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Ube Mamon

by Sanna Talavera last updated July 29, 2019 posted July 18, 2017 63 Comments

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Ube Mamon on a wire rack

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

mamon sponge cakes on a baking rack
Ube Mamon

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!

Ube Mamon on a wire rack

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. They’re also portable and convenient to bring along on long road trips or to give out as holiday gifts.

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!

mamon with ube flavor on a wire rack

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.

Please give this ube mamon recipe a try; I am sure you’ll want to stock up on these mini ube sponge cakes for coffee or tea time! Looking for more sweet treats to bake? You’ll love the chocolatey goodness of my black forest swiss roll!

mamon sponge cakes on a baking rack
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4.49 from 29 votes

Ube Mamon

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Baked Goods, Dessert, Snack
Cuisine: Filipino
Keyword: sponge cakes, ube mamom cakes
Servings: 12 Servings
Calories: 251kcal
Author: Sanna Talavera

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

  • Preheat oven to 350 F.  
  • Combine flour and baking powder in a bowl and set aside.
  • In a large bowl, beat the egg yolks on medium speed until lighter in color and slightly thicker. 
  • Add 1/2 cup of the sugar and stir until incorporated. Add the milk, oil, and ube flavoring and stir until combined.
  • Add the flour mixture in two additions and stir until the batter is smooth.
  • 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.
  • 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. 
  • Once the batter is uniform in color, spoon into large muffin molds until 2/3 full. 
  • Bake for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.

Video

Nutrition

Calories: 251kcal | Carbohydrates: 33g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 110mg | Sodium: 47mg | Potassium: 197mg | Sugar: 17g | Vitamin A: 150IU | Calcium: 70mg | Iron: 1.6mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Reader Interactions

Comments

  1. Dianne says

    August 8, 2019 at 11:38 pm

    What kind of flour you used?

    Reply
    • Lalaine Manalo says

      August 9, 2019 at 8:25 am

      It’s all-purpose flour 🙂

      Reply
  2. Kim says

    June 7, 2019 at 2:15 pm

    Do you think i could use a large muffin pan?

    Reply
    • Lalaine Manalo says

      June 8, 2019 at 9:11 am

      I haven’t tried it but I think it should work 🙂

      Reply
  3. Irma Fe Valdez says

    May 29, 2019 at 8:23 pm

    5 stars
    Hello po, my children wants mocha flavor? Do you have mocha mamon recipe? Thanks in advance.. God bless..😊

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:23 pm

      Unfortunately, I don’t have a mocha mamon recipe yet. It should be easy to do with this ube mamon recipe; just use coffee extract instead of ube extract 🙂

      Reply
  4. Denise browm says

    May 28, 2019 at 8:36 am

    Where do you get UBE from??

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:23 pm

      The ube is a flavor extract, the brand is McCormick and you buy it at most Asian supermarkets or online 🙂

      Reply
  5. Babie says

    May 25, 2019 at 4:09 pm

    Hi po.. My children wants chocolate and mocha flavor? How many cocoa and coffee will i add in the mixture.. Tnx in advance.. 😊

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:25 pm

      I haven’t personally tried making chocolate or mocha flavor. The best bet is starting off with the same amount of coffee extract as the ube extract in the recipe and adjust as needed.

      Reply
  6. Flo says

    May 14, 2019 at 11:42 am

    Can I put some grated cheese on top when it is almost cooked? What cheese would you recommend?

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:17 pm

      I’ve never tried adding cheese but it sounds delicious. I’d go with an American processed cheese like the Eden brand from the Philippines. 🙂

      Reply
  7. Shiela says

    May 6, 2019 at 9:02 pm

    Can i put vanilla extract instead of ube flavoring?

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:18 pm

      Yes, you can. They’ll be regular Mamon then 🙂

      Reply
  8. Leticia says

    May 5, 2019 at 6:18 pm

    Hello! Is it possible to use this recipe and make it a different flavor like Mango fa-lavor? Is it also possible to top it with sweet mago tidbits before baking?
    Thanks

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:19 pm

      I am sure you can make this Mamon into different varieties by switching the flavor of extract you use. I’ve never tried topping it with mango tidbits; feel free to experiment 🙂

      Reply
  9. Veraww says

    May 3, 2019 at 9:59 am

    How about just cooking regular butter mamon with no Ube flavor, so I just have to eliminate the Ube extract ? Do I have to add some butter , if so how much butter ?

    Thank you !!!

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:21 pm

      I haven’t tried switching this ube mamon into a butter flavor so unfortunately, I wouldn’t know how much to butter needed to make the recipe work. Please use this recipe as a guide if you’d like to experiment on different flavor varieties.

      Reply
  10. Melissa Morales says

    March 23, 2019 at 3:08 am

    Hi there! Can you use grated purple yam if you don’t have the ube extract? If so, how much should I use? Thank you!!!

    Reply
    • Lalaine says

      March 23, 2019 at 10:38 pm

      Hi Melissa. No, please don’t add grated purple yam as it will affect the overall texture. Just omit the ube extract if you don’t have it 🙂

      Reply
  11. Liz says

    November 19, 2018 at 12:41 pm

    Hi Lalaine,
    I’m so excited to try your recipe looks yummy. I don’t have an individual silicone muffin cup if I use the regular muffin pan do I have to spray it with baking oil? Or not? Can I use a muffin paper liner? Let me know coz I’m thinking of baking it this thanksgiving. Thanks,
    Liz🤓

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:28 pm

      I haven’t personally tried regular muffin pans but it should work 🙂

      Reply
  12. Liza says

    October 18, 2018 at 9:04 am

    Thanks for sharing .how many minutes do I beat the egg white to form a firm shiny peaks.?

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:27 pm

      I’d say around 3 to 5 minutes depending on the egg whites you use. If they’re at room temperature they should beat to firm peaks faster.

      Reply
  13. elaine says

    September 22, 2018 at 12:38 pm

    Hi,

    I hope you’d have an ube leche flan recipe. These mamon are delish.

    Reply
    • Lalaine says

      September 23, 2018 at 1:10 am

      Working on it 🙂

      Reply
  14. Cynthia says

    April 24, 2018 at 6:06 pm

    If I leave out the ube flavor, will I end up with plain mamon? My mom prefers the plain one.

    Reply
    • Lalaine says

      May 4, 2018 at 12:20 pm

      Yes, you can leave out the ube flavor. The recipe should be fine without it.

      Reply
  15. Cynthia says

    April 24, 2018 at 6:05 pm

    If I leave out the ube flavor, will I end up with plain mamon? My mom prefers the plain one.

    Reply
  16. 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
  17. Malou says

    December 26, 2017 at 1:57 am

    5 stars
    Hello Ms. Lalaine,

    I just want to ask what does it mean if you fold batter 1/3 at a time?? Just making sure, is it 1/3 of the batter at a time? lol. HOpe question makes sense.

    Also, if i make a coffee flavor mamon, how much of instant coffee do you think is needed (if you have an idea).

    Thanks as always

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:33 pm

      Yes, you fold 1/3 meringue at a time so you don’t deflate it too much 🙂 I haven’t tried making this into a coffee mamon but I think it’s better to dissolve the instant coffee granules in water (very strong) and use the same amount of the coffee liquid as the amount of ube extract called for in the recipe.

      Reply
  18. 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
  19. 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
  20. Net says

    December 19, 2017 at 9:13 pm

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

    Reply
  21. Tina Driz says

    September 21, 2017 at 12:50 pm

    Hi I wanted to try the real ube mashed instead of putting extract, will that change the consistency of the batter for mamon? or just try the yema bread rolls recipe instead since I wanted to try both recipes anyway (not the same day) lol…..

    Reply
    • Lalaine Manalo says

      July 26, 2019 at 4:35 pm

      Hi, Tina,

      I haven’t tried adding mashed ube and unfortunately, I think that would change the texture of this mamon. I’d probably go for the yema bread rolls for now 🙂

      Reply
  22. 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
  23. 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
  24. 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
  25. JESSIE says

    July 20, 2017 at 9:38 am

    5 stars
    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

        5 stars
        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
  26. 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
  27. 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
  28. 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

        5 stars
        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
          • Cathy says

            May 8, 2019 at 12:40 pm

            there ‘s a lot of Filipino/Asian stores in Vancouver

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