Episode 2.3: Mamon | Memories of Visiting Filipino Enclaves

In this episode I make Mamon, which are Filipino chiffon cakes that are great for meryenda! These are topped with a buttercream and shredded cheese - these don’t last too long, so this makes enough to share!

Mamon

Makes 2 dozen mini mamon

Ingredients

• 1 c flour, sifted

• 1/2 teaspoon baking powder

• Pinch of salt

• 6 eggs

• 2/3 c sugar

• 1/4 c melted butter

• 1/4 c water

• 1/4 teaspoon cream of tartar

• 1/4 c melted

• Butter, for greasing tins

• 1/2 c powdered sugar

• 1/2 c softened butter

• Shredded cheese (I used cheddar)

Tools: I use 3" brioche tins, but you may also use a muffin pan + baking cups. I also suggest using a stand or hand mixer for this recipe.

Instructions

1. Brush brioche tins with melted butter.

2. Combine sifted flour, baking powder, and salt.

3. Separate egg yolks from egg whites.

4. Mix together the egg yolks and 1/3 cup of sugar until fluffy.

5. Then add 1/4 cup melted butter and 1/4 cup water.

6. Add flour mixture from Step 2 to yolk mixture and combine with a spatula.

7. Return the mixture to a stand mixer and mix for 2-3 minutes to combine.

8. Beat egg whites, adding in cream of tartar and 1/3 c of sugar, until medium peaks are formed.

9. Carefully fold in egg white mixture into the egg yolk mixture with a spatula.

10. Fill brioche tins about 2/3 full.

11. Bake at 350°F for 25 minutes or until a toothpick inserted comes out clean.

12. As soon as you take them out of the oven, turn molds upside down onto parchment paper and let cool. You should be able to easily separate the mold from the mamon. Let the mamon cool completely.

13. Combine powdered sugar and softened butter.

14. Top mamon with butter-sugar and shredded cheese.