These creamy yema balls get a spooky Halloween makeover with colorful candy eyes and a crackly caramel shell.
I wanted to put a Filipino spin on Halloween this year, and after my Pastillas Fingers were such a success, I had to keep going.
Yema was an easy choice. They’re already shaped into balls, so I only had to add colorful M&M’s to turn them into eyeballs. Creepy, but cute.
And to make them extra spooky, I dipped each one in caramel for a crackly, glassy shell. Now they really look like eyeballs.
And just like that, classic yema is ready for Halloween.
What Is Yema?
Yema is a classic Filipino candy made with sweetened condensed milk and egg yolks. It can be shaped into balls or pyramids, rolled in sugar, wrapped in colorful cellophane, or coated in caramel for a crisp shell.
It’s rich, creamy, and intensely sweet, with a custard-like flavor from the egg yolks.
The name comes from the Spanish word for “egg yolk.” Traditional versions were made mainly with egg yolks and sugar, but condensed milk became a popular addition and is now common in homemade yema.
For this recipe, I’m taking the classic candy and giving it a spooky Halloween twist.
Ingredients You’ll Need
You only need three ingredients for classic yema. From there, you can add a few extras to turn them into spooky eyeballs.
- Butter. Adds richness and helps keep the yema smooth.
- Sweetened condensed milk. The sweet, creamy base of the yema.
- Egg yolks. Give yema its rich flavor, yellow color, and thick texture.
- Granulated sugar. Optional for classic yema balls. Roll them in sugar for a lightly crunchy coating. You’ll also need it for the caramel shell.
- M&M’s. Use different colors for the irises.
- Black edible marker. Optional, but a black pupil makes the eyeballs look much more convincing.
- Water. Used with the sugar to make the caramel coating.
How to Make Yema Balls
Yema balls are surprisingly simple to make. The main thing is cooking the mixture long enough so it’s firm enough to shape.
1. Cook the Yema: Melt butter over low heat, then stir in the condensed milk. Turn off the heat, whisk in the egg yolks, then return the pan to low heat. Cook and stir constantly until thick and pulling away from the pan. Cool completely, then refrigerate for about 1 hour.
2. Shape the Yema: Roll the chilled mixture into small balls. You can leave them plain or roll them in granulated sugar. You can also shape them into little pyramids for classic yema candy.
How to Turn Yema Balls Into Eyeballs
This is where regular yema gets its spooky Halloween makeover. There are varying levels of difficulty here, so you can make these as simple or elaborate as you like.
1. Make the Eyes: Draw a black pupil in the center of each M&M with an edible marker. Press one into the center of each yema ball. You can serve the yema eyeballs at this point.
2. Make the Caramel: Want to take them a step further? Freeze the eyeballs for at least 1 hour first. Add sugar and water to a saucepan and stir to combine. Cook over medium-low heat without stirring. Let it cook undisturbed until the syrup turns golden, then light amber.
3. Dip and Set: Stick a toothpick into each frozen eyeball and quickly dip it into the hot caramel. Let the excess drip off, then place it on a parchment-lined tray until the caramel hardens.
Note: Be very careful when working with the caramel, as it’s extremely hot.
Tips for the Best Yema Eyeballs
- Keep the heat low. Yema can scorch easily. Cook it over low heat and stir constantly, especially once it starts to thicken.
- Don’t rush the cooking. Give the mixture time to thicken. It’s ready when it starts pulling away from the pan and holds together when you push it with a spatula.
- Grease your hands. Rub a tiny bit of butter on your palms if the yema is sticking while you shape it.
- Make them the same size. Portion the yema before rolling so the balls are fairly even. This also makes the eyeballs look better together.
- Freeze before dipping in caramel. This is especially important for the Halloween eyeballs. Freeze them for at least 1 hour so the hot caramel doesn’t immediately soften the yema.
- Watch the caramel closely. Once it starts turning golden, it darkens fast. Remove it from the heat when it reaches a light amber color.
- Be careful with the caramel. Melted sugar is extremely hot and can cause serious burns. Keep your hands away from the caramel and work carefully when dipping.
- Tilt the pan when dipping. As the caramel level gets lower, carefully tilt the pan to one side. This gives you a deeper pool of caramel and makes it easier to coat the whole eyeball.
- Clean up caramel with water. If caramel hardens on your counter, cover it with a wet paper towel and let it sit. The water will slowly dissolve the hardened sugar.
Yema Variations
Yema is super easy to customize. You can change the flavor, shape, or coating depending on what you’re making.
- Switch up the flavor: Add ube extract for ube yema, a little cocoa powder for chocolate, or a splash of vanilla for extra flavor. You can also mix in finely chopped peanuts or cashews for some crunch.
- Change the shape. Roll the yema into balls, shape it into the classic little pyramids, or make something fun like my Halloween eyeballs. The same yema mixture works for all of them.
- Add a coating. Roll the finished yema in granulated sugar, milk powder, chopped nuts, or sprinkles.
How to Store Yema
To Store Classic Yema. Keep yema in an airtight container in the refrigerator for up to 1 week. Place parchment paper between layers to keep them from sticking together.
To Store Caramel-Covered Yema Eyeballs: These are best eaten the same day, but you can keep them in an airtight container at cool room temperature for up to 1 day. Do not refrigerate.The moisture in the fridge will make the caramel soft and sticky.
Want More Halloween Treats? Try Recipe!
I was so happy with how my Pastillas Fingers turned out. They look creepy, but they’re actually super easy to make. I used a simple pastillas de leche mixture, shaped it into fingers, added little creases, and finished each one with an almond “nail.”
They’re no-bake, fun to make with kids, and a perfect addition to a Halloween dessert table.
More Filipino Desserts You’ll Love
Yema Recipe (With a Spooky Halloween Twist)
Ingredients
- 2 tablespoons butter
- 1 14-ounce can sweetened condensed milk
- 3 large egg yolks
- Granulated sugar for rolling, optional
- M&M’s assorted colors
- Black edible marker optional
- 2 cups granulated sugar
- ½ cup water
Instructions
- Melt the butter in a nonstick pan over low heat. Add the condensed milk and stir until well combined.
- Turn off the heat and add the egg yolks. Whisk until completely incorporated. Return the pan to low heat. Cook, stirring constantly, for about 15 minutes, or until the mixture becomes very thick and starts pulling away from the sides and bottom of the pan. It should hold its shape when pushed together with a spatula.
- Transfer the yema to a plate or bowl and let it cool completely. Cover and refrigerate for about 1 hour, or until firm enough to handle.
- For classic yema, shape the mixture into small balls or pyramids. Leave them plain or roll them in granulated sugar. They’re ready to serve at this point.
- For the Halloween eyeballs, roll the mixture into eyeball-sized balls.
- Use a black edible marker to draw a small pupil in the center of each M&M. Gently press one M&M into the center of each yema ball. They’re also ready to serve at this point.
- To make caramel-covered yema: Arrange the yema eyeballs on a parchment-lined plate. Freeze for at least 1 hour, or until very firm. Important: Do not skip this step. The yema needs to be very cold before it goes into the hot caramel or it can soften and melt.)
- Add the sugar and water to a medium saucepan and stir to combine. Place over low to medium-low heat. Once the mixture starts to boil, stop stirring and let it cook undisturbed.
- Continue cooking until the syrup turns golden and then a light amber color, about 12-18 minutes. If the caramel is coloring unevenly, gently swirl the pan instead of stirring. Important: Keep a close eye on it once it starts changing color. Caramel can go from amber to burnt very quickly. Have a container of cold water ready. If you notice the caramel getting too dark, carefully dip the bottom of the saucepan into the cold water for a few seconds to stop it from cooking further.
- Insert a toothpick into a frozen yema eyeball. Quickly dip it into the hot caramel, turning it just enough to coat the outside. Important: Be very careful when working with the caramel, as it’s extremely hot.
- Lift it out immediately and let the excess caramel drip back into the pan. Work quickly so the hot caramel doesn’t melt the yema. Place the dipped yema eyeball on a parchment-lined tray. Repeat with the remaining eyeballs.
- Serve and enjoy!
