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by sanna last updated July 17, 2019 posted July 17, 2019 3 Comments

Yema Mamon

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If you like mamon, you will surely love these yema mamon. They are soft chiffon cakes filled with  creamy yema in the centers. It is a delicious surprise!

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Close up shot of yema mamon lined up in a serving plate.

Hello guys! I have a special treat for you, ready? Yema Mamon. Yes, today we combine two delicious Filipino treats into one ultra-special dessert.

If you love the spongy, soft and moist mamon, you will be amazed with this one. That is because in the centers of each of these little cakes is a creamy yema filling.

Yema mamon shot showing the yema filling in the center.

The Yema Filling

Yema, the milky golden concoction made of condensed milk and eggs elevates a regular mamon into a very special treat. In this recipe, the yema is made by cooking together condensed milk, egg yolks, milk and cornstarch over low-medium heat, stirring constantly until a spreadable cream is formed.

The yema filling in a white bowl.

And that’s what goes inside these little cakes. As you bite into the center, you will get a creamy and decadent surprise. It is a dream, I tell ya!

Yema mamon lined up in serving plate.

How to Make Yema Mamon

My mamon are basically little chiffon cakes. That means, the process involved in making them is the whipping of egg whites into stiff peaks. 

So with simple ingredients of eggs, water, sugar, cake flour, baking powder, oil and vanilla, you get these airy, moist and delicate little cakes that rely mainly on the whipped egg whites for texture and rise.

So let us start, preheat your oven to 350 F. Prepare your molds. Mine are 4 inches deep with 4 inches diameter in the rim. You can use your mamon molds or the large cupcakes molds.

The ingredients for making the mamon all prepared in the table.

Combine baking powder, cake flour and salt in a bowl. In a large mixing bowl, beat egg yolks until pale and frothy. Add in the sugar and beat until combined. Stir in the water, oil and vanilla extract. Gradually add the flour mixture to the egg mixture and stir well until smooth.

In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites until frothy. Add the lemon juice and continue to beat until firm peaks form.

The whipped egg whites for the mamon and on the right, the finished mamon batter.

Fold the beaten egg whites into the yolk batter using a rubber spatula. Mix gently until the batter is uniform in color. Fill your molds with the batter until they are 2/3 full.

Bake at 350 F for 22-25 minutes, or until the tops are lightly golden. Let cool slightly.

At this point, you may have the yema filling made already as it can be made up to two days in advance. You can make it on the spot, too while the mamon bakes, or while you allow them to cool.

Filling the mamon with the yema cream using a piping tip.

Transfer the filling into a large piping bag fitted with a pointed tip or one with a small round tip. I have this icing/ and cookie kit filler as a gift as shown in the photo above, but you can use piping bags or Ziploc if that is what you have.

Gently poke the center of a mamon with the tip (of the piping tip), creating a small hole. Then gently push the cream into the hole until some oozes out. Repeat with the rest of the cakes.

Top shot angle of yema mamon.

Pointers and Tips For Making Yema Mamon:

  • The yema filling can be made up to two days ahead. Just store it in a covered container in the fridge.
  • I used my trusty silicone baking cups that are 4 inches deep and are 4 inches in diameter. They are Hamilton Beach Texas size baking cups. I am not sure if they still sell it but you can use regular mamon moulds or jumbo cupcake molds.
  • There may be leftover yema filling depending on how much you pipe into each mamon. If you have leftovers, simply pipe it on the top of the mamon for decorations.

The yema mamon ready for serving.

More Delicious Treats:

  • The Best Mamon Recipe
  • Ube Cupcakes with Ube Swiss Meringue  Buttercream
  • Choco-Yema Cupcakes
  • Yema Rolls
  • Ube Loaf Bread
  • Ube (Purple Yam) Bread Rolls
  • Vanilla Chiffon Cake
  • Spanish Bread
  • Pan de Sal
  • Pan de Siosa
  • How to Make Ensaymada
Close up shot of yema mamon lined up in a serving plate.
5 from 1 vote
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Yema Mamon

If you like mamon, you will surely love these yema mamon. They are soft chiffon cakes filled with  creamy yema in the centers. It is a delicious surprise!
Course Dessert
Cuisine Filipino
Keyword Yema mamon
Prep Time 15 minutes
Cook Time 22 minutes
making the yema 25 minutes
Total Time 37 minutes
Servings 14
Calories 347 kcal
Author sanna

Ingredients

  • 7 egg yolks from large eggs, at room temperature
  • 2 cups cake flour
  • 1 and 1/2 cups sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • 3/4 cup water
  • 1/2 cup canola oil
  • 2 tsp vanilla
  • 7 egg whites from large eggs, at room temperature
  • 1/2 tsp lemon juice

For the Yema Filling

  • 300 ml condensed milk
  • 4 egg yolks
  • 1/4 cup milk
  • 3 tsp cornstarch

Instructions

  1. Preheat oven to 350 F. In a medium bowl, whisk together flour, salt and baking powder. Set aside. 

  2. In a large mixing bowl, beat the egg yolks with a wire whisk until it is frothy and pale. Add the sugar and beat until incorporated. Add the oil, vanilla and water. Stir well. Gradually add the flour mixture while stirring, until the mixture is smooth.

  3. In the bowl of a stand mixer (or use a hand-held mixer), beat the egg whites until frothy. Add the lemon juice and continue beating until the mixture forms firm peaks. To test, turn the bowl over carefully. The meringue (beaten egg whites) should not drip.

  4. Fold the meringue into the yolk batter in three additions. Gently combine with a folding motion of a rubber spatula until the mixture is uniform in color. Scoop the batter into large muffin molds, or mamon molds until they are 2/3 full.

  5. Bake the mamon at 350 F for 22-25 minutes, or until the top is golden and a toothpick inserted at the center of a mamon comes out clean. 

Fill the Mamon

  1. Once the mamon are cool enough to handle, fill the centers with the yema. Transfer the yema into a piping bag fitted with a filling tip (one that is round ended). Poke the center of a mamon gently and push filling into the inside until some of the yema is oozing out. Repeat with the rest of the mamon. Pipe remaining yema over the mamon. 

To Make the Yema Filling:

  1. Combine cornstarch and milk in a medium saucepan and stir until smooth. Add the condensed milk and egg yolks and stir until combined. Cook mixture over medium heat while stirring until it is thick and spreadable. Let cool. This can be done up to two days ahead. Just store the yema in a covered container in the fridge.

Recipe Notes

Nutrition Facts
Yema Mamon
Amount Per Serving (1 mamon)
Calories 347 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Cholesterol 161mg54%
Sodium 229mg10%
Potassium 251mg7%
Carbohydrates 47g16%
Sugar 33g37%
Protein 7g14%
Calcium 134mg13%
Vitamin C 0.7mg1%
Vitamin A 270IU5%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

If you like mamon, you will surely love these yema mamon. They are soft chiffon cakes filled with  creamy yema in the centers. It is a delicious surprise! #yema #filipinopastries #mamon
If you like mamon, you will surely love these yema mamon. They are soft chiffon cakes filled with  creamy yema in the centers. It is a delicious surprise! #yema #filipinopastries #mamon

 

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Filed Under: All Baked Goods Tagged With: condensed milk, pinoy recipes, yema

Reader Interactions

Comments

  1. Maria Paz says

    October 9, 2019 at 9:25 am

    I have been making mamon with a recipe from a famous bakery. Instead of oil it uses 1/2 stick of butter. I usually just throw in the whole stick. It comes out light, airy and buttery. However adding flavor to the sponge competes with the butter taste. So when i saw this recipe and tried it i got super excited thinking of possible flavor combinations in the future flavoring the sponge and using flavored pastry cream.

    Reply
  2. Maria Corazon R. Dimaguiba says

    September 5, 2019 at 2:29 am

    May I know the recipe measurement when I will use a 9×13 inch or loaf pan 9×5 inch with your special moist and soft mamon recipe using muffin pans. I am one of your viewers, I will try your delicious recipe at home.

    Reply
    • sanna says

      September 5, 2019 at 7:07 pm

      Hello Maria Corazon! Thank you for your support. Unfortunately, I have not tested the recipe on a 9×5 or 9×13 pan, so I cannot tell you on the spot. I will have to test it for accuracy and will follow up 🙂

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Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read More…

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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