• Friday , 23 June 2017
Custard Yema Cinnamon Chow Mein Cookies

Custard Yema Cinnamon Chow Mein Cookies

Custard Yema Cinnamon Chow Mein Cookies.  A mouthful of delicious words.  Wait until you eat these crunchy cookies. It might become your next go to treat.

My schedule lately has been fun and busy (see here) but also stressful.  What do I crave in stressful times?  Sweets and food from the motherland.   I rarely write about Filipino deserts and sweets but I’ve been craving Yema.  A custard candy in the Philippines made of butter, egg yolks, and condensed milk.  The soft chewy candies  are shaped into small bite sized triangles by hand and enclosed in colorful cellophane wrappers.

Custard Yema Cinnamon Chow Mein Cookies

Yema – by Raymund Macaalay (www.angsarap.net)

Yema is a taste of home that wraps one in sweet sugary custard goodness.  The enunciation of the word Yema is as sweet as it’s flavor.  Say it with me. “Yeh-Muh”. Yema.  Yemmma.   It just rolls around your tongue, doesn’t it?

I wanted to eat sweet Yema but also something crunchy and salty. A yummy combination.  Sweet, salty, and crunchy cravings resulted in:

Custard Yema Cinnamon Chow Mein Cookies

The recipe idea has been nagging me for weeks until finally, our wedding to-do list has all been crossed out.  I jumped at the chance to be in the kitchen and create!

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Custard Yema Cinnamon Chow Mein Cookies
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Ingredients

  • 2 tablespoons Butter
  • 1 can of Condensed Milk (14 oz)
  • 3 egg yolks
  • 1 to 1 and 1/2 teaspoon ground cinnamon
  • 12 oz bag of Chow Mein Noodles
  • 1/2 cup chopped walnuts (optional)

Instructions

  1. Melt the Butter in a non-stick pan with deep sides on medium low heat
  2. Pour can of Condensed Milk in pan
  3. Add Egg Yolks and mix well
  4. Add Cinnamon and mix well
  5. Continue mixing frequently until mixture thickens, spatula should leave clear trail in pan
  6. Turn off burner and take pan off the heat
  7. Add Chow Mein Noodles (about 3/4 of the bag) and Walnuts
  8. Mix well until Chow Mein is coated with Yema
  9. Drop yema cookies by spoonfuls on to cookie sheet lined with parchment paper
  10. Refrigerate for at least 30 minutes or until firm
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2 Comments

  1. Char
    October 15, 2016 at 9:23 AM Reply

    What a great idea! They look delicious!! I am a sucker for crunchy stuff so I'll have to give this a shot :D

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