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Dessert


## Ingredients: The Key to the Perfect Lemon Curd Cookie

### For the Cookies:

- 225g unsalted butter, softened
- 100g granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 280g all-purpose flour
- 1/4 tsp salt
- 2 Tbsp cornstarch

### For the Lemon Curd:

- 1 large egg
- 50g granulated sugar
- 30g freshly squeezed lemon juice (about 1-2 lemons)
- 1 tsp lemon zest
- 35g unsalted butter, cubed

JojoM's Note: I prefer to double the amount of curd!

## How to Whip Up These Zesty Beauties

### Make the Lemon Curd

1. In a medium saucepan, whisk together egg, sugar, lemon juice, and lemon zest until combined.
2. Cook over low heat, stirring constantly, until mixture thickens and coats the back of a spoon (around 5-10 minutes).
3. Remove from heat and whisk in cubed butter until fully incorporated.
4. Transfer the curd to a bowl, cover with plastic wrap, and refrigerate until chilled and slightly softened for easy spooning.

### Prepare the Cookie Dough

1. In a large bowl, cream together softened butter and sugar until light and fluffy.
2. Add the whole egg and vanilla extract, mixing until combined.
3. In a separate bowl, whisk together flour, salt, and cornstarch.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

JojoM's note: this cookie dough is very sticky and easily melts. Once baked, the cookies are light and fluffy, almost like a pancake.

### Shape the Cookies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Weigh the dough and divide it into 24 equal portions, approximately 25g each. Roll each portion into a 1-inch (2.5 cm) ball and place them 2 inches (5 cm) apart on the prepared baking sheet.
Create an indentation in each cookie using your thumb or the back of a spoon. Fill each indentation with about 5g of the slightly softened lemon curd (approximately 1 teaspoon), taking care not to overfill.

### Bake the Cookies

Bake the cookies for 12-15 minutes or until the edges are lightly golden and the lemon curd has set. Keep an eye on the cookies to ensure the lemon curd doesn't burn.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

## Nutritional Information (per serving)

This recipe makes approximately 24 cookies, with a serving size of 1 cookie.

- Calories: 180
- Fat: 10g
- Carbohydrates: 20g
- Protein: 2g

## Ingredient Substitutions

- If you can't find fresh lemons, you can use store-bought lemon curd as a substitute. Alternatively, you could use lime or orange curd for a different citrus twist.
- Replace all-purpose flour with gluten-free flour for a gluten-free version.

- Use vegan butter and an egg substitute (such as flax egg) to create a vegan-friendly variation.

## Tips and Tricks for Cookie Perfection

- Be sure to chill the lemon curd before filling the cookies to prevent it from being too runny.
- For a softer cookie, slightly underbake and allow them to cool on the baking sheet for an additional 2-3 minutes.
- If you prefer a stronger lemon flavor, add more lemon zest to the cookie dough.

## Frequently Asked Questions

### Can I freeze Lemon Curd Cookies?

Yes, you can freeze Lemon Curd Cookies. To do this, place the cookies in an airtight container, separating each layer with parchment paper. Freeze for up to 3 months. Thaw at room temperature before serving.

###How long can I store these cookies?

Lemon Curd Cookies can be stored in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 7 days.

###Can I use store-bought lemon curd instead of homemade?

Yes, you can use store-bought lemon curd as a convenient alternative to homemade. However, homemade lemon curd offers a fresher, tangier flavor.

###Can I add other flavors to these cookies?

Absolutely! You can experiment with other citrus curds (such as lime or orange) or even try different fruit jams or preserves.

###Can I make these cookies gluten-free or vegan?

Yes, by substituting gluten-free flour for all-purpose flour and using vegan butter and an egg substitute (such as flax egg), you can create a gluten-free or vegan variation of these cookies.

## Last Bite

Lemon Curd Cookies offer a delightful balance of tangy and sweet, perfect for satisfying your citrus cravings. With their zesty flavor and tender texture, these cookies are sure to be a hit among friends and family. So, why not whip up a batch and share the lemony love?


Savour the delightful combination of tangy lemon curd and buttery coolie dough with this recipe – an irresistible dessert for citrus lovers everywhere!

Lemon Curd Cookies


## What is Nama Chocolate?

## Ingredients You'll Need

To make approximately 16 servings (25g per serving) of Nama Chocolate, you'll need:

- 400g high-quality dark chocolate (70% cocoa)
- 200g heavy cream
- 60g unsalted butter
- 2 tbsp brandy or rum (optional)
- Cocoa powder, for dusting

## Step-By-Step Instructions

1. Get Your Equipment Ready
   Grab an 8x8-inch baking dish and line it with parchment paper. Make sure the paper extends beyond the edges, as you'll need to lift the chocolate out of the dish later.

2. Chop The Chocolate
   Roughly chop the chocolate into small pieces. This will help it melt evenly and quickly when combined with the hot cream.

3. Heat The Cream
   In a saucepan, heat the heavy cream over low heat until it reaches a gentle simmer. Be careful not to let it boil!

4. Create The Chocolate Mixture
   Turn off the heat and add the chopped chocolate to the saucepan, stirring until the chocolate is completely melted and the mixture is smooth. Then, whisk in the butter and optional alcohol until fully combined.

5. Pour And Set
   Pour the chocolate mixture into the prepared baking dish, smoothing the surface with a spatula. Gently tap the dish on the counter to remove any air bubbles. Place the dish in the refrigerator and let the chocolate set for at least 4-5 hours, or overnight.

6. Cut And Dust
   Once the Nama Chocolate has set, lift it out of the baking dish using the parchment paper. Using a warm, sharp knife, cut the chocolate into 1-inch squares. To prevent sticking, clean and warm the knife between cuts. Finally, dust the Nama Chocolate squares with cocoa powder before serving.

## Nutritional Information

Each 25g serving of Nama Chocolate contains approximately:

- Calories: 155
- Fat: 11g
- Carbohydrates: 12g
- Protein: 2g

## Ingredient Substitutes

If you're having trouble finding specific ingredients, here are some alternatives:

- Dark chocolate: Use semi-sweet or milk chocolate, though this will alter the taste and texture.
- Double cream: You can replace heavy cream with coconut cream for a dairy-free option.
- Brandy or rum: For an alcohol-free version, simply omit the alcohol or use a few drops of rum or brandy extract.

## Tips And Tricks For Perfect Nama Chocolate

- Use high-quality chocolate for the best taste and texture.
- Avoid overheating the cream, as this can cause the cream to burn or the chocolate to separate.
- Chill the Nama Chocolate well before cutting to ensure clean, precise squares.

### FAQ

### What is the best type of chocolate to use for Nama Chocolate?

High-quality dark chocolate with 70% cocoa content is ideal for Nama Chocolate. It provides the perfect balance of sweetness and bitterness, resulting in a rich, velvety treat.

### How should I store Nama Chocolate?

Store Nama Chocolate in an airtight container in the refrigerator for up to 2 weeks. Due to its delicate nature, it's best to consume it within a few days of making it.

### Can I freeze Nama Chocolate?

Yes, you can freeze Nama Chocolate for up to a month. Wrap it tightly in plastic wrap and store it in an airtight container to preserve its quality. Thaw it in the refrigerator before serving.

### How can I make Nama Chocolate without alcohol?

Simply omit the alcohol or replace it with a few drops of rum or brandy extract to make an alcohol-free version of Nama Chocolate.

### Can I add flavorings to Nama Chocolate?

Absolutely! Feel free to experiment with different flavorings, such as orange zest, mint extract, or even crushed nuts. Just be sure to add them in moderation to avoid overpowering the chocolate.

## Final Thoughts

Now that you know how to make this divine Nama Chocolate, it's time to treat yourself and your loved ones to a taste of chocolate heaven. Enjoy!


Attempt to re-create the perfection of Nama Chocolate, a melt-in-your-mouth Japanese confectionery, and learn how to whip up a batch in your own kitchen.

Royce Nama Chocolate Recipe


## What is Red Bean Ice Cream?

Beans used in desserts or snacks is popular in East and Southeast Asia. In this recipe, we have come up with a simplified version using red Azuki beans, while choosing ingredients to make this a no-churn version, egg-less and reduced sugar version. Feel free to adjust the sugar quantities as you prefer.

## Ingredients You'll Need

### For the Bean Paste

- 300g red adzuki beans, soaked overnight
- 1 liter water / 500ml water
- 100g light brown sugar (adjust to taste)

### For the Ice Cream

- chilled red bean paste
- 600ml double cream
- 1 397g can unsweetened condensed milk
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt

## Let's Get Cooking!

### Homemade Sweetened Red Bean Paste

1. Prepare the sweetened red bean paste. Drain the soaked red beans and place them in a saucepan. Add 1 liter of water and bring to a boil. Lower the heat and simmer for about 30 minutes, or until the beans are tender. Drain.
2. Put the drained beans back in the saucepan and 500ml of water. Cook over medium heat, stirring occasionally, until the beans have become soft and mushy. This should take about 45 minutes to an hour.
3. Blitz with a hand blender until smooth, then add sugar. Continue to blitz to incorporate the sugar, then continue to cook until the paste becomes slightly drier and can hold its shape. Continue mixing to ensure it does not burn. Taste and adjust the sugar content according to your preference. Refrigerate before using.

### No-Churn Red Bean Ice Cream

1. In a large mixing bowl, whisk together the double cream and unsweetened condensed milk until well combined. Add the vanilla extract and salt, and whisk until soft peaks form.
2. Gently fold in 480ml of the homemade sweetened red bean paste until well incorporated. Adjust the amount of paste to your desired sweetness and flavor intensity.
3. Pour the mixture into a freezer-safe container and cover with a lid or plastic wrap. Freeze for at least 6-8 hours or until firm.

## Nutritional Information

This recipe yields approximately 12 servings of 150g each.

Per serving:

- Calories: 380
- Total Fat: 24g
- Saturated Fat: 15g
- Cholesterol: 80mg
- Sodium: 160mg
- Total Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 28g
- Protein: 8g

## Ingredient Substitutes

- If you can't find adzuki beans, you can use kidney beans or black beans as a substitute.
- For a vegan alternative, use coconut milk and a plant-based double cream substitute.

## Tips and Tricks

- Be sure to soak the beans overnight for optimal tenderness.
- Adjust the amount of homemade sweetened red bean paste to suit your taste preferences.

## FAQs

### Can I make this recipe with an ice cream maker?

Yes, you can use an ice cream maker to churn the mixture. Just follow the manufacturer's instructions for making ice cream.

### Can I use canned red beans instead of dried beans?

Yes, you can use canned red beans in this recipe. Just be sure to drain and rinse them well before using them to remove any excess salt or liquid.

### Is red bean ice cream healthy?

While red bean ice cream does have some nutritional benefits, it is still a high-calorie dessert with sugar and fat. The reduced-sugar recipe provided here helps to lower the overall sugar content, making it a more health-conscious choice. Enjoy it in moderation as part of a balanced diet.

### How long can I store red bean ice cream in the freezer?

Properly stored in an airtight container, red bean ice cream can last up to 2 months in the freezer. However, it's best enjoyed within the first month for optimal flavor and texture.

### Can I add other mix-ins to the red bean ice cream?

Yes, feel free to get creative with your mix-ins! Some popular options include mochi pieces, crushed cookies, or even chocolate chips. Just be sure to fold in your chosen mix-ins gently to avoid breaking the ice cream's airy texture.


Red bean ice cream - an Asian dessert with a twist! Get ready to whip up this no-churn, egg-free, reduced-sugar treat with our easy-to-follow recipe.

Red Bean Ice Cream


<YouTube url="https://www.youtube.com/watch?v=eixJLbZQ0fE&pp=ygUQY2hlZiBydiBjcmlua2xlcw%3D%3D" />

## Chef RV's Chocolate Crinkles: A Chocolate Lover's Dream

Chef RV's Chocolate Crinkles are the epitome of indulgence. These irresistible cookies boast a rich, fudgy center enveloped by a delicate, crackly sugar crust. With their unique combination of textures and intense chocolate flavor, it's no wonder they've become a favorite among dessert enthusiasts everywhere.

Created by the renowned Chef RV, these crinkles are a testament to his culinary prowess and passion for crafting delectable treats. As the perfect balance between a brownie and a cookie, they're sure to delight your taste buds and leave you longing for more. Whether you're a seasoned baker or a novice in the kitchen, this recipe is your ticket to chocolate heaven.

## Ingredients for Chef RV's Chocolate Crinkles

To create these mouthwatering morsels, you'll need:

- 250g brown sugar
- 2 eggs
- 105g vegetable oil
- 90g cocoa powder
- 60g melted milk chocolate
- 125g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- Granulated sugar (for rolling)
- Powdered sugar (for rolling)

These ingredients harmonize together to create a flavorful and fudgy crinkle that will leave you craving more.

## How to Make Chocolate Crinkles

### Prepping the Chocolate Crinkles

Before you start, make sure you have all the ingredients ready to go. Here's a step-by-step guide to prepping your chocolate crinkles:

1. In a large mixing bowl, combine brown sugar, eggs, vegetable oil, cocoa powder and melted milk chocolate. Stir until well combined.
2. Sift in the flour, baking powder, baking soda, and salt. Mix until just combined. Do not over mix.
3. Cover and chill the dough for at least 2 hours, or overnight for the best results.

### It's Baking Time!

Now that your dough is chilled and ready to go, preheat your oven to 350°F (180°C) and follow these steps to bake your chocolate crinkles:

1. Line a baking sheet with parchment paper.
2. Using a cookie scoop or your hands, form balls of dough about the size of a golf ball.
3. Roll each ball first in granulated sugar, then in powdered sugar, ensuring a generous coating.
4. Place the dough balls on the prepared baking sheet, about 2 inches apart.
5. Bake for 10-12 minutes on a pre-heated oven at 350F/180C, or until the edges are set and the centers are slightly underbaked.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

## Boost Your Chocolate Crinkles Game: Tips and Tricks

- Use high-quality cocoa powder and milk chocolate for a richer, more intense chocolate flavor.
- For an even fudgier texture, try chilling the dough for at least 4 hours or overnight.
- Experiment with different types of sugar coatings, such as colored sugar for a festive twist.

## Ingredient Substitutes

- Can't find milk chocolate? Use semi-sweet chocolate instead.
- Out of vegetable oil? Substitute with an equal amount of melted butter or coconut oil.
- For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.

## Nutritional Breakdown

Serving size: 1 cookie

- Calories: 150
- Fat: 7g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 1g
- Sugar: 15g

Keep in mind that nutritional values may vary slightly depending on the specific brands and ingredients used.

## Last Bites

Chef RV's Chocolate Crinkles are a delightful treat that combines a rich chocolate flavor with a satisfyingly chewy texture. With this recipe in hand, you'll be the star of any gathering or simply enjoy a delicious homemade dessert.

## Frequently Asked Questions

### How long can I store these chocolate crinkles?

You can store the baked cookies in an airtight container at room temperature for up to 1 week. Alternatively, freeze them for up to 3 months, then thaw at room temperature before enjoying.

### Can I use dark chocolate instead of milk chocolate?

Absolutely! Dark chocolate will give your chocolate crinkles a more intense, bittersweet flavor.

### Can I add mix-ins to the dough?

Yes, feel free to add chopped nuts, chocolate chips, or dried fruit for an extra burst of flavor and texture.

### How can I tell when my chocolate crinkles are done baking?

The edges should be set, while the centers should be slightly underbaked to ensure a fudgy texture. Be careful not to overbake them, as they can become dry.

### Why do I need to chill the dough before baking?

Chilling the dough helps to solidify the fats, which prevents the cookies from spreading too much during baking. It also allows the flavors to meld and develop, resulting in a more delicious cookie.


Dive into the delightful world of Chef RV's Chocolate Crinkles, a luscious blend of sweetness and rich chocolate!

Chef RV Chocolate Crinkles


<YouTube url="https://www.youtube.com/watch?v=6HVDmHRHMOU&t=1258s&pp=ygUSY2hlZiBydiBsZWNoZSBmbGFu" />

## What is Leche Flan?

Leche flan is an exquisite Filipino dessert that has captivated the hearts and taste buds of food enthusiasts worldwide. Combining a silky-smooth texture with a burst of citrusy flavor, this heavenly treat is the perfect finale to any meal.

## Ingredients

- 10 egg yolks (use XL/Jumbo yolks, or add 1 to 2 more if using medium)
- 1 tall can evaporated milk
- 2 cans (around 390 grams each) condensed milk
- Zest of 3-5 Dayap, OR zest of 2 lemons
- 2-4 tablespoons sugar per Llanera (leche flan mould), for caramelizing
  ##The Step-By-Step Recipe

### Getting the Caramel Right

The foundation of any great Leche Flan lies in its caramel. Follow these steps to get the perfect, glossy caramel base:

1. Pour 2-4 tablespoons of sugar into each Llanera.
2. Heat the Llanera over low heat, carefully swirling the sugar until it melts and forms a golden-brown syrup.
3. Remove from heat and let the caramel set before adding the custard mixture.

### Smooth Custard for a Heavenly Texture

Achieving that luscious, velvety texture is easier than you think. Follow these tips for a foolproof custard:

1. Combine the egg yolks, evaporated milk, and condensed milk in a mixing bowl.
2. Gently whisk the mixture, avoiding overmixing to prevent air bubbles.
3. Strain the mixture through a fine sieve to remove any lumps or impurities.
4. Stir in the Dayap or lemon zest.

### Layering the Flavors

Now it's time to marry the caramel and custard:

1. Gently pour the custard mixture into the Llanera, over the set caramel.
2. Cover the Llanera with aluminum foil, sealing the edges tightly.
3. Place the Llanera in a bain-marie (water bath) with hot water reaching halfway up the sides of the mould.

### Cooking to Perfection

The secret to a perfectly cooked Leche Flan is patience and attention:

1. Bake the Leche Flan in a preheated 350°F (175°C) oven for 45-60 minutes, or until the custard is set but still slightly wobbly in the center. Alternatively, steam the leche flan for roughly the same amount of time.
2. Remove from the oven and let it cool to room temperature.
3. Refrigerate for at least 4 hours, or overnight for best results.

## Nutrition Information

Given the ingredients used in this Chef RV Leche Flan recipe, here's a rough estimate of the nutritional content per serving (assuming 8 servings):

- Calories: 450 kcal
- Protein: 12 g
- Fat: 20 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Sugar: 50 g
- Dietary Fiber: 0 g
- Cholesterol: 270 mg
- Sodium: 160 mg
- Calcium: 350 mg
- Iron: 1 mg

Please note that these values are approximate and can vary depending on the specific brands and measurements used in your recipe. This dessert is high in calories, protein, and calcium, but it's important to enjoy it in moderation due to its significant sugar and fat content.

## Ingredient Substitutes

If you can't find Dayap, you can use any of the following substitutes:

- Lime zest
- Calamansi zest
- Orange zest

## Tips and Tricks for the Perfect Leche Flan

- For a richer flavor, use a mix of brown and white sugar for the caramel.
- To prevent curdling, avoid overcooking the custard.
- When caramelizing sugar, keep a close eye to prevent burning.
- To easily remove the Leche Flan from the mould, run a thin knife or spatula around the edges before flipping it onto a serving plate.

## Last Bites: Savoring Your Chef RV Leche Flan

After all your hard work, it's time to revel in the fruits of your labor. Carefully unmould your Leche Flan onto a serving plate and enjoy the symphony of flavors and textures as you take a bite of this heavenly dessert.

## FAQs

### What is the difference between Leche Flan and Crème Caramel?

While both desserts are custard-based and feature caramel, Leche Flan is a Filipino version that uses condensed milk and evaporated milk instead of regular milk or cream, resulting in a denser, creamier texture.

### Can I make Leche Flan without an oven?

Yes, you can steam the Leche Flan on a stovetop. Just ensure that the water in the steamer doesn't touch the bottom of the Llanera, and steam for 30-45 minutes or until set.

### How long can I store Leche Flan in the refrigerator?

Leche Flan can be stored in the refrigerator for up to 5 days. Just make sure to cover it tightly with plastic wrap or aluminum foil to prevent it from absorbing other odors.

### Can I use whole eggs instead of just the yolks?

Using whole eggs will result in a lighter, less creamy texture. For the best results, stick to using just the egg yolks.

### Can I use a different mould if I don't have a Llanera?

Yes, you can use ramekins, glass or ceramic baking dishes, or even silicone moulds. Just make sure to adjust the cooking time accordingly, as different mould sizes and materials may require different cooking times.


Let's make Leche Flan with our favourite Chef RV Manabat and his mom. We have compiled some tips to make this delectable Filipino dessert better!

Chef RV Leche Flan


<YouTube url="https://www.youtube.com/watch?v=xcnxD9Y95oc&pp=ygURY2hlZiBydiB5ZW1hIGNha2U%3D" />

## Yema Cake Ingredients

### For the Yema Filling:

- 1 can (14 oz / 397g) condensed milk
- 4 egg yolks
- 120 ml (½ cup) evaporated milk
- 30g (2 tbsps.) cornstarch
- 60g (¼ cup) butter

### For the Chiffon Cake:

- 130g (1 cup) cake flour
- 5g (1 tsp) baking powder
- Pinch of salt
- 50g (¼ cup) white sugar
- 60 ml (¼ cup) vegetable oil
- 120 ml (½ cup) pineapple juice
- 4 egg yolks
- 4 egg whites
- 50g (¼ cup) sugar
- Pinch of cream of tartar

## How to Whip Up Chef RV's Yema Cake

### Preparing the Yema Filling

1. In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
2. Mix in cornstarch and whisk until smooth.
3. Cook over low heat, stirring continuously, until the mixture thickens.
4. Remove from heat and add butter. Stir until well incorporated.
5. Set aside to cool.

### Baking the Chiffon Cake

1. Preheat your oven to 325°F (160°C).
2. In a bowl, sift together cake flour, baking powder, and salt.
3. Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
4. In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
5. Gently fold the egg white mixture into the cake batter.
6. Pour the batter into an un-greased 9-inch round cake pan.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Cool the cake up side down to ensure the cake does not shrink.
9. Allow the cake to cool completely before removing from the pan.

### Assembling the Yema Cake

1. Spread a generous amount of yema filling around the cake.
2. Cover with freshly grated cheddar cheese.
3. Refrigerate for at least 2 hours before serving.

### Ingredient Substitutes

Evaporated milk: You can use whole milk as a substitute.
Pineapple juice: Orange or apple juice can work as an alternative.
Cream of tartar: Swap it with an equal amount of lemon juice or white vinegar.

## Nutritional Info

This Yema Cake recipe, as given, provides approximately:

- Calories: 450
- Fat: 23g
- Cholesterol: 195mg
- Sodium: 220mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 40g
- Protein: 10g

## Final Scoop

Chef RV's Yema Cake is a delightful fusion of creamy yema filling and fluffy chiffon cake that's sure to impress your family and friends. This Filipino dessert is a must-try for anyone who loves a sweet and satisfying treat. So, go ahead and give it a whirl! Once you've mastered this recipe, you'll find yourself making it time and time again.

## Frequently Asked Questions

### Can I use a different type of flour for the chiffon cake?

Cake flour is recommended for this recipe, as it creates a lighter, fluffier texture. However, you can substitute it with all-purpose flour. To make 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch.

### Can I make this recipe egg-free?

Making an egg-free Yema Cake is quite challenging, as both the yema filling and chiffon cake rely heavily on eggs. However, you can experiment with egg substitutes like silken tofu or aquafaba. Keep in mind that the texture and taste may vary.

### How should I store leftover Yema Cake?

Store leftover Yema Cake in an airtight container in the refrigerator for up to 5 days. Due to the creamy yema filling, it's best not to leave it at room temperature for an extended period.

### Can I freeze Yema Cake?

Yes, you can freeze Yema Cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator for several hours.

### Can I use a different frosting or filling for this cake?

Absolutely! You can experiment with other frostings or fillings such as whipped cream, chocolate ganache, or fruit preserves. Just make sure the filling is thick enough to hold the cake layers together.

### Can I make this Yema Cake into cupcakes?

You sure can! Simply divide the batter into cupcake liners and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Top each cupcake with a dollop of yema filling and enjoy!


Recreate Chef RV Manabat's Yema Cake with our recipe. Yema cake is a milk and caramel cake that will take you back to your childhood with every bite.

Dessert Recipes

Lemon Curd Cookies

Royce Nama Chocolate Recipe

Red Bean Ice Cream

Chef RV Chocolate Crinkles

Chef RV Leche Flan

Chef RV Yema Cake