We’re back with another negosyo recipe. This time, we’re going to share a Filipino recipe with you that brings nostalgia to adults and joy to every Filipino, no matter what age. Of course, if you’ve read the title of this post, you’ll know that it’s no other than yema! It’s the perfect negosyo recipe that I’ve thought of so far. Who would say no to this sweet Filipino confectionary?
The yema recipe we’re sharing with you comes with a twist. We’re going to integrate corn into the sweet creamy yema using a can of cream corn. I really like mixing the corn into the yema mixture because it just adds great texture to the yema. Biting into the yema will fill your mouth with a sweet flavor and the satisfaction of discovering the contrast of the corn.
Now, adding flakes of a different ingredient to achieve added texture to yema isn’t something new. Nuts are also commonly added to yema which is also delicious. I opted for corn because I prefer the added sweetness of the juicy corn kernels and using cream corn makes the yema a lot creamier.
But first, let’s dive into the history of yema. Yema is actually a Spanish word which means “egg yolk.” The original recipe for yema uses just the two ingredients of egg yolk and sugar. These two are stirred together while being heated until a thick consistency is achieved. That should be left to cool. Once the yema is cooled, people then mold it into bite-sized and into any shape they want. The most common shapes are a triangle and a sphere.
It’s said that during the Spanish colonial time in the Philippines, walls were built using a type of mortar from a mixture of eggshells, egg whites, and quicklime. This process of building this type of mortar left a lot of discarded eggs. Ever the resourceful people, the Filipinos from then used these discarded egg yolks into numerous recipes, including the sweet Filipino confectionary, yema.
It’s theorized that yema is based on a Spanish pastry called Yema de Santa Teresa. There are definitely some differences between the Spanish yema and the Filipino yema. For one, Yema de Santa Teresa is a pastry while Yema (the Filipino one) is a confectionary with a hard shell, unlike the Spanish Yema that’s quite fluffy.
And the only ingredient they have in common is the egg yolk. Other than the egg yolk, Yema de Santa Teresa typically uses syrup, lemon juice, and cinnamon. Yema (the Filipino one) typically uses egg yolk, sugar, and condensed milk. That’s pretty much it.
Of course, Filipinos typically put some kind of spin into their yema, like what we’re doing with adding the cream corn. Yema is also wrapped in a colorful wrapping paper that just adds to the joy to those who bought it.
Anyway, for this negosyo recipe, a lot of people will be delighted. The ingredients are simple and easy to get. We’re keeping it simple and use the basics. Butter, condensed milk, cream corn, and egg yolk are all we’re going to need for this recipe.
Plus, you’re always guaranteed to have a customer from kids in the neighborhood, your adult neighbors, and even your family members. Just make sure not to eat every piece or you won’t make a profit. I certainly was tempted.
With making this recipe, it’s better to use a stainless pot with a wooden spoon to minimize wasting ingredients. There would be a lot of residues left in non-stick cookware when cooking any kind of yema recipe.
The cooking process for a yema is like an easier version of the other Filipino dessert, maja blanca (which we also did a negosyo recipe on that you can check out here). It’s a mini arm workout and sauna session. We would need to continuously stir the mixture we created in a hot pot or pan until we achieve a thick consistency.
Once we achieve the consistency that we desire, we just need to let the mixture cool off and mold it into the shape we want. The traditional mold for yema is, once again, a triangle and a sphere.
I felt like making a triangle. So to keep things within budget, I made a yema molder out of cardboard, put the yema wrapper on top of that, then put a portion of the mixture on top of the yema wrap, and finally mold it into shape within the yema wrap. You can also invest in a yema molder that isn’t made out of cardboard if you want to.
And that’s it. We included a breakdown of the expenses of all the ingredients and other items you’ll need in this negosyo recipe and the potential profit you can earn with the portions of this recipe.
You can also find detailed cooking instructions on how to make this delicious yema mais recipe. We also made a fun video for visual learners who want to see how to cook this recipe in action which you can also find down below.
You can make a profit out of this or just hand it out as a treat to friends and family. We’re entering the season of giving after all. Enjoy!
Ingredients
Yield: 27 pcs
- 1 can condensed milk (angel) = 37.90
- ¼ cup cream corn (mega prime) = 5.60
- ¼ cup Butter (buttercup) = 6.60
- 1 egg yolk = 6.00
Other expenses:
- Plastic wrap = 2.00
- Gas = 10.00
- Labor = 30.00
Total expenses = 98.10
Selling price = 5.00 each
27 pcs.(5.00) = 135.00
Total potential profit = 36.90
Procedure:
- Cut pointed triangle as a guide to draw a 4-pointed star. Use any cardboard paper pattern the star to get the size of yema wrapper.
- In a pan add the butter and melt then pour 1 can of condensed milk, add the egg yolk and add the cream corn
- Mix well to combine, then cook over medium-low heat.
- Once it comes the bubbles continue to stir approximately 30 mins. Until reaching the right consistency.
- It’s ready when you see the bubbles on the bottom.
- Allow to cool down completely.
- The more get cold the more thicken the consistency.
- Scoop just enough into the yema wrapper
Note: Prices of ingredients are based on Puregold and the public market, you can choose the cheaper price and other brands of ingredient to maximize your profit income. High production of product high-profit income.
