Mamon Tostada Recipe – There is no shortage of baked goods to enjoy in Filipino cuisine. Whether it be a bread roll with filling like pan de coco or a simple bun with a sugar topping like putok, there is a range of bread snacks for you to try. Among them are double-baked treats such as biscocho. Another double-baked treat is mamon tostada. What is mamon tostada? Mamon Tostado is a Filipino treat derived from the traditional Mamon chiffon cake.
These smaller versions undergo a unique double-baking process. Initially baked in muffin molds, they are then air-dried to eliminate moisture before being returned to the oven for a second round of baking until they achieve a golden, toasted, and crispy texture. Alternatively, some variations involve baking the chiffon cake in a larger pan and then cutting it into smaller rectangles.
One way you can try this treat is with the following Mamon Tostada Recipe:
Mamon Tostada
Ingredients
- 2 tablespoons oil
- 1 tablespoon flour
- 4 large eggs yolks and whites separated
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ⅓ cup fresh milk
- ½ teaspoon vanilla extract optional
- 1 ⅛ cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
Instructions
- Combine the flour and oil to make a mixture. Use this to lightly grease your molds.
- Sift together cake flour, powdered sugar, baking powder, and salt into a container. Set aside.
- In a mixing bowl, beat egg whites at low speed until foamy. Add cream of tartar and continue beating at medium speed. Gradually add sugar, one tablespoon at a time, until stiff peaks form.
- In another mixing bowl, mix egg yolks, vegetable oil, fresh milk, and vanilla extract until frothy. Gradually add the sifted cake flour mixture in 3 to 4 batches. Mix after each addition.
- Beat the mixture at medium speed until it becomes lighter. Gently fold in the meringue in 2 to 3 batches until well combined. Be careful not to overfold.
- Fill the prepared molds with more than half of the batter. Tap gently to remove air bubbles and level the batter.
- Preheat your oven to 170°C or 350°F. Bake for 20-25 minutes or until the top turns golden brown. Let it cool before carefully removing from the molds.
- Place the Mamons in a tray upside down. Let them sit for a few hours or overnight. Then, bake them again in the oven for 20-25 minutes until the body turns golden brown.
Other Points for a Mamon Tostada Recipe
To ensure the success of your Mamon Tostado recipe, follow these key steps. Start by using ingredients at room temperature, which facilitates smoother whisking and blending. When preparing the meringue, meticulously separate egg yolks from whites to prevent any yolk traces, as the fats hinder meringue formation.
Optimal separation occurs when eggs are cold, yielding firmer yolks. Avoid overbeating the meringue to prevent the chiffon cake from popping and deflating while baking; beat until stiff peaks form, avoiding a grainy texture. Gently fold the meringue into the batter to maintain its structure.
For baking, fill tin molds up to three-quarters full, accounting for batter expansion. Achieving that desired golden brown exterior is best accomplished using a metal baking mold; silicone molds are acceptable but might require extended baking times.
To extend the freshness of the treat, you can store the mamon tostado in an airtight container within a cool and dry environment. This storage method maintains their quality for up to ten days. Essential to note is allowing the Tostadong Mamon to thoroughly cool before packaging, whether in containers or individual plastic wraps. Storing them while still warm can lead to unwanted moisture accumulation and a chewy texture.
Are you interested in trying other treats? Check out our salted caramel brownies and walnut brownies recipes. For more biscuit like dishes, try out Otap or Pacencia.
