An Exploration of Yema’s History
Yema, the beloved Filipino milk candy, has a complex and intriguing history that spans continents. Both the Philippines and Spain claim this delightful treat as their own. The story begins in the colonial era when Spanish colonizers repurposed egg whites for various purposes, such as coloring church buildings, resulting in vast quantities of leftover egg yolks. These yolks were mixed with sugar, leading to the creation of the creamy yellow yema we know today.
The Spanish Connection
An argument for Spain’s claim to yema dates back to 1500. According to historical accounts, nuns in Ávila utilized egg whites as a starching agent and gifted the yolks to monks, who turned them into a syrupy dough infused with lemon juice. This method displays remarkable similarities to the Filipino approach that emerged later. Additionally, influences from Moorish culture may have introduced the practice of crafting sweets from egg and sugar to the Philippines.
Crafting Your Own Pandan Yema
While the origins of yema may remain contested, creating your very own version at home is a delightful endeavor. To make a unique pandan yema, start with egg yolks and coconut condensed milk or regular condensed milk. Add pandan powder for the distinct flavor and calamansi zest, a small lime hybrid with a sweet peel. Cook the mixture over low heat until thick and creamy, let it cool, then chill until it sets. Finally, roll into balls and optionally coat in extra pandan powder for an added touch.
Though discussions about yema’s historical background might ignite some debate, there is universal agreement on one fact: the deliciousness of this sweet treat is undeniable!
