being made. But for now, this is my version of Tupig Filipino Recipe. Have fun and Enjoy!
2 cups glutinous rice
1 pc. big banana leaf
1 cup young coconut strips
1 – 1 ½ cup coconut milk
½ cup brown sugar
Add glutinous rice in a bowl and pour enough water to soak the rice and leave it in a room temperature overnight.
Then after that, drain the water from the rice then place in a cheese cloth to remove excess liquid.
Place in a food processor or blender and process until it becomes powder then add the coconut milk and sugar and continue to blend until even in consistency.
Place mixture in a bowl and add the coconut strips.
Place 2 tbsp. of mixture in the centre of the banana leaf then wrap by rolling and fold the edges to avoid dripping. This would be very tricky as the dough is runny, it takes practice.
Immediately place and grill in charcoal once you wrap one.
Cook by turning frequently.
Once the banana leaf is charred on both sides, remove it from the grill then set aside to cool down a little before serving.
Gulaman is a local gelatin made from seaweeds, is usually sold in long dried bars of red, green, or clear, unflavoured. This dessert is very simple, easy to prepare and cook. This is one of all time Filipino desert and is sold by vendors everywhere. It is another popular dessert in the Philippines, mainly because it’s easy to make and it’s very economical.
My mother always surprised me with this dessert, you can choose ingredients you want and you can add anything you like. My mother though me how to do it perfectly but I insist, this is how I do it. This is my version of Gulaman – Gelatin in Coconut Milk Recipe. Enjoy!
1 bar gulaman (unflavoured gelatin) green or red
1 pc. medium coconut, grated
1/2 cup pinipig, toasted
1/2 cup sugar
3 cups water
Rinse gulaman in cold water. Drain and shred to pieces.
Bring 3 cups water and 1/2 cup sugar to a boil. Add shredded gulaman and stir until dissolved.
Strain gelatin mixture through a fine sieve into a shallow dish to remove impurities. Chill mixture in the refrigerator until set.
Do not use canned coconut milk for this recipe. Grate coconut and extract milk, diluting it with water to get 6 cups thin coconut milk. Chill coconut milk.
When ready to serve, chop gulaman coarse. Put 4 heaping tablespoon of gulaman in a glass, fill with chilled coconut milk and sweeten with sugar to taste.
Sprinkle some toasted pinipig on top just before serving so pinipig won’t get soggy. Or add a tablespoon of cooked sago “tapioca” to each glass instead of toasted pinipig.
Kamote Turon or Lumpiang Kamote (fried sweet potato roll) is a famous and easy to prepare Filipino dessert (panghimagas) or snack (merienda).
Kamote (sweet potato) is abundant in our place. They grow anywhere even if you don’t tend them. I plant sweet potatoes with the help my my grandmother. My grandmother has a green thumb she easily grows fruits and veggies.
When we were younger my cousins and I would help my grandmother plant and harvest sweet potato. We made some of them into Kamote Turon or Lumpiang Kamote. There are different versions of how to make Kamote Turon but for me this is the best recipe.