1. Heat up a non-stick pan and melt the butter. Pour the condensed milk and add the langka or peanuts as optional ingredients.

2. Stir continuously under medium heat till it’s paste-like consistency.

3. Transfer in a greased plate and flatten it to about an inch and shape it in square or rectangle and let it cool down completely. Cut the yema into small pieces.

4. Prepare 3×3 inches cellophane and place 1 piece of yema at the centre. Using both our index and pointing fingers, squeeze the yema to form like a pyramid. Continue the process till all the yema is wrapped. Enjoy!