How do you make the triangle/pyramid shaped yema sold in the Philippines?
Some Yema recipes call for more eggs (up to a dozen!) than condensed milk. Here is the correct recipe Ingredients 2 cans condensed milk Cellophane paper for wrapping. Method Pour the condensed milk in pan (not non-stick) and put on medium heat. Using a metal spatula, stir the milk as if you are scraping the bottom of the pan. This must be done continuously to avoid burning the milk and to prevent it from sticking at the bottom of the pan. This will also ensure that it is cooked evenly. You can tell that the yema is done if your condensed milk sticky. Let it cool and wrap in cellophane cut outs for easy serving.
