How to Make Pasti Yema (Yema-Filled Pastillas)
Ingredients
- For the yema:
- 3 egg yolks
- 1 can (395g) condensed milk
- 1½ tbsp vegetable oil
- For the pastillas:
- 2 cups powdered milk
- 1 can (395g) condensed milk
- ½ cup white sugar, for coating
Instructions
- For the yema:
- Heat vegetable oil in a deep pan (set to medium-low heat).
- Add condensed milk and egg yolks. Stir well.
- Important:
- Stir continuously to prevent the mixture from burning and sticking to the pan.
- Cook until it becomes very sticky to the point that it can be formed into a shape. Remove from heat when done.
- Wrap the yema with a cling wrap then form it to a long and thin tube. Set aside when done.
- For the pastillas:
- In a mixing bowl, combine powdered milk and condensed milk.
- Important:
- Don’t add all the condensed milk at once. Add it gradually then adjust later on if the mixture is still too dry.
- Knead the mixture with your clean hands.
- Combining yema and pastillas:
- Place the pastillas mixture at the center of a cling wrap. After that, cover it with another cling wrap on top. By doing this, you can flatten the mixture using a rolling pin.
- When done flattening the mixture, remove the cling wrap on top.
- Cut a straight line on the sides then remove the excess mixture. Making the pastillas mixture to look like a long rectangle.
- Put the yema mixture on top then wrap the pastillas mixture around it. Remove the cling wrap leaving the pastiyema in your working area.
- Spread some powdered milk in your working area so the pastiyema won’t stick.
- Roll and remove some portion until you get your desired thickness. (Work with the removed portions later on).
- Cut into bite-sized pieces then coat with white sugar.
- Put on a plastic pack or container. You can also wrap them individually using cellophane.
- Enjoy your pasti-yema!
- Youtube video
Youtube video
