Mamon is a popular Filipino Dessert. It’s basically a chiffon or sponge cake traditionally baked in crenelated (wavy) tin molds.
These molds give these cakes their distinctive shapes. Although if you don’t have any you can use muffin or cupcake tins. I use Wilton Tart and Pie Molds – Mini Silicone Molds – Mamon molds
I love these molds! The baked Mamon pop right out and clean up is easy. The mold are dishwasher safe!
Mamon are usually soft spongy butter muffin like cakes topped with sugar. But theses days they come in several flavors and versions. One of my favorites is Mocha Mamon a coffee flavored cake. There are also Cheesy Mamon topped with shredded cheese, and Ube Mamon a purple cake made with purple yams. As for varieties there’s the loaf like sponge cake called Taisan popular in the province of Pampanga, Pianono a Swiss Roll type cake filled with sweet butter or flavored butter icing like mocha or ube, there’s Broas the ladyfinger version which can be spongy or crispy, and there’s Mamon Tostado which as its name suggests is toasted or made to be dry crunchy cookies.
Today’s recipe is for the simple basic butter Mamon. They really are a classic. I have to admit they’re a bit tedious to make but the time and effort are definitely worth it! These little cakes have passed my grandchildren’s taste test, they love them!
So get out your mixers, it helps if you have 2 electric mixers or 2 bowls. You will be creaming batter and whipping egg whites, 2 bowls or mixers make the job easier.
I use my KitchenAid Professional Stand Mixer – Stand Mixer
I also use my KitchenAid Cordless Hand Mixer – Hand Mixer
As you can tell I’m definitely a KitchenAid fan. I love my KitchenAid small appliances! I’ve had my stand mixer for over 10 years, so worth the cost!
If not using 2 mixers at least try to use 2 large mixing bowls with a hand mixer, unless you’ve sprung the $80+ to buy an extra bowl for your stand mixer. Not having to move mixtures around and washing a bowl between uses will safe time and frustration!
Anyway, gather your equipment and ingredients and start baking!
Easy Buttery Mamon
Makes 12 Mamon if using Wilton mini silicone tart molds
Easy Buttery Mamon
- 4 large eggs yolks and whites separated
- ½ tbsp cream of tartar
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ⅓ cup fresh milk
- ½ teaspoon vanilla extract (optional)
- 1⅛ cup cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons butter - melted
- granulated sugar for topping
Pre-heat oven to 350 degrees
Spray molds with cooking spray
In a mixing bowl, beat egg whitesusing a hand or stand mixer atlow speed until foamy (about aminute). Add the cream of tartarand continue beating at mediumspeed until soft peaks form.Gradually add granulated sugar (a spoonful at a time) and beatuntil stiff peaks form. Set aside.
In a larger mixing bowl, add the egg yolks, oil, milk and vanillaextract. Mix using a hand or stand mixer until frothy.
Place the cake flour, powdered sugar, baking powder and salt in astrainer or sifter. Sift the dry ingredients into the egg yolk mixturein 3 to 4 parts interval mixing it with a spatula or spoon after everyaddition. After all the dry ingredients are added to the egg yolkmixture, beat together at medium speed until the texture becomeslighter and the color lighter (approx 3-4 minutes).
Now gently fold in the stiff egg whites into the egg yolkand flour mixture in 2-3 parts until well combined
Fill prepared Mamon tins with the cake batter, about 3/4 full each moldGently tap each tin to move air bubbles and to level off the batter.Arrange them on a large baking tray.
Bake them for 25-30 minutes oruntil tops turn golden brown andinserted toothpick come outclean. I like to set timer for 12 minutes and rotate trays from top to bottom and turn them front to back. Then I set the timer another 13 minutes an hour check to make sure they’re done. If not I leave them another 5 minutes.
Immediately invert the tins or pop cakes out onto awire rack lined with parchmentpaper. Tap the tins to release thecakes. Turn them topside up.
Brush the tops with melted butter while warm.
Roll tops immediately in white sugar.
Store in air tight bags. Left overs can be frozen and thawed on the counter to room temperature when needed.
Level: Easy Total: 1 hr 5 min Active: 45 min Yield: 54 squares
Show off your Stars and Stripes pride with this unpeeled classic deviled egg.
Nonstick cooking spray
18 large eggs
1/4 cup sour cream
1/4 cup mayonnaise1 1/2 tablespoons distilled white vinegar
3 teaspoons yellow mustard
1 teaspoon hot sauce
Kosher salt and freshly ground black pepper
1/4 cup loosely packed fresh parsley, finely chopped
Paprika or cayenne pepper, for garnish
1. Special equipment: a pastry bag fitted with a small round pastry tip
Preheat the oven to 350 degrees F. Generously coat a 13-by-9-inch straight-sided baking dish (preferably glass) with cooking spray.
2. Separate the egg whites and yolks into 2 medium bowls. Whisk the whites until combined and just foamy, then transfer them to the prepared baking dish. Cover the dish with foil and bake until they have fully set, about 20 minutes. Let cool completely in the baking dish.
3. Meanwhile, beat the yolks until smooth. Lightly coat a medium nonstick skillet with cooking spray. Add the yolks, and scramble over medium-low heat until fully cooked and slightly dry, 4 to 5 minutes.
4. Transfer the yolks to a food processor. Add the sour cream, mayonnaise, vinegar, mustard, hot sauce, 1/2 teaspoon salt and a few grinds of pepper, and pulse until smooth and creamy. Spoon the yolk mixture into a pastry bag fitted with a small round tip, or a resealable plastic bag with the tip cut off.
5. Put a platter on top of the baking dish with the egg whites and flip to turn them out onto the platter. With a long sharp knife, trim about 1/4-inch from the edges, including any browned outer edges, to make a neat rectangle of whites. Cut the trimmings into 1/4-inch cubes that will be used for “stars” (discard any with browned edges). Cut the large rectangle of egg whites into 54 square pieces: 6 rows across and 9 columns down. Straighten the eggs to keep the rectangle together. Pipe a heaping amount of the egg yolk mixture onto the upper left-hand corner of the rectangle (this will be the section of the flag that holds the stars). Use the rest of the yolk filling to generously pipe 6 horizontal stripes right over the middle of each egg (see Cook’s Note). Sprinkle the corner square with parsley and the stripes with paprika or cayenne. Top the parsley with the small dice “stars”.
There will be some yolk mixture remaining. We think it’s delicious on toasted bread or crackers with a sprinkle of cayenne or paprika.
Butter is nice, garlic is nice – wouldn’t it be awesome if we combined the two?!
Garlic butter is incredibly tasty and it is super easy for you to make. Below, you’ll find the only garlic butter recipe you’ll ever need. It won’t contain any quantities for the ingredients because you can basically decide this for yourself. It depends on how much garlic butter you want to make and how garlicky you want it to taste!
After checking out the simple recipe, I’ve included a few ways in which you can use this garlic butter to make it even more incredible.
Garlic Butter Recipe
All you have to do is bring the butter out of the fridge until it’s at room temperature. Then, grate the garlic into the butter with chopped parsley and salt. Mix it all up, and you’re done! Store this in an airtight container or jar in your fridge and it’s ready to be used whenever you need it.
Things To Do With Your Garlic Butter
You’re not going to eat this on its own – unless you’re an avid lover of garlic butter. Instead, it works best when added to things to create extremely tasty treats. Let’s look at a few ideas:
A classic, yet one that can’t be ignored. Simply spread the butter over some crusty bread and bake it in the oven. Just like that, you’ve got garlic bread on demand!
Looking for the world’s easiest evening meal? Cook some spaghetti on the stove, then stir in your garlic butter at the end. Add in some of the leftover starchy water – a small spoonful is all that’s required – and you get this buttery, garlicky sauce that’s so delicious. Plus, you can toast a ciabatta and use it to mop up the sauce at the end.
Shrimp and garlic butter are best buddies. They go so well together, and you can make some unbelievably delicious meals using the two. Sauteed shrimp with garlic butter is very tasty, as are grilled shrimp skewers. You can even melt down the butter and use it as a drizzle at the end when your shrimp has cooked.
Alternatively, you can combine this idea with the previous one. It’s very easy to find a shrimp pasta recipe with garlic sauce, and you typically only need to add your butter to a pan with some extra olive oil. Sautee the shrimp in with it, then serve with some pasta.
Steak With Garlic Butter
Lastly, take your steak dinners to a new level by dolloping your garlic butter on top of a freshly cooked steak. Watch as it slowly melts and adds so much flavor to the meat. A very simple alternative to something like peppercorn sauce, which takes a bit longer to make.
The beauty of garlic butter is that it can be used in so many ways. Plus, it is literally the easiest thing to make and you don’t need to cook anything when you make it. Then, you can keep it in the fridge for a good few days.
Level: Easy Total: 30 min Active: 30 min Yield: 10 to 12 servings
1. Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese.
2. To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping.
Two 15-ounce cans refried beans
2 cups guacamole
One 16-ounce container sour cream
4 scallions, thinly sliced, light green and white parts only
2 cups shredded Mexican blend cheese
1/4 cup chopped black olives
1 cup crumbled Cotija cheese
1 1/2 cups salsa
Corn chips, for serving (I like Fritos scoops)
Hear we go again! Another Star Wars movies was recently released. Yes Disney’s Han Solo movie is a Star Wars story, meaning it’s not part of any of the Star Wars trilogies. Instead it’s a stand alone movie designed to enhance or explain the major characters or story lines. In this case Han Solo’s beginnings. We all wondered about his early years before he joined up with the Rebel Alliance, didn’t we? Regardless if you had the burning desire to learn more about Han or not one thing is certain the new movie has renewed interest on all that is Star Wars. This means more Star Wars themed parties and events which need of course Star Wars inspired recipes!
So I’ve rounded up some Star Wars inspired recipes for you to try at your next Star Wars movie night or Marathon. (At our house we have Star Wars Marathons on rainy weekends. )
These Star Wars inspired recipes are super cute and mostly fairly easy to make. It might just make you the super cool parent of the year when you roll them out at your kid’s Star Wars themed birthday party!
Ok I couldn’t resist so I posted this jello picture I found on Pinterest twice. After it is the Han Solo movie and the most memorable thing that ever happened to Mr. Solo, at least in my book, was when he was entombed in carbonite by none other than Darth Vader at the end of episode V The Empire Strikes Back.
I’m sure exactly which site has the recipe for this jello, but do you really need one? All you need is a box or two of jello and a Han Solo action figure. Place him at the bottom of the pan and follow the directions on the jello package. Pour the jello over the man and let it gel!
Personally I’d use green jello simply because I like lime jello. But we all know carbonite is gray and I don’t think there’s gray jello, maybe you can use blue. Or if you’re really inspired use Knox unflavored jello, add fruit juice and a few drops of black food coloring, you could possibly end up with gray colored gelatin. It might work. But me I’d stick with green lime jello.
Star Wars Pizza
Another Star Wars inspired recipe that doesn’t really need a recipe. The picture says it all. Arrange toppings on a homemade or frozen pizza to make BB8, use a half a pizza crust topped with tomato slices and olives for his head.
Use your imagination and turn pizzas into the Death Star or planets!
If you want to get creative shape the dough into your favorite Star Wars character, Yoda, R2D2, C3pO, Darth Vader, Chewbaca, or whoever. Remember shape the dough, spread with sauce, sprinkle with cheese, add toppings, and bake.
You can even use refrigerated or frozen pizza dough!
Prefer quesadillas to pizza? Never fear here’s a recipe from Totally the Bomb for this BB8 Quesadilla using cheese and colored cream cheese.
Star Wars Rice Krispy Treats
I think everyone loves rice krispy treats. They’re a great snack and they’re pretty easy to make.
Here’s the recipe from Mom Endeavors!
Here’s the recipe and directions from Yummy Mummy Club! They use food writer pens to make the faces on marshmallows.
If you don’t want to make the cupcakes then just make the marshmallow pops! It’s made the same way as the cupcake toppers using the food writer pens, just stick them on lollipop sticks instead!
Princess Leia Oreo Truffles
Make these Leia Truffles by The Cookie Rookie! Click here for the recipe!
Princess Leia Cupcakes
Paintbrushes and Popsicles has an awesome recipe for Leia Cupcakes!
Click here for recipe and directions!
Star Wars Macaroons
This one’s probably the hardest to make if you’re going to make macaroons at home. I’m not that patient! But you can use store bought macaroons. (I get a box of frozen ones from Sam’s Club or Costco, they’re pretty inexpensive).
If you use store bought macaroons then all you need is a steady hand. Just pipe the colored icings on the macaroons to make R2Dc, the Death Star, or Chewbacca.
Death Star Watermelon
Ok this one takes skill, carving skills that is!
Find yourself a round watermelon and get out the carving knives!
This would make an awesome centerpiece for your dessert table!
Star Wars Popcorn
Two Sisters Crafting makes this yummy popcorn. Awesome snack for that Star Wars Movie Marathon!
Click here for the recipe!
Lighsaber Pretzel Rods
No Star Wars themed party or movie night would be complete without lightsabers.
How about these Lightsaber Pretzel rods from Two Sisters Crafting?
Hey they’d make awesome party favors if wrapped in clear treat bags!
Click here for recipe!
Need some Star Wars inspired party stationary and decor? Contact Savvy Nana Crafts, they’ll design the perfect invitations, favor tags, banners, and signs for your Star Wars themed event!
Lumpia is the Philippines’ version of Egg Rolls. Like so many other Asian countries the Filipino Lumpia comes in many varieties.
There is Lumpiang Sariwa or “Fresh Lumpia” that are very thin crepe like wrappers that are filled with stir fried vegetables, shrimp, meats, or a combination of them. Lumpiang Shanghai are meat filled deep fried egg rolls that are tightly wrapped to look like thin cigars or are cut into smaller pieces when served as appetizers, they are usually served with a sweet and sour dipping sauce. Then there are fried lumpia that closely resemble spring rolls. Fried Lumpia can be filled with just about anything including ripe bananas which are actually called Turon or Banana Lumpia.
Fried Lumpia is a favorite in my house; I make them by the dozen and freeze them so we always have some on hand. Making fried lumpia is pretty easy since I usually toss in whatever I have on hand including ground beef, green beans, tofu, carrots, bean sprouts, potatoes, and onions. You can put any combination of meats, seafood, and veggies in a fried lumpia, it’s really not complicated. Whatever ends up as my filling I always serve it with a garlic vinegar sauce, my family loves it!
Today I’ll share my version of Fried Lumpia. I’ll list ingredients just remember they’re all pretty much optional and you can toss in whatever you prefer; but use at least 3 of the optional items in your filling. You can buy frozen egg roll wrappers at any Asian Market, most packages contain 25 wrappers.
If you are frying frozen lumpia, carefully place FROZEN lumpia in the heated oil. Do not thaw them as they will get too soft and fall apart. Fry them until dark golden brown.
To make the sauce just add all the sauce ingredients into a bowl and stir.
Other options for the fillings include shredding sweet potatoes, chopped water chestnuts, sliced bamboo shoots,and pretty much anything you like.
Lumpia - Filipino Egg Rolls
- 1 or 2 Package Egg Roll Wrapper – thawed
- 1 Lb. Ground Beef – but you can use pork, chicken, turkey, or shrimp instead
- 1 Small Onion Chopped
- 1 Tbs. garlic minced
- 2-3 Potatoes – Cooked and cubed (optional)
- 2 Cups bean sprouts (optional)
- 1 Package Firm Tofu – cut into small cubes
- 1 Cup Shredded Carrots (optional)
- 1 Cup Fresh String Beans – Thinly sliced (optional)
- 1 Cup Shredded Cabbage (optional)
- 1/8 Cup soy sauce
- 1/2 Tsp. Salt
- 1/2 Tsp. ground black pepper
- 1 pc Egg slightly beaten (to seal wrappers)
- Oil for frying
- 1/2 cup White or Rice Vinegar
- 1/2 tsp Garlic Minced
- 1/4 tsp Ground Black Pepper
- 1/4 tsp Chili Pepper Flakes (optional)
Heat about 1 Tbl. of oil in a wok or large skillet.
Saute chopped onions until they start to turn translucent.
Add minced garlic and saute for about 1 minute, be careful not to burn the garlic.
Add ground beef or whatever meat you are using. If you are using shrimp add them later after veggies have cooked as shrimp cook quickly and will over cook if you have to cook veggies.
Add salt and pepper. Cook until meat is well done and crumbly.
Add beans, carrots, cabbage if you are using them. Cook until soft.
Add Bean Sprouts and cook until soft.
Gently stir in Tofu and soy sauce.
Remove from heat, drain liquid from pan, and set aside.
Thaw egg roll wrappers and remove from package.
Separate wrappers being careful not to tear. Place on a plate and cover with a damp paper towel. You will be using one wrapper at a time so keep the others under the damp paper towel to keep them from drying out.
Take one wrapper and place on flat surface.
Place about 1 to 1 1/2 heaping tbl. of filling along one side of the wrapper.
Fold over both ends and roll like a burrito.
Brush some beaten egg on the wrapper to seal.
Place on a plate if you will be frying the same day or place in freezer bag if you plan on freezing them for later.
Repeat until you use all the wrappers.