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Ube Mamon

July 18, 2017 By Sanna 29 Comments

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Ube Mamon are soft bites of heaven! Moist, fluffy and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of the day!

Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.

Hello, everyone! I’m Sanna from Woman Scribbles and this is my first time to contribute here at Kawaling Pinoy. I’m so excited to share my baking adventures and I can’t wait to get to know you all.

Baking is my passion and you’ll find many delicious baked goodies on my blog. Nothing beats the inviting aroma of bread hot and fresh from the oven!

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Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.

Ube Mamon is one of my favorite things to make especially when I am craving for something lighter and less sweet than heavily-frosted cakes or cupcakes. I like to make a huge batch every week to have handy as snacks for the kids or for when we have unexpected guests drop by.

These sponge cakes are also portable and convenient to bring along on long road trips or to give out as holiday gifts.

Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.

I always get rave reviews whenever I serve ube mamon and for good reason! With delicate crumbs, a delicious hint of ube flavor and the perfect touch of sweetness, these sponge cakes are soft bites of heaven!

Here are a few tips on how to make the best ube mamon:

  • Separate the egg yolks from the egg whites while they are still cold from the refrigerator.  Do you know the easiest way to separate yolks from whites? Use a funnel! The egg white will slip through the funnel leaving the yolk intact.
  • Let the egg whites stand for about 30 minutes before whipping as they get the most volume when they’re at room temperature.
  • I like to use McCormick Ube flavoring but I’ve had equally successful results from Ferna Flavocol brand.
  • Use a rubber spatula to gently fold the meringue into the yolk batter.  Make sure to fold in 1/3 at a time to avoid from deflating the meringue. That air you whipped into the egg whites is what makes sponge cakes soft and fluffy.
  • I used silicone baking cups that are 3-inches deep and  4 inches in diameter.

Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.

Please give these ube mamon recipe a try, they’re sure to be your next favorite baking project!

4.75 from 8 votes
Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.
Print
Ube Mamon
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.

Course: Baked Goods
Servings: 12 Servings
Calories: 251 kcal
Author: Sanna
Ingredients
  • 2 cups flour
  • 1 tablespoon baking powder
  • 8 large eggs, egg yolks and egg whites separated
  • 1 cup sugar
  • 1/2 cup milk
  • 6 tablespoons oil
  • 4 teaspoons Ube flavoring
  • 1/2 teaspoon cream of tartar
Instructions
  1. Preheat oven to 350 F.  

  2. Combine flour and baking powder in a bowl and set aside.

  3. In a large bowl, beat the egg yolks on medium speed until lighter in color and slightly thicker. 

  4. Add 1/2 cup of the sugar and stir until incorporated. Add the milk, oil, and ube flavoring and stir until combined.

  5. Add the flour mixture in two additions and stir until the batter is smooth.

  6. In the bowl of a stand mixer ( or use a handheld mixer), whisk the egg whites until frothy. Add the cream of tartar and continue whisking until soft peaks form. Gradually add the remaining 1/2 cup sugar while beating until the egg whites form firm, shiny peaks.

  7. Fold about a third of the meringue into the yolk mixture to thin down the consistency of the yolk batter. Using a rubber spatula, gently fold in the remaining meringue 1/3 at a time. 

  8. Once the batter is uniform in color, spoon into large muffin molds until 2/3 full. 

  9. Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts
Ube Mamon
Amount Per Serving
Calories 251 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 110mg 37%
Sodium 47mg 2%
Potassium 197mg 6%
Total Carbohydrates 33g 11%
Sugars 17g
Protein 6g 12%
Vitamin A 3%
Calcium 7%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.
Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of day.

 

More Good Food!

Ukoy na Dilis
Bibingka
Bibingkute (Mini Bibingka)
Cream Cheese Flan

Filed Under: Bread and Baked Goods, Sweets and Desserts Tagged With: egg, flour, ube

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Ube Macapuno Ice Cream »

Comments

  1. Geraldine says

    March 27, 2018 at 11:26 am

    Hello Lalaine. Do you use fresh milk or canned evaporated milk?

    Reply
    • Lalaine says

      April 3, 2018 at 2:31 pm

      It’s fresh milk (homogenized) 🙂

      Reply
  2. Michelle says

    December 22, 2017 at 2:12 pm

    What kind of oil did you use? vegetable, canola or olive oil?

    Reply
    • Lalaine says

      December 23, 2017 at 8:19 am

      vegetable or canola oil is fine 🙂

      Reply
  3. Neth says

    December 20, 2017 at 8:38 am

    Hi Lalaine, did you use powdered milk or liquid? And what brand?

    Reply
    • Lalaine says

      December 20, 2017 at 9:36 am

      Hello Neth

      It’s liquid milk, I think it’s referred to as fresh milk if you’re in the Philippines. Any brand of homogenized milk will do 🙂

      Reply
      • Neth says

        December 21, 2017 at 1:34 pm

        Thank you and Merry Christmas Lalaine! 🙂

        Reply
        • Lalaine says

          December 22, 2017 at 8:34 am

          Thank you, Neth! Happy holidays to you and your family as well.

          Reply
  4. Net says

    December 19, 2017 at 9:13 pm

    Hi Lalaine, did you use powdered milk or liquid? And what brand?

    Reply
  5. May says

    July 22, 2017 at 10:21 pm

    my comments can’t go through. am i blocked? lol!

    Reply
    • Lalaine says

      July 23, 2017 at 9:21 am

      No, of course not. I am working on responding and approving comments right now. Sorry for the delay 🙁

      Reply
  6. MayBe says

    July 22, 2017 at 12:32 am

    hello! did you use a regular muffin mold/pan? para kasing malapad ung mamon kesa sa regular muffin.
    tengkyu again neighbor.

    may

    Reply
    • Lalaine says

      July 23, 2017 at 9:19 am

      Hello Neighbor,

      Wanna used mamon molds, I believe she found them on Amazon.She.said they’re called large individual muffin tins.

      Reply
  7. Fiona says

    July 21, 2017 at 8:00 pm

    Did u use all purpose flour po?

    Reply
    • Lalaine says

      July 21, 2017 at 10:56 pm

      Yes 🙂

      Reply
  8. JESSIE says

    July 20, 2017 at 9:38 am

    WHERE TO GET THE UBE FLAVOR?

    Reply
    • Lalaine says

      July 20, 2017 at 2:13 pm

      No ube flour, just regular flour and add ube extract for aroma and flavor 🙂

      Reply
      • JESSIE says

        July 21, 2017 at 11:15 am

        I HAVE NEVER SEEN UBE EXTRACT, NOT COMMON.

        Reply
        • Lalaine says

          July 25, 2017 at 11:02 pm

          Do you have Asian supermarkets near you? Amazon I am sure carries this extract as well.

          Reply
  9. MayBe says

    July 19, 2017 at 2:41 pm

    hi neighbor! did you use a regular muffin pan/mold?

    Reply
    • Lalaine says

      July 30, 2017 at 10:39 am

      Sanna used the individual silicone baking cups 🙂

      Reply
  10. shobee says

    July 19, 2017 at 8:16 am

    A must try. I have been wanting to let my children try Mamon, and this looks so easy to make. Thanks for the recipe.

    Reply
    • Lalaine says

      July 30, 2017 at 10:38 am

      Thanks, Shobee 🙂

      Reply
  11. Abba m. Dela Cruz says

    July 18, 2017 at 11:22 pm

    Pwede po ba steam?

    Reply
    • Lalaine says

      July 18, 2017 at 11:56 pm

      I am sorry, it has to baked. Iba Ang texture pag steam 🙁

      Reply
      • Ivy says

        July 19, 2017 at 4:28 am

        Does this require specific size of egg?

        Reply
        • Lalaine says

          July 30, 2017 at 10:37 am

          Large eggs, please 🙂

          Reply
      • Pie Mtnz says

        July 20, 2017 at 1:11 am

        What kind of flour , I will use? Cake flour or All Purpose flour?
        where can I buy Ube McCormick flavor or the Ferna Brand in Vancouver, Canada/

        Reply
        • Lalaine says

          July 21, 2017 at 10:57 pm

          Hello Pie

          It’s all purpose flour. I am not sure where to buy in Canada, I live in the U.S. You might want to try Amazon, maybe?

          Reply

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