Mamon Recipe
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If you have been following along, I actually went through to stages before I arrived at this perfect mamon recipe. I had my first trials and second, and now I am confident that we have come to a happy place with these soft and fluffy mamon.
See those posts and the photos? Oh the early days of blogging! The photos are eeeeeek, and the words are much eeeeeeeeker! Anyways, the business, selling thing I wrote there? It no longer applies. I am now in a happy state of food blogging, developing recipes and sharing them to you all.
So now, I offer you our delicious mamon recipe, your favorite. I am in awe of how you guys love these because I totally enjoyed those early days of making it. It is now with better pictures and with step by step instructions. A version 2.0, if you will.
I also made alterations because you were not too crazy about the shrinking of these mamon. I altered the recipe using one of the readers’ tip and it is perfect.
Let get right to it, shall we?
How To Make Mamon?
The first step is to set up a double boiler. No, calm down. It is just a glass bowl set over a pot of simmering water.
- Bring a pot with about 3-4 inches of water to a simmer. Maintain the simmer by using low to medium heat.
- Place your cream cheese, butter, milk and canola oil in a heatproof glass bowl. Set that glass on the top of the pot. It should be a bowl that fits perfectly.
- Check that the water is not touching the bottom of the bowl. If it does, carefully remove some.
- Whisk the mixture often until the butter and cream cheese melt and the mixture is smooth. Let cool.
Add the egg yolks and stir them into the mixture. Then combine the flour and baking powder and sift it over the yolk batter. Use a whisk to stir the mixture until it is smooth and lump- free.
In a bowl of a stand mixer, or use a hand-held mixer, beat the egg whites until frothy. Add the lemon juice and beat until soft peaks form. Add the sugar gradually while beating, until the egg whites form firm peaks.
Fold the egg whites to the yolk batter using a spatula. Add 1/3 of the batter at a time. Incorporate the mixture by making gentle swipes and scoops until the batter is uniform in color.
Arrange the cups in a large rimmed baking pan or a roasting pan. Place it in the center rack of the oven. Gently pour water into the roasting pan until the baking cups are about 1/3 submerged at their bottom.
Bake the mamon for 25-30 minutes or until a toothpick inserted at the center comes out clean. Turn off the oven and leaving the oven door slightly open, let the mamon stay inside for about 3 minutes. This helps minimize shrinking.
Take them out and let them cool on a wire rack. To serve, remove them from the molds for a real mamon feel. And behold, soft, buttery, moist and fluffy mamon. I am positive that you will love these!
Tips and Pointers
- Those wrinkly tops will subside as the mamon cools. Give it time and they will be the perfect looking, softest mamon that you make.
- To store them, or to give them as gifts, I wrap them individually in plastic wrap. You can then place them in a cake box or in a tightly covered container.
- You can use regular sized muffin molds. Just reduce the baking time. About 12-15 minutes is a good starting point.
- If you want to use a muffin pan, use cupcake liners and set the pan on a large roasting pan so you can still bake it in a water bath.
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- Yema Rolls
- Mocha Cake with Swiss Meringue Buttercream
- Mocha Cake Roll
- Mango Cake Roll
- Ube Cupcakes
- Ube Taisan
- Ube Chiffon Cake with Ube Whipped Cream Icing
- Spanish Bread
Mamon Recipe
Ingredients
- 100 g cream cheese softened
- 70 g butter
- ½ cup milk
- 2 tbsp canola oil
- 7 egg yolks at room temperature
- 1 cup cake flour
- 3/4 tsp baking powder
- 7 egg whites at room temperature
- 1 cup sugar
- ¼ tsp lemon juice
Instructions
- Fill a cooking pot with about 3-4 inches of simmering water. Bring the water to a boil, reduce the heat and let it simmer. In a heatproof glass bowl, add the butter, cream cheese, milk and canola oil. Place the glass bowl on top of the pot of simmering water. It should be a bowl that fits perfectly over the pot. The simmering water should not be touching the bottom of the bowl. If it does, you need to lessen the amount of water carefully. Whisk occasionally until the butter and cream cheese has melted and the mixture is smooth. Let this cool.
- Add the egg yolks to the mixture and mix it with a whisk until smooth.
- Sift the flour and baking powder over the egg yolk mixture. Mix until smooth. Preheat oven to 350 F.
- Using a stand mixer or a handheld mixer, whisk the egg whites until frothy. Add in the lemon juice and continue whisking until soft peaks form. Gradually add sugar in small amounts until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture , ⅓ of the egg whites at a time. The final mixture should be uniform in color.
- Spoon the batter into 12 large muffin molds. I used these silicone cups*.
- Arrange the cups in a large rimmed baking pan or a roasting pan. Place in a 350F preheated oven. Gently pour water into the roasting pan until the mamon molds are 1/3 submerged at their bottom. Be careful not to pour any water into the cups.
- Bake for 25-30 minutes or until a toothpick inserted into the middle a mamon comes out clean. Turn off the oven. Leave the oven door slightly open and let the mamon sit for about 3 minutes inside. Take them out and cool on a wire rack and if desired, remove from cups before serving.
Video
Notes
Nutrition
If you make this, please use hashtag #womanscribbles on Instagram or tag me @sanna.womanscribbles. I would like to see your baking!
Recommended Baking Molds
Hi Sanna!Great recipe! I tried this recipe twice using larger muffin liners about 3 inches wide and 1 inch height. the middle part of the mamon shrink though. Do you have any tips to avoid this? Thank you
Hi Anelle! They will shrink to an extent, but to minimize, just let them stay in the oven after you turn off for 3-5 minutes with the door opened.
Can I use evaporated milk for this recipe?
Hello,Janella. Yes you can.
Thank you for reply. I tried baking it in a regular muffin tin with liners for about 25 minutes,it didn’t turn out to be brown on top. I’ll try gain next time.Thank you for the recipe!
Hi…what if I will use loaf pan instead of cupcake…anu po adjustments ng temperature or time
Hello! It may take an hour or so depending on how big your pan. I would suggest using a toothpick or a knife to poke the cake in the middle once it looks set. The toothpick should come out clean. Good Luck!
Such a yummy recipe! My Filipino husband LOVED it, said it tastes just like red ribbon 😀 I did top it with a little bit of butter, sugar & white cheddar cheese. Came out super yummy. Didn’t have any problems with it shrinking down. Super moist & fluffy. Can’t wait to try out some of your other Filipino recipes!! Thanks Sanna !
Thank you so much, Annie!!!
Thank you for sharing the recipe. It went well and i love how fluffy and moist it turned out. What if i wanted to add some flavors on it like mango or ube? How many should i add? Thanks in advance.
Hello! I can only suggest using liquid flavoring. Add 1-2 tsp liquid ube or mango flavor that are sold in bottles. I hope that helps;)
Hi! It turned out well for the mango flavor i have tried. What if i don’t have cream cheese because it is not readily available in our place. Can i use all purpose cream instead? Would ot affect the softness?
Thanks for sharing this recipe. I tried this just now and use the regular muffin pan with liners. I baked for 15 minutes, but the top did not brown as what you have pictured. It was fluffy and tastes good! I am wondering how to make the top brown. Thanks.
Your welcome Cris! I’d bake it just a bit more to make the top brown. I am glad you loved them 🙂
Tried this and it was a hit, i think this one is better than the mamon of Red ribbons☺️☺️thanks a lot for sharing this recipe
Will this work with all purpose flour? If I just want to bake half the recipe, how much eggs should I use?
You can use all-purpose flour too. I don’t recommend halving this recipe though :)Good luck!
Easy to make and really tasty. I tried another recipe before and it didn’t turn out well. This recipe is perfect.
Wow Karen! Thank you so much!
I am glad you loved it Karen!
Made this recipe twice, its so easy, thanks for sharing!
I am so happy you love it, Ellen!
I made it today and love it! I dont have silicone so i used my regular baking cups. Turned out well. Thanks for sharing this recipe.
You are welcome Ellen! I am glad you loved them!
paano po kung walang rack pan na pwedeng lagyan ng water and mamon mold? pwede po kaya yung normal mold na pang cupcakes?
Pwde yung pang cupcakes basta ipatong mo lang sya sa isang pan na mas malaki na pwdwng mong lagyan ng water 🙂
Hi Sanna,
My daughter and I just made your recipe and it was the best mamon we ever made, better than Red Ribbon. But I followed one of the review to add a tsp of lemon rind, 1/4 tsp of baking powder and I added 2 tbsp flour and it was perfect for us. My daughter and I really loved it. Also I didn’t wait 3 minutes to leave the mamon in the oven. As soon as it was done, I took it out and left it on the counter for a minute, and then I transferred it on a wire rack to cool down, and it didn’t shrink much. It looks perfect!!! Thank you so much for sharing your recipe.
Hi Cherry! I am so happy you loved it! Thanks for the feedback!
Thank you so much for this recipe. It is very delicious! Twice ko na nagawa using your recipe.
Hello Viola! I am so happy that you loved this! Thanks a lot 🙂
Hi…bakit PO ganun, the outside is perfect but when I slice it, parang brazo Mercedes Ang loob…pero masarap po sya..parang may custard sa loob what went wrong po sa ginawa ko
Hello Aileen! I am thinking na baka kulang pa sa bake yung mga mamon or hindi nahalo mabuti sa ilalim. 🙂 I hope it will turn out okay for you next time.:)
Hi Sanna, is the cake flour means cake mix?
Hi Anna! It is cake flour. Cake mix is different. Sometimes cake flour is also labelled as cake and pastry flour. 🙂
Hi Sanna,
Thank you for sharing your recipe. My brother and my husband is a picky eater but when i made this yesterday both of them says it good and ask me to make it again, lol. but the only comment is the mamon is shrinked. Copuld you give me some advice on how to do it better next time. Thank you so much again, i will definitely save your recipe for future use. I pray and hope that you can continue sharing your delicious recipes with us. Have a fantastic day!
Hello Anne!
I am so glad your family loved these mamon. These really tend to shrink to an extent. But if they shrink too much, I suggest not taking them out of the oven right away. After you turn off the oven, just leave the oven door slightly opened and let the mamon sit inside for up to 10 minutes. That may reduce the shrinking.