"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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Baking & Cooking

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Saturday, February 27, 2010

Torta Mamon Cebuano


The photo above and the recipe below are courtesy of my online/fb friend Leslie Ruelan (I did have the same recipe shared to me long ago by another online friend/ED nurse Glenn A. through email he sent me, but he did not have photos, and I lost my photos of it when I made them. They are so good!).  Thanks for these generous people who were willing to pass on recipes handed to them through generations. I never really heard of torta cebuana until I met friends online. Just a reminder for those who do not know what to do with the egg whites, turn them into lengua de gato or sans rival (both recipes available in this kusina).

Ingredients:

1 c sugar
10 egg yolks
1/2 c water
1 1/2 tbsp. baking powder
3 c all purpose flour
1/2 tsp. anise powder
1/2 c butter, melted
1/2 c vegetable oil
1 can 300 ml. condensed milk

Procedure:
1.) boil sugar and water for 5 mins. to make a syrup. Set aside to cool.
2.) combine flour and anise powder in a bowl.
3.) pour in melted butter, prepared syrup, oil, condensed milk and egg yolks
4.) stir using mixer until smooth
5.) sift in baking powder
6.) pour into wax paper-lined torta molds and
7.) bake at 350F for 22 mins. or until inserted toothpick comes out clean
8.) brush the top with margarine and sprinkle with refined sugar; enjoy with prepared syrup.

28 comments:

  1. Lory,
    Will try this. I can use muffin pans, right? Would you say they're better for breakfast or for dessert?
    Actually I was thinking of making your hopia first but medyo mahirap for my amateur fingers so...

    ReplyDelete
  2. sharon,
    I'd say better for breakfast or merienda.
    hopia...not really hard to manipulate. time-cosuming, though.

    ReplyDelete
  3. I am from Cebu so I know about Torta Cebuana. However, I've never come across a recipe like this, the procedures are different. I will definitely try this. Thank you for sharing.

    ReplyDelete
  4. Manang,
    Do you have a recipe for Kalahi?
    Been wanting to make those for a while but couldn't find a recipe.
    Thank you!

    ReplyDelete
  5. Thanks for sharing all your recipes. My family love all my cooking. God Bless you. ^_^

    ReplyDelete
  6. Hi Anonymous,
    thanks for your feedback. I am glad to hear your family is delighted with your cooking!

    ReplyDelete
  7. hi manang!
    What is anise powder meron po kaya nito sa canada?
    thanks

    ReplyDelete
    Replies
    1. To Manang,

      I would like to THANK YOU for sharing this recipe for TORTA. I have baked this recipe for a number of times now & my family & friends love it! I made some adjustments with the sweetness & the flavorings. I lessened the amount of sugar 'coz I find it too sweet & I used anise extract instead of the powder & added Vanilla extract.

      To the the 1 who is asking about Anise powder,

      Here in the States I found Anise extract in Target so I used it instead of the powder that the recipe is asking for.

      Delete
    2. Hi Anonymous,
      Thanks for your feedback, and I am glad to hear that your family and friends have been enjoying this recipe (with your adjustments) for quite some time now. Thanks also for the tips about anise extract! :)

      Delete
  8. I tried this recipe of yours, it came out flavorful but not as soft as I wanted it to be. is that how it should come out? did i do something wrong in the way I mixed it? Can u advise me on a technique or a trick to make it a bit softer? I skipped the anise since I dont like that flavor.
    Please advise. Thank you.

    ReplyDelete
  9. Hi,
    I just want to thank you for sharing this recipe. I have finally found the recipe that's very close to the torta that I remember having every fiesta back home. I'm making the second batch tonight :).

    Thanks again.
    KD

    ReplyDelete
    Replies
    1. Hi Katana, Thanks for letting me know how close it is to the real thing. I never had this in the Philippines so when people ask me about it, I am usually do not have the answer because I have no basis for comparison to what this recipe produces.

      Delete
  10. the recipe that i found here,it was awesone..and so i will like to used it often..thank you manang
    cali

    ReplyDelete
    Replies
    1. You are welcome, cali! And thanks for leaving a comment! Very much appreciated :)

      Delete
  11. Gemma Rangeloff3/11/2012 5:40 PM

    I just want to say thank for sharing your recipes, you have a very good and unselfish heart...Mabuhay ka!

    Gemma Afable-Rangeloff
    Texas

    ReplyDelete
    Replies
    1. Salamat, Gemma! :) And you are welcome!

      Delete
  12. i tried to bake special mamon but the bottom was like a tikoy and its bubbly but still it taste delicious. please help me.

    ReplyDelete
    Replies
    1. Anonymous, it could be that you needed to mix more...or that you poured the batter into the pans then waited a while before baking?

      Delete
  13. hello

    I love cooking, and your website did help me satisfied my craving of Filipino food. However, a couple of years ago, I develop a severe food allergy which hinder my ability to enjoy Filipino desserts. My allergy is so extreme that it could cost me my life. On the other hand, I so love Filipino food, especially the desserts. Any suggestions to what should I use instead of milk, butter, and cheese? I would really appreciated it. Thank you

    ReplyDelete
    Replies
    1. Hi Anonymous, sorry for the late reply. i would suggest you look up recipes that says "Paleo" which mostly avoids dairy and grains/wheat.

      Otherwise, use coconut milk or almond milk instead of usual milk, use ghee or coconut oil instead of butter, forget about cheese; use nuts instead if you are not allergic.

      Delete
  14. The torta came out so fluffy and airy, shouldnt I mix it well?

    ReplyDelete
    Replies
    1. Ina, so you don't like it fluffy and airy? But mixing it well usually result to fluffy and airy...I don't quite understand the point of your comment...

      Delete
  15. I tried this but it came out hard, is it safe to use cake flour instead then?;) kaygiene

    ReplyDelete
  16. hi! how many torta could make in this recipe?i'm waiting ur reply thanks..

    ReplyDelete
  17. huhhuhuhuh....manang ..meron po ba options sa anise powder or anise extract....ala po d2 sa saudi..iwant to make torta mamon cebuano recipe....or pwede po ba makagawa ng torta mamon even no anise powder or extract..tnx....

    ReplyDelete
  18. hello manang.. i want to bake torta mamon cebuana recipe bec i want to let mycollegues taste my new found recipe...but anise powder is not availble here in saudi arabia....can i proceed baking without anise powder???pls help.......tnx

    ReplyDelete
    Replies
    1. You can use nutmeg and cinnamon instead. Very good flavors also.

      Delete
  19. hi manang, i don't understand "the prepared syrup" thingy. how much prepared syrup shall we use in making torta? got confused because at the end of the procedure it said, "enjoy with prepared syrup".

    i haven't found anise powder where i live here in United Kingdom. glad to know that we can use nutmeg or cinnamon as substitute for anise powder. thanks a lot for your recipe, kabayan.

    ReplyDelete

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