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