Mamon (pronounced “ma-mon”) is an iconic Filipino dessert made from egg white, flour, sugar, and baking powder.
The name comes from the word for banana.
What Is Mamon?
The origin of this sweet treat can be traced back to the Philippines around World War II when American soldiers stationed in the country introduced it to Filipinos as an alternative to their traditional desserts like pandesal, which contained coconut milk.
Over time, Filipinos began to adapt other recipes into mamon versions, including those containing condensed milk instead of coconut milk, along with additional spices such as nutmeg, cinnamon, cloves, and vanilla.
Today, mamon remains one of the most popular Philippine desserts.
It has since become synonymous with Christmas celebrations in the Philippines, where it is traditionally eaten on December 25th.
How does mamon taste?
- Monom makes its way onto many best-of lists because of its creamy texture and delicate crust.
- The dish contains two types of eggs — yolks and whites — that create a rich, dense texture.
- Its soft interior allows you to easily bite through the crust without breaking it.
- You may find yourself eating more than you intended!
What Are The Ingredients Of Mamon?
The most important ingredient in this classic Filipino treat is the egg whites.
These are whipped until they become very stiff and then folded into the batter to give it volume.
Egg yolks are also used, but only slightly less than half as much as the whites.
Other key ingredients include granulated sugar, cocoa powder, vanilla extract, and baking soda.
Baking powder is added at the last minute to ensure the cakes rise nicely without adding too much extra work to your hands.
In order to get proper results, eggs should be fresh.
They must have been set out on the counter for about 12 hours before being used.
Eggs can be refrigerated up to two weeks after purchase.
When using them in recipes, always bring them back to room temperature first so they don’t crack under high heat.
When working with sugar, it is best to use powdered sugar rather than granulated.
Granulated sugar will dissolve more easily when heated and will cause clumps if left unattended.
Powdered sugar contains talc which helps keep baked goods soft and moist.
For this reason, powdered sugar is preferred over regular granulated sugar.
This spice is essential to many desserts because it adds flavor while maintaining its sweetness.
Vanilla beans contain strong flavors, so these extracts are diluted with water to create a smooth taste.
Store-bought vanilla extract should not be substituted for homemade vanilla bean paste.
Baking Soda and Cocoa Powder
These two ingredients are used together to help prevent the cakes from getting soggy during storage.
Both are alkaline agents which means they react with acids such as lemon juice to neutralize them.
If you want to avoid the smell of ammonia, add both baking soda and cocoa powder at the same time.
Cocoa powder is usually mixed with milk or cream to produce chocolate syrup.
In fact, some people believe that it was originally created by mixing cocoa powder with condensed milk and creating a thicker version of hot chocolate.
Today, however, there is no need to mix the two powders since instant instant cocoa is readily available.
How Do You Make Mamon?
The basic steps to making mamon include mixing together all three ingredients in a bowl, pouring it into some sort of mold, and then letting it sit until set.
If you don’t have any kind of mold, you can also use a plate and pour it on top of itself several times to get the desired shape.
Once you’ve got your mixture poured out, put it back into the refrigerator for about 30 minutes to let it cool down.
Then pull it out, remove the sides, and enjoy!
While this process sounds straightforward, there’s actually more than one way to make mamon depending on what type of flavor you want to try.
Mamon recipes vary by region, so if you’re looking to make something different, you may need to experiment with different flavors.
Here are some common types of mamon recipes.
- Sweetened condensed milk mamon – A classic sweetened condensed milk mamon is perfect when you’re craving something sweet but don’t want to go overboard on calories. You can even add fruit like strawberries or bananas to give the mamon extra sweetness and texture. For a sweeter taste, you can double up on the amount of condensed milk.
- Coconut cream mamon – Coconut cream mamon is known for its richness and creamy texture. To make this version, simply replace half of the water used in the recipe with coconut milk instead.
- Chocolate mamon – Chocolate mamon is another popular option because it tastes similar to chocolate chip cookies without the added fat. To make this version, just substitute 2/3 cup of cocoa powder for 1/4 cup of water in the recipe.
- Butter mamon – Butter mamon is probably the most traditional and easiest form of mamon to make. Just swap out the butter for margarine, and you’ll be left with a delicious spreadable treat.
- Sponge cake mamon – Sponge cake mamon is usually referred to as “kutsinta” in Tagalog. This version is lighter and fluffier than other versions of mamon, which makes it ideal for those who prefer less dense desserts.
- Caramelized pineapple mamon – Caramelized pineapple mamon is a twist on the traditional kutsinta, and is especially good paired with vanilla ice cream. In order to caramelize the pineapple chunks, you’ll first boil them in some water and then drain off the excess liquid before adding them back to the pan. Let the chunks cook for a couple of minutes, then transfer them to a bowl and mix in the rest of the ingredients while they’re still hot. Serve immediately.
What Is The History Of Mamon?
The origins of mamon are unclear but it probably started off as an adaptation of a Chinese bread called baozi.
A version of this dish was brought to the Philippines by Chinese immigrants who settled in Manila during the Spanish colonial period.
Mamon eventually became a staple food item throughout the country.
Today, there are many different types of mamon recipes including those using coconut milk instead of water, which are known as tinolamon.
Tinolamon originated in the Visayas region of the Philippines.
There are two main ways to prepare mamon.
One method involves making a batter of eggs, sugar, and flour into which some oil is added.
Once baked, the cakes can be topped with fruits such as bananas, strawberries, mangoes, pineapple, and even chocolate chips.
Another way to cook mamon is to bake them like any other sponge cake.
In either case, they can be eaten plain or frosted with icing.
Why Is Mamon A Popular Dessert?
The origins of this treat come from one of the Philippines’ most famous dishes, the pancit.
Pancit is a noodle dish usually eaten at lunchtime.
However, it can also be eaten after dinner, especially if it is accompanied by rice and/or drinks such as beer, wine, or other alcoholic beverages.
In fact, it would not be wrong to say that pancit originated from the same place where the mamon was invented.
When you eat pancit, you will find yourself eating dumplings stuffed with ground meat, vegetables, and spices.
These dumplings look like little balls that have been fried and then steamed inside a bamboo basket.
The origin of these dumplings goes back to when Spanish colonizers first arrived in Luzon Island.
They came across a primitive people called the Ilocanos who lived along the shores of Lake Pangasinan.
In order to survive during harsh times, they had developed their own version of pancakes, which were known as pan de sal, literally translated into English as salt bread.
These dumplings were made out of fish meal instead of cornmeal.
Over time, the Filipinos began adding more ingredients to make them even tastier.
Eventually, the dumpling became known as pancit, which means “stuffed thing.”
Fast forward several decades later, and we now know what mamon looks like today.
Mamon is a very popular snack food that has become a staple in almost every household in the country.
It is easy to see why mamon is so popular.
First off, it is extremely portable, making it convenient to bring anywhere.
You don’t need much space either because all you really need is a small bowl, some containers, and your hands!
Second, its delicious taste makes it hard to resist.
Finally, mamon is relatively cheap compared to other desserts, and it does not take long to prepare since it only requires eggs, milk, sugar, butter, and vanilla extract.
That said, there are two types of mamon recipes available on the market – one uses condensed milk while the other uses evaporated milk.
If you want to learn how to cook authentic mamon, check out our step-by-step guide here.
How Many Calories Are In Mamon?
The amount of calories you consume depends on how much you eat, your gender, age, height and weight, and whether you have any medical conditions.
An average serving size of mamon contains about 300 calories, which makes it one of the healthier desserts available at most restaurants today.
Calories per gram of mamon
- Fat content: 12 grams
- Protein content: 4 gm
- Carbohydrate content: 62 gm
- Fiber content: 0 gm
- Sugar content: 36 gm
A small mamon will contain around 100 calories, while a medium version will have between 150 to 200 calories depending on their size.
Nutritional value of mamon ingredients
To make a typical mamon recipe, you need eggs, all purpose flour, milk, butter, vanilla extract, powdered sugar, baking soda, salt, and water.
Eggs provide protein and fat, while the rest of the ingredients contribute carbohydrates, fiber, and other nutrients like vitamins B1, B6, niacin, calcium, iron, phosphorus, magnesium, zinc, and selenium.
Here’s what each ingredient contributes to the overall nutrition value of mamon:
- Eggs – 7% energy
- Flour – 8% energy
- Milk – 5% energy
- Butter – 6% energy
- Vanilla extract – 1% energy
- Sugar – 16% energy
- Baking soda – 2% energy
- Salt – 0.4% energy
As you can see, mamon is a healthy dessert because every single ingredient adds something good to your diet.
What Are The Nutritional Value Of Mamon?
According to NutritionData’s database, one serving of mamon contains around 100 calories.
However, it also includes 7 grams of protein per slice.
The main ingredients used in making this dish include eggs, milk, oil, and salt. In addition, there are other nutrients like carbohydrates and fat present in each serving of mamon.
These components provide energy to your body while you enjoy the sweet treat.
A single serving of mamon has about 40% of its total calories coming from carbohydrates, which makes them more filling than fats and proteins.
Additionally, they contain some vitamins and minerals such as calcium, phosphorus, zinc, iron, copper, magnesium, potassium, manganese, and vitamin A.
As far as the amount of cholesterol goes, mamon does not have any significant amounts of saturated fatty acids.
On the contrary, it only has 0.1 gram of cholesterol per serving.
Calories in mamon
- 100 calories/serving
- 7g of protein/slice
- 40% of carbs
- 0.1 g of cholesterol/serving
- Vitamin A
- Vitamin B6
Nutritional breakdown of mamon
If you want to know how much of these nutrients mamon provides, each of the following sections will list out the information based on the number of servings you can expect to consume.
What Are The Different Ways To Eat Mamon?
In its simplest form, it consists of three ingredients: eggs, flour, and baking powder.
But depending on where you live in the world, there might be additional ingredients added to make your mamon more flavorful.
- The Philippines – this version contains condensed milk, bananas, coconut cream, and pandan leaves.
- Malaysia – this version uses pineapple juice instead of condensed milk, and replaces the pandan leaves with kaffir lime leaf paste.
- Singapore – this version adds evaporated cane juice to give it a caramel flavor, but also includes sago pearls.
- Cambodia – this version does not use any type of flavoring, just plain mamon.
- Thailand – this version uses lemongrass, galangal root, and cardamom pods.
- Vietnam – this version features Vietnamese cinnamon.
- Japan – this version uses Japanese yuzu zest.
- China – this version uses Chinese dates.
- India – this version uses Indian black pepper.
- Indonesia – this version contains palm sugar and vanilla extract.
- Australia – this version uses Australian dark chocolate.
How to bake a mamon
There are two main methods for making mamon at home:
- A traditional method – involves mixing all the dry ingredients together first before adding the liquid mixture to them. Once mixed well, add the egg whites one by one until the batter is smooth, then fold in the remaining ingredients.
- An alternative way – involves using a food processor to mix the dry ingredients first, then slowly add the wet ingredients while pulsing continuously. Once mixed well, pour into a pan lined with parchment paper and baked in an oven set to 350°F/180°C.
Before you start cooking, please read our article about how to choose the best mamon recipe.
What Are Some Mamon Recipes?
The most popular way of eating mamon is in a cupcake form.
You can buy mamon cakes at any grocery store near you.
They come frozen, so all you have to do is defrost them before using.
- Ingredients: 2 cups all purpose flour, 1/4 teaspoon salt, 3 tablespoons granulated sugar, 6 large eggs, 4 teaspoons unsalted butter melted, 1 tablespoon milk, 1 tablespoon water.
- Directions: In a medium bowl, sift together the flour and salt. Add the sugar and stir until well mixed.
- In another small mixing bowl, beat the eggs on high speed until foamy, about 2 minutes. Slowly add the melted butter while beating constantly, then slowly pour this mixture into the dry ingredients, stirring just enough to combine (do not over mix).
- Add the milk and water and fold gently but thoroughly until uniform. Do not overmix.
- Grease two 8 inch round pans with nonstick cooking spray and line each pan with parchment paper. Divide batter evenly between the prepared pans and bake for 20-25 minutes or until golden brown.
You can also make your own mamon by combining the following ingredients:
- 3 eggs beaten
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup condensed milk
- 1/2 teaspoon vanilla extract
- 1/8teaspoon salt
- 5 cups flour
- 1 teaspoon baking soda
Combine everything except the flour and baking soda in a blender and blend until smooth.
Then add the combined flour and baking soda and knead it gently with your hands until it forms a soft dough.
Grease a loaf pan and pat out the dough to fill the pan.
Bake at 350 degrees Fahrenheit for 35 minutes or until the top springs back when pressed lightly.
If you want to try making mamon without buying it, here are some more interesting mamon recipes:
Can Mamon Be A Healthy Dessert?
Mamon can be considered a healthier alternative to traditional cakes because it uses mostly whole eggs instead of just whites.
However, this doesn’t mean you should go out of your way to make mamon every day.
Mamon is most commonly eaten in its baked form, so if you prefer to eat them fresh, they tend to have more calories than store-bought versions.
If you want to try making your own mamon at home, we recommend starting off small by using a 9×9 pan.
This will allow you to get used to working with different ingredients while also giving you enough space to create a thick layer on top without overflowing onto the sides.
If you find yourself craving mamon after trying one of our other delicious desserts, check out these awesome recipes!
- 1 Oven
- 1 cup cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cream tartar
- 2 teaspoons lemon juice
- 1/2 cup vegetable oil
- 6 eggs yolk
- Cake flour and baking powder should be thoroughly combined. Place aside.
- Cream of tartar and egg whites should be combined, then the mixture should be beaten until it is reasonably frothy.
- Add sugar gradually, then whisk the mixture until it has a fluffier texture. This process, which should take 4 to 8 minutes, should be done at fast speed.
- Mix again after adding egg yolks and lemon juice.
- Vegetable oil is added, mixed for a short while, and then the cake flour and baking powder mixture is gradually added. Mixing should continue until the texture is smooth.
- 350 degrees Fahrenheit should be the oven’s setting.
- Cooking spray should be used to coat the moulds before adding portion of the mixture. This practise should be repeated until the entire combination has been consumed.
- Bake for 13 to 16 minutes, or until a toothpick comes out clean.
- Take out of the oven, then allow to cool.
- Serve. Enjoy and share!