Yema is a Filipino custard caramel candy.
Veganizing Yema took the most tests of all the recipes I’ve ever veganized. After all, it’s a sweet custard candy that consists of (and is popular for) two main ingredients: egg yolks and condensed milk. In fact, 95% of the traditional recipe is egg yolks and condensed milk. Heck, the word Yema itself is Spanish for egg yolks! (Philippines was once a colony of Spain and most likely Yema was a Spanish influence).
After many failed attempts in the kitchen, I remained undeterred. I grew more motivated if anything, sort of like gambling when you want to play more when you’re just on the verge of winning. I justhad to get it right.
Once I’ve finally achieved the taste, it was the texture that proved to be more challenging. The Yema wouldn’t stick up, it was too soft. I told this problem to my mom who then said, “Try constantly stirring until almost all of the liquid has evaporated”. Lo and behold, my vegan Yema has become a reality! My mom was correct (duh). I should have asked her sooner.
 SWEET, CUSTARDY, VEGAN YEMA
2 oz cashews, soaked in water for at least four hours
3 tbsp. corn starch or arrow root powder mixed in one 1/4 cup water
3 pinches of black salt (and 3 more later)
1/4 cup lightly salted and roasted peanuts, grounded using a food processor
It’s important to get the consistency of the Yema the thickest you can by constantly stirring the mixture over low heat for at least ten minutes. You’ll know you’re done when the Yema has fully solidified and looks like a big lump of dough.
Using a high speed blender, puree the soaked cashews with 1/4 cup of water. Set aside.
Heat a small sauce pan over low heat and add the cashew cream, corn starch or arrowroot mixture, chickpea flour, coco palm sugar, natural sugar, and black salt.
Stir constantly using a wooden spoon or spatula until the texture has become thick like a chewy candy. It’s important to reduce as much liquid as you could so the yema will form a hard texture.
Add the ground peanuts and another 3 pinches of black salt. Mix thoroughly.
Turn off the heat and let it cool before forming a mold.
Once it’s cooled down, using your hands, grab a chunk of yema and form it into a ball or a pyramid shape. I grew up eating yema triangles so triangle would be my choice of shape but forming a ball proved to be much easier by simply rolling the chunk with the palm of your hands.
Have a small bowl of water close by so you could dab your hands and fingers when the Yema gets too sticky.
To wrap the Yema triangles or balls, cut out a cellophane or saran plastic into triangle shapes and wrap the Yema. The measurement of the cutout depends on how big the Yema is -but rule of thumb is to always make the wrap a bit bigger so there’s extra wrap sticking out on top when you’re done.
Put the wrapped yema in the freezer and freeze for at least four hours. Serve and enjoy!
 Btw, don’t forget the HodoSoy giveaway is still going on, where you get to win 5 HodoSoy products of your choice. Details here: HODO SOY GIVEAWAY.
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I hope you win the giveaway. Kain na, let’s eat!
Vegan Yema Recipe New #blogpost #astigvegan #Filipinofood #recipe Yema is a Filipino custard caramel candy. Veganizing Yema took the most tests of all the recipes I've ever veganized.
