"Kusina" = Kitchen; "Manang" = older sister

A Filipina's unabashed chronicle of her adaptations in the American kitchen. Includes step-by-step photos on how to make pan de sal, ensaymada, pan de coco, siopao, hopia, pandelimon, pianono, atsara, crema de fruta,etc., and if you are lucky, you will find videos too!

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Tuesday, April 14, 2009

Special Mamon (mala-Goldilocks)

Special Mamon
Well, at least"Special Mamon na mala-Goldilocks" was my first thought when I tasted this milk sponge cake the first time I made one for the base cake of crema de fruta. And I was not the only one who had the same opinion. The latest comment I received for crema de fruta was from Joy Leaming, who said the cake itself tasted like mamon from Goldilocks.

I would have wanted to wait until I receive my recently ordered brioche molds, but munchkin mommy's mamon post just made me crave it earlier, so I made these using muffin pans mostly. I have made this again and again once I received my brioche molds that I ordered from amazon.

Usually, sponge cakes tend to be dry and "nakakasamid" (sorry if I could not grope for the equivalent English term), that only with frosting or filling will they be redeemed. My hubby is not particularly fond of sponge cakes for this reason. But when he tried this milk sponge cake that I made into mamon (just by using muffin cups and brioche molds instead of a cake pan) he liked it; he had to eat two pieces. He said it was like the Twinkies (yeah, he is such a junkie for junk foods). I love it with coffee. My kids loved this special mamon as well.

I added the word "special" to this not because it is a better recipe than other sponge cakes you will find on the net, but to distinguish it from the ordinary mamon one will find in the neighborhood bakeries in the Philippines, which is also called "kababayan." Kababayan is more like muffins. I liked kababayan only when freshly out of the oven, with a crunchy outside. When it had cooled down completely, it did not appeal to me at all. So there really is not much motivation for me to seek out the recipe for kababayan. Special mamon, on the other hand, is just so good, that even if I end up with leftovers, (which I doubt will ever happen) I can turn it into mamon tostado, which is another favorite of mine.

This recipe for milk sponge cake was lifted off the recipe for Boston Cream Pie from baking911.


Ingredients:
1 cup sifted cake flour
1 teaspoon baking powder
1/8 teaspoon salt
1/3 cup milk
3 tablespoons unflavored vegetable oil
3 large eggs, room temperature
1 egg yolk, room temperature (edited as of 4/21: you might want to save the egg white of this, whip until fluffy and firm, then fold in with the batter before placing in baking pan)
2/3 cup sugar
1 teaspoon vanilla (plus optional few drops of lemon extract)

Instructions:
{I have lost my photos that I had earlier with slide.com, so please pardon the lack of step-by-step photos at this time. I hope the instructions are clear enough for you to imagine how it is done. Someday, I might have the gumption to try making a video of this. ~ MK, 3/10/12}

Adjust rack in lower third of oven and preheat to 350 degrees. Grease/butter (softened butter is preferable) and flour your muffins pans or brioche mold (make sure the corners get a good brushing with grease/butter).

Sift flour, baking powder and salt. In a small bowl add the the milk and oil; do not be concerned that they do not blend together.

In a large mixing bowl, whisk the eggs, yolk and sugar to combine. Using an electric mixer at medium speed, whip the egg mixture until it is light ivory in color and very fluffy, about 6 minutes. Add the vanilla [plus lemon extract, if using] toward the end of whipping. Using a rubber spatula, fold in the flour mixture in two additions. Pour the milk mixture down the side of the mixing bowl. (It will sink to the bottom of the bowl under the batter.) Gently fold until the milk mixture is thoroughly incorporated. [edited 4/21/09: If you whipped the egg white as mentioned above in the ingredients, fold it in at this point.) Pour the batter into the greased muffin pans/brioche molds. Bake 15 to 18 minutes or until the cake is golden on top and it springs back when lightly pressed in the center. Remove from oven then tap against a wire rack so the mamon falls off from muffin pans (it is important to remove from molds right away; otherwise, if you cool these in the tin molds, they will sweat at the bottoms, soaking that part of the cake. It might then turn hard once cooled and taken of the tin molds.) . Place the mamon upright on the wire rack and let cool completely (about 5-10 minutes; check against your cheek). Place in plastic bags right away those that you will not consume. Keep on countertop instead of the refrigerator. Enjoy plainly or with frosting (buttercream suggested) or filling (custard or jams suggested) if you like.

UPDATE: This special mamon recipe was tried, liked, and posted about by Ebie of the Main Ingredient, complete with beautiful photos and a narrative in her native language Bisaya.

82 comments:

  1. ooh, yummy! i love how they look so big! hee hee. and i also don't know the english translation for the word "nakakasamid". :D

    manang, i have a mamon update. i tweaked the first recipe i used based on another recipe that i found on the net. take a peek when you have time. :)

    ReplyDelete
    Replies
    1. nakakasamid in english is choke.

      Delete
    2. hi.....saan po ako makakabili ng anise poowder....is this the anise that it looks like rice(meaning PALAY?)..pls...i want to cook torta mamon cebuano recipe..i loved this dessert and looking forward your urgent reply....i am here in saudi..tnx

      Delete
  2. Haha! I have all the ingredients and also the mold from Pinas for the Visayan "torta" mamon. Now its time to cook.

    ReplyDelete
  3. Manang, thank you for your recipe...just finish baking them and my kids looove them, they said they taste exactly the same like the ones in the Philippines.

    I am so happy that they turned out good for my first try. I found your site trying to find a pandesal recipe, which I have not succeded with numerous tries (the dough was so soft and sticky), either with manual kneading or bread machine way.

    Anyways, this recipe was easy to make. SALAMAT :)

    ReplyDelete
  4. Hi Anonymous!
    Thank you for commenting on your experience! It means a lot to me!
    re pandesal, is it the pandesal I have here? If it is and you find it sticky (which I don't), some suggestions would be to grease your hands with some shortening (like applying little bit of lotion) also wipe the countertop with some shortening using a paper towel.

    ReplyDelete
  5. Between you and Munchkin, I have no excuse not to make these!

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  6. manang! you made mamon...and i have yet to try your ensaymada recipe! :( it even looks like goldilocks' mamon. sarap!

    ReplyDelete
  7. Hi Manang,
    Can I use all purpose flour instead of cake flour?Thanks.

    ReplyDelete
  8. Hi Luz,
    I don't think so...it might not be as silky.

    ReplyDelete
  9. Hi Manang,
    I tried to make this Mamon today and it is good, I tried to make cake flour, I added 2 tbsp. of cornstarch to add to make 1 cup of all purpose flour, I am sure you that.Thanks.

    ReplyDelete
  10. Hi Luz,

    not quite sure what you meant (it seems your keyboard was going awry when you were typing)...anyway, it seems like you had a good turn out despite using all purpose flour!

    ReplyDelete
  11. Hi Manang,
    I'm sorry I missed a word on my previous comment. I meant that I made my own cake flour.. I searched on the web ..to make your own cake flour is to use 1 cup of All purpose flour minus 2tbsp. and substitute 2tbsp. cornstarch, I am sure you know that too ,I got it from Joy of Baking.I guess it works :)

    ReplyDelete
  12. Hi Manang,
    What kind of milk do I need to use for this mamon? Is it evap or fresh milk? Can you also specify the milk you used for your soft ensaymada? Thanks!

    ReplyDelete
  13. Hi basyang,
    I use fresh milk for both. If I have to use evap milk, I speecify it as evap milk (like in leche flan or monay). :)

    ReplyDelete
  14. manang, i've tried your mamon recipe today the taste is really delicious but the texture is not that soft medyo parang napipit na mamon ang texture ng ilalim. the thing na nasobrahan ako ng lagay is the vanilla extract.why it turns out like that? did i do something wrong or kulang?

    nga po pala, i would like to THANK YOU for posting and updating recipes. Not only your giving us another treat/dish to serve to our family but also giving us the knowledge and ideas to make it more yummy-ness! like i made them spanish bread, pandesal and pan de coco, they love it so much! Thank you for sharing it with us expecially like us who trully missed our food in the Philippines.

    ReplyDelete
  15. hi jane,
    I can only think that probably, kulang ang pagka-mix (so yung batter hindi ganon na-incorporate sa egg white). Or baka pagkatapos mo ilagay sa brioche molds (or muffin tins), natagalan bago ibake (so that yung batter which is heavier than the whites tended to sink). I don't think vanilla extract would be the problem there.

    Thanks for letting me know about how your family love the spanish bread, pandesal and pan de coco. I just made spanish bread two days ago and I am gonna make them again today. I mixed in raspberry flavored feta cheese to the flour (I grabbed the wrong feta cheese and thought I probably could use it on some sweet type of bread). It was awesome! You should also try the supersoft ensaymada, super easy gawin.

    ReplyDelete
  16. Hi manang!! I just want to thank you for all the recipes you are sharing to us!! Its really a big help especially for those people who are always curious how to bake breads and cakes like me! Since i started to bake breads... my dad keep asking me for a fresh baked bread every morning! My whole family couldn't believed that I was the one who baked those breads!! Thank you so much! and More power!! May you continue to shAre your knowledge of baking to us! God bless you!!

    ReplyDelete
  17. Hi Emeriza,
    You are so welcome!
    I hope you won't get tired of my recipes! If you have friends and relatives who you think might benefit, kindly share my site to them. :)

    ReplyDelete
  18. your right manang! kulang ako sa mixing, dapat fluffier. pinanuod ko sa youtube how hey make it eh. thanks manang! i'll try again making mamon next week. I was planning to make some ensaymada too. kaya lang pumalpak nga yung mamon ko eh. hehe. nag lie-low muna ako.baka sabihin ng asawa ko eh nagsasayang ako ng kuryente at ng ingredients. hehe. thanks po uli! =)

    ReplyDelete
  19. i tried this and it's the loveliest mamon recipe ever. haha. other flopped quite literally.
    question lang though, how come parang nagsisink sa bottom ng pan yung batter ko tapos nahihirapan siyang mag rise? kasi yung bottom parating heavier than the top, hindi pantay pantay. papano kaya yon?
    also, when you say na sa lower third ng oven, is this for ovens with fire on top or bottom> hehe kasi dati the oven i used has heat top and bottom, yung ngayon only has fire sa bottom.
    hmmm, last na pala, i tried mixing powdered coffee sa dry ingredients but it made the batter heavy at naging parang jelly sa bottom ng pan! haha dapat ba dinissolve ko sa milk?
    :D

    ReplyDelete
  20. Hi mavicity,
    thanks for your feedback! Please read my comment above addressed to jane. She had the same problems. Check out my reply to see if that could have solved your problem.
    Re coffee, I have not tried that,(although I experienced adding powdered ube to make ube roll cake and it had the same effect on the batter -- came out heavy), and yeah, I think dissolving in warm milk could probably solve that (but I cannot be too sure how coffee would affect the texture here).

    ReplyDelete
  21. thanks manang! gagawa ako ng christmas mamon cake... practice muna ako

    ReplyDelete
  22. Sige mavicity...update me please kung mage-experiment ka with coffee...

    ReplyDelete
  23. Mavicity and Manang: If you intend to make mocha flavoured mamon, it is best to disslove the coffee in the milk. If you are using evap (diluted, heat the water and dissolve the instant coffee and add the evap. and just like in MOCHA CHIFFON CAKE,I find that Nescafe instant coffee works best (I AM NOT IN ANYWAY CONNECTED TO NESCAFE!). I have tried other brands!

    Manang: Have you tried making chiffon cakes into Mamon? It is light and can easily be used to add any flavouring...orange zest, lemon, burnt almond, butter pecan, etc.

    ReplyDelete
  24. Hi betty q.,
    Thanks for your tips!
    You might want to share your recipe as well for mocha chiffon cake? I saw several recipes but I wonder if they taste at all like what we Filipinos are used to? If you have one that is tried and tested, would you be willing to share?

    ReplyDelete
  25. Hi Manang,

    What's the ideal size of brioche mold and where can I get it? Amazon's price is so expensive. Thanks

    ReplyDelete
  26. HI Anonymous,

    I don't know what the ideal size it. I just bought what size I wanted for my ensaymada and mamon, which is 5.5 inches (like in amazon link up there). I got mine from bakedeco.com .

    ReplyDelete
  27. Hello,

    Thanks for this recipe. I've made this twice already and it tastes just like the real mamon. The only problem I have is that when the mamon cools, they collapse. They're ok while they're still warm and just came out from the oven. Do you know what I could be doing wrong?

    Thanks again.

    ReplyDelete
  28. Hi Celso,

    Hmmm...I have not encountered this problem. Things you can check out is, are they thoroughly cooked even at the middle? Do you remove them right away from molds after baking to cool completely on wire rack?

    If you do, I cannot think of anything else...

    ReplyDelete
  29. Hi Manang,

    Thanks for your prompt reply. The answers to your questions are mostly "Yes". Yes, they are cooked in the middle. I use the toothpick test to know when they're done. And yes, I did remove them right away from the molds after they get out from the oven. But the only difference is that I just let them cool off on a plate, and not on the wire rack. I don't know if that would make a difference. And I also see in your photos that yours are packed separately each one of them, while in mine, I just put them all in a zip lock bag.

    Anyway, it's really weird because the texture is just right while they're still warm, but as soon as they cool, they would almost look like thick pancakes.

    Salamat ulit.

    ReplyDelete
  30. Hi, Manang! Thanks for the recipes. It's really helpful esp. for a beginner like me. I'm so happy I found your blogspot. I want to try all the recipes you posted here. SO far I tried pandesal and mamon and my kids just love them. Again, thanks and more blogs and recipes to come!!!! :)

    ReplyDelete
  31. HI Ella,
    Thanks for your feedback!
    Unfortunately, my cooking/baking/blogging times will be greatly reduced this year and the following years because I am busy reviewing for a major licensing exam. But I do hope I have built enough into my database here for you to enjoy in the following weeks/months.

    ReplyDelete
    Replies
    1. hello manang,
      one just favor, can you try to send me the procedure of cooking again quite so "magolo to understand, step by step please like panlasang pinoy...thanks

      Delete
  32. Hello Manang I really admired your passion in Cooking and Baking. I have a question, here in New Zealand, Cake Flour is not available in Supermarket. Can you suggest any replacement for it?

    ReplyDelete
  33. Hi Anonymous,
    a google search led me to this answer:
    "CAKE FLOUR is the following: Cake Flour is made using a wheat variety called rosella, the grain is stone milled and the bran and germ are sieved off. Cake flour has a lower protein level and the least amount of gluten of all wheat flours, so delivers a delicate and tender crumb and crust. It’s ideal when making sponge cakes, genoise, and some cookie batters. Cake flour has a creamy colour and should be refrigerated or frozen to retain freshness. It can be purchased from specialty food suppliers and fine food outlets. Alternately, if you can’t find cake flour and your recipe calls for it, substitute plain (all purpose) flour, simply subtract two level tablespoons of flour for each cup of flour used in the recipe.
    That is from THE authority for Aussie amateur cooks and mums, the Australian Women’s Weekly."

    ReplyDelete
  34. Hello Manang Thanks for your reply, I will try and make your recipe and will let you know what happens. Oh by the way I tried your "Supersoft Ensaymada" and my daughter loved it. Thanks again.

    ReplyDelete
  35. Hi Manang!

    What are the storage requirements for your mamon? Does it have to be refrigerated? Do you think it's okay that I ship some to the east coast, and I live on the west coast? I don't know how long it will take.. so I'm not sure if it will get spoiled if I do this.. thank you!

    ReplyDelete
  36. Hi Anonymous,
    As this has no preservatives, I would suggest that as soon as you make them and they are cool enough but still moist and soft (about 15 minutes after baking), wrap in individual plastic (sandwich bags), and the best way to send from coast to coast would be via express. Will probably last 3 days before they would start to feel like foam.

    ReplyDelete
  37. This recipe looks really good and I am encouraged that people say it is easy. My daughter's English class requires them to bring a food from their home culture to class, and she thinks that mamon would be a good one to bring. This recipe seems the best one I have seen on the net. My question is, if we bake the mamon the day before she brings them to school, do you think I need to put each mamon in a plastic bag after they have cooled on the rack, or can I put them in a container (one layer) without putting each one in a bag? I am also planning to use a muffin liner. Will that work? Thanks in advance for your advice.

    ReplyDelete
  38. Hi CLMA Family,
    Yes that would work fine as long as the container has cover so mamon does not dry up.

    However, this mamon really is not unique to Filipinos, but will definitely be a wower. How about trying the bibingka cake using either the sticky rice flour or the regular rice flour instead? The coconut flavor really brings out the Filipino-ness of it.

    -Manang K

    ReplyDelete
  39. hi Manang, i've seen your posts just now, i wonder are these for commercial purposes? do you have special recipes for these? I'll appreciate your feedback.

    ReplyDelete
  40. Hi Anonymous,
    All my recipes here are home-baking only...nothing commercial (in the sense of making the most profit out of it), and some recipes are an attempt to copy the commercial ones we used to have back in Pinas that we miss, using ingredients and tools that can easily be found or is already at (the American) home, but even my attempts at recreating those commercial ones turn out to be better home versions because of the lack of preservatives and lack of the need to make profit. That's the beauty of home baking, aside from enjoying them freshly baked.

    ReplyDelete
  41. hello manang salamat po sa mga recipe na naishare mo sa amin.nwey sa totoo lng sa site mo lng me nakagawa ng perfect na tinapay,lalo na ung supersoft ensaymada mo, i made it perfect and my husband love it.Buti n lng natagpuan ko 2ng website mo at naiinspire akong maglu2 dahil sanyo kaya tuloy MALAKI ung naging outcome sa akin...lalo akong tumaba huhuhu but nwey salamat po,kip it up,Godbless
    Bhelle

    ReplyDelete
  42. Hi Bhelle,
    Thanks sa comment. Sorry kung MALAKI ang naitulong ko sa yo (haha!). Yan ang di ko sinasadyang side-effect ng foodblog ko to my readers. Lalo na pag na-addict sila.

    ReplyDelete
  43. hi manang, i really enjoy all your recipe... mamon is my favorite, i just want to ask regarding the milk, it is evaporated milk or fresh milk??

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  44. HI Anonymous, I used fresh milk. But I think evap milk will do as well, maybe even better.

    ReplyDelete
  45. Hi Manang!

    I've become so addicted to your Kusina lately, inspiring, motivating and very well said... :)

    But the mamon on my 3rd time trying still failed and I feel like crying already. whenever it came out of the oven its like siniksik more like the kababayan sa pinas... the egg whites are fluffy and stiff, but when I fold it in it disintegrates like soap suds.... Y oh Y :(

    I wanted this mamon so bad...

    ReplyDelete
  46. Hi Anonymous,
    I am so sorry to hear that you have not had any luck with this recipe. Try not to incorporate the egg white anymore. Make sure the egg mixture is really frothy and creamy yellow that it forms ribbons when you stop beating. Also, make sure your oven is heating up while preparing the batter, then fold some more just before placing the batter into the pans and immediately bake. That way, there will be no separation of the batter and no settling. I don't know if you did all these, but I am just trying to emphasize these just in case you missed on those. If it still does not work, then I don't know how to help anymore. Maybe it is the humidity of the air?

    ReplyDelete
  47. Hello Manang!
    Thanks for your response... Today I will try your suggestion for the mamon... Everything else that I've tried so far in your kusina as my 3yo would say its "Amazing", pandesal, ensamada, muffin, stir fry beef, sans rival... brownies too. Super ang kusina mo manang it encourage me to just keep on trying... :) My family truly appreciate your kusina. Thank you so muuuccch.

    ReplyDelete
  48. HI Anonymous,
    Well, that is soooo nice to hear! :) Thank you for your kind words. I hope your next mamon try will give you better outcome.

    ReplyDelete
  49. Hi Manang,
    I just made your special mamon (just took out of the oven) and I followed the instruction exactly as written. I incorporated the whip eggwhite. I cant be happier with the result. It is like goldilocks mamon! I really love it. Cant wait for hubby to come home and brag it,lol!thanks a lot.

    ReplyDelete
  50. HI Nieva,
    You just made my day! Thanks for your feedback! :)
    So how did it go with your hubby?

    ReplyDelete
  51. i also tried this recipe a few weeks ago. It turned out as expected. As usual, I adjusted the sugar in batter by 1 Tbsp. Perfect mamon recipe. Tnx again Manang.

    ReplyDelete
  52. You are very generous to share your recipe secrets on the Net, along with ongoing tips and techniques. Am sure you are blessed doing this service in the cyber community of keen Pinoy cooks worldwide.

    ReplyDelete
  53. I meant that i reduced the sugar in the batter by 1 Tbsp (coz I dont like it too sweet). Also, I reduced the BP to 3/4 tsp. The cake still turned out light, without much of the BP aftertaste. I guess it is the technique that matters more which gives the desired chiffon cake result.

    ReplyDelete
  54. HI Nina, Sorry for my late reply and thanks heaps for your feedback! You are like my friend Fe who also prefers cakes less sweet. :)
    I do agree that it is more the technique that makes chiffon cakes spongy (just like in making pianono). Your comments are much appreciated!

    ReplyDelete
  55. hallo manang,ask kolang po kung pued po gamiting raising flour kung ala cake flour.medyo na confuse lang po ko dun sa custard cake un sugar po dun 1sang measurement lang pero dun sa procedure nyo 2 beses maglalagay ng sugar.un isa sa egg white at un isa sa batter.bale how many cup po sugar un sa egg white.thanks

    ReplyDelete
  56. Anonymous,Yung rising flour me halong baking powder na yun, at hindi cake flour yun. HIndi lalabas na pino at light ang mamon mo kung yan ang gagagmitin mo. Tapos yung 1 cup sugar, hinati ko nung ginawa ko yung video. Kalahati nilagay ko sa whipped egg whites, kalahati sa batter.

    ReplyDelete
  57. thanks manang for reply.ask kolang po kung anong puedn ipalit sa cake flour kung hnd availble?na try ko po ensaymada matigas po lumabas nun sakin pero try ko po uli.take care manang.

    ReplyDelete
  58. gud am po manang,tama po ba 1/2 cup sugar sa custard cake? den hahatiin un 1/2 sugar sa batter at sa egg white?kasi nbangit mo po sa reply mo sakin 1cup sugar.aling po ba tama?thanks po.pasensya na po sa abala.

    ReplyDelete
  59. Anonymous 1: Kung merong all purpose flour at cornstarch, mag measure ka ng 1& 3/4 cup APF plus 1/4 cup cornstarch. Haluin mong maige, then hatiin mo tig-1 cup. Reserve mo yung 1 cup for future use, gamitin mo yung 1 cup for this recipe.

    Anonymous 2: Sorry, my mistake. Tig-1/4 cup sugar yun, total of 1/2 cup. :)

    ReplyDelete
  60. Hello. I would like to try this recipe but wondered what type of fresh milk would be best? Whole, 2%,1%,or skim? Thanks!

    ReplyDelete
    Replies
    1. Hi Anonymous, Thanks for dropping by my blog. Unfortunately I cannot give you a definite comparison among the three, because I have only used whole milk for this cake.

      Delete
  61. Hi Manang! I have made your Mamon recipe many times and they're always gone in just few minutes! Me and my family gobbled on it! Thanks for sharing recipe of this favorite snack food of ours!

    ReplyDelete
    Replies
    1. Hi Ladyfayer,
      Thanks for your feedback! It always is a rewarding thing for me to know that others enjoy the recipes I share here. :)

      Delete
  62. Hi manang!

    I am so happy to see your blog. I'm a pregnant mom and just at home. I love to cook and bake . When I saw your blog I tried one of your recipe which is " sweet potato Cinnamon Roll" and my husband and MNL loves it a lot. It is indeed super soft and oh so yummy! thanks to you.... hope you'll keep on posting recipes.... More power!!!

    ReplyDelete
    Replies
    1. Hi Abbie, Thanks for your note! Hopefully this blog will help ease your boredom, and maybe satisfy some cravings you might have as you go through your pregnancy. Enjoy my blog, and enjoy your preggy state!

      Delete
  63. Manang I wanted to try this sana unfortunately I am short 1 egg! Hahaha... I only had thirteen eggs in the fridge and I used one to make dinner.. Then I made custard cake so I got left with 3 eggs...
    Kung nasa Pinas lng ko pede ko bumili ng itlog sa tindahan sa me kanto! Hehehe
    Will try this some other time....

    ReplyDelete
  64. Awesome Mamon....I just baked this a few minutes ago...I replaced the milk with buttermilk...it's oh-so-good-melts-in-your-mouth-feeling! I used the coffee filters as cups, and used pyrex glass molds. Got I got it right the first time!

    ReplyDelete
  65. Hi Manang, I just made 100 pcs of your mamon recipe today, i baked it in cupcake pans... Just want to share my experience, the first batch came out nice without any trace of collapsing - I inverted each one of them as soon as I took it out of the oven. But the 2nd batch I did not invert any of them, all caved in the middle.. again I tried in the 3rd batch not inverting them but cooking them few minutes longer (I was checking maybe it was undercooked) although the top was little browned already... and still cooled down with cave in the middle. For the 4th batch I decided to invert them again and just enough 15 minutes baking time... And hurray!!!! yes it was just nice and not trace of caving in, in any one of them.

    Hope this helps. GIRLIE

    P.S. Thank you for the recipe!!!

    ReplyDelete
    Replies
    1. Hi Girlie,
      Thanks for your input! I like your "experimentation" to achieve optimum results specific to you. Now if more wannabe bakers have the same attitude re troubleshooting, things would be simpler for me! (so I won't have to try to imagine what went wrong with theirs method when they followed my recipe, since I am not really an expert and lack enough experience to offer answers to all questions). :)

      Delete
  66. hello manang im baking mamon now from your recipe of course. its still in the oven,sana maganda ang resulta. im so glad nadiskubre ko itong blog mo manang :)

    ReplyDelete
    Replies
    1. HI Anonymous,
      How did your mamon turn out? I have had varied outcomes per those who tried this. Some had success, others, not. I am not sure what accounts for the differences. I would be interested to have an update from you!

      Delete
  67. i think nakakasamid could be translated as "choking." salamat sa recipe. can´t wait to try it!

    ReplyDelete
    Replies
    1. That's right! Thanks! Sometimes I am just stumped for words.

      Delete
  68. hi manang! i've tried this recipe of yours before and i must say IT. IS. AWESOME. *_* hehe.. tanong ku lang poh kung ilang mamon ang ma yield nitong recipe if i were to use brioche molds? hindi ku na kasi matandaan yung before, medyo matagal na eh and cupcake mold ang ginamit ku dun so it was smaller.. I want to try it this time making it BIG.. hehe.. thanks po, hope you could reply.. :)

    ReplyDelete
  69. hello,i've been a little confused with the number of egg yolks i need to use and the egg whites?

    ReplyDelete
    Replies
    1. carmela, there were 3 whole eggs and 1 yolk in the original mixture. The remaining egg white, if you choose, can be whipped until fluffy, then folded into the batter just before pouring. If you don't want to use the egg white, then leave it out.

      Delete
  70. hello manang ano options ng anise powder po.....wla po d2 sa saudi......pls reply ASAP....God bles all.

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