Saturday, January 26, 2008

Making Yema Balls

I am unabashedly crazy over Hizon's yema balls. Unfortunately, I was informed that they do not make them regularly so getting them is quite a challenge. I had been passing by the Hizon's cakes and pastries kiosk at the SM Mall of Asia hoping to get lucky and find some yema balls, when finally one day, I spied on 5 pieces of them there. I patiently waited for the guy in front of me to finish paying for his mocha cakes so I can finally get my yema balls. Until (horrors!) he reached for all 5 pieces of my yema balls and included them to his purchases. Dejected, I stepped away from the kiosk before I could scream bloody murder. Robin, sensing my great disappointment over the ill-fated yema balls would later order yema balls for me. Apparently, for a minimum order of 25 pieces, you can order yema balls at Php25 each from Hizon's with a three-day lead time.*

It was really hard controlling my diet when I knew at the back of my head that there are at least two dozens of Hizon's yema balls inside the ref. (See, I found myself having a yema ball with my black coffee in the morning convincing myself that it's just like having scrambled eggs and toast for breakfast. There was absolutely nothing unhealthy with it.) Since then, I had been looking for a recipe for yema balls, and finally, like an answered prayer, the December 2007 issue of Cook magazine contained a recipe for yema balls. I myself have not tried the recipe but let me just share it with you here.

Melts-in-the-mouth Yema
(from Cook magazine, December 2007 issue)


1 1/2 c sugar
1/4 c water
8 pcs egg yolks
2 pcs eggs
1/4 c butter
1/8 tsp lemon extract


  • Combine sugar and water in a saucepan. Bring to a boil until syrup spins a thread (230F-234F.) To prevent crystallization, brush side of pan with water.
  • Meanwhile, beat egg yolks until lemon colored. Pour syrup to egg yolks until lemon colored. Pour syrup to egg yolks in thin streams while beating. Add eggs and continue beating until well blended.
  • Transfer mixture in a double boiler and cook until thick, stirring constantly.
  • Lastly add butter and lemon extract. Set aside to cool and form into balls. Roll in crystal sugars.
* To order or for inquiries, contact any of the branches of Hizon's Cakes & Pastries at these numbers:
SM Mall of Asia (2/F, Main Mall) - (0919) 246-8059
Manila (119 Jorge Bocobo cor. Arquiza Streets, Ermita, Mla.) - (02) 524-8790
Makati (The Landmark, Makati Avenue, Makati) - (02) 817-4756


Jun said...

Your recipe for yema is not your typical pinoy yema. I don't remember tasting Hizon's yema, but no wonder it is P25.00 each! It's all egg yolks and syrup! This is like the European pastillas.

Anonymous said...

they also have a branch at greenhills Promenade just call 09189098551

Anonymous said...

how many typical yema candies can this recipe yield?

Anonymous said...

how many typical yema candies can this recipe yield?

Meg said...

P25 each??? I think it's so expensive! :) Sorry but I lived in Davao City and Yema can be purchase ranging from P1 - P5 only. Maybe I got to have a taste of that. Or maybe I'll try making it at home. It's the one thing I'm eyeing as sweet favors!:)

Anonymous said...

i tried the recipe today..well i can say that it's really melt-in-the-mouth but i still prefer the taste of the typical yema which is the one using condensed milk.

Coutain said...

I just made this recipe. It's great. As stated in a previous comment, the original recipe uses condensed milk. I've also tried making it that way and I actually prefer this recipe. Because there is no condensed milk, this recipe keeps the nice yellow color making the yema balls look even more delish! I also think this recipe gives more of an elegant flavor by not using the condense milk. I highly recommend not omitting the lemon extract. That ingredient is a great highlight to this recipe. It surely does melt-in-your mouth.

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