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What did you call me?
Mamon is one of those things that make me happy. One of my favorite jokes that Jo Koy makes is about how the Spanish came to the Philippines and left some of their words. But instead of keeping some bad words like mamon or puto, the Filipino people turned them into sweets. Mamon is a delightfully moist and fluffy cake. It's one of my favorite cakes, and it doesn't need frosting! I'm not going to tell you what mammon means, but you can Google that on your own because I didn't consult a Spanish-speaking person and don't know what it means in one country versus another.
I mentioned this in the recipe but after researching this cake, I finally found the recipe on the Goldilocks USA Facebook page from 2014 (not a sponsor / affiliate link, just citing my sources and giving credit where it's due).
Recommended Tools
These are the things that could help you make some tasty mamon. This list is not necessary but it's just what I use. So if you ask, how did she make 12 or why does hers look like that? This list. It's this.
Essentials
You're gonna need some of the Essential Tools.
Kitchen Scale
Mixer
Mixing + Prep Bowls
Spatulas
Baking Sheet (optional)
Recipe Specific
Molder / Forms
Get your mamon in the right shape—the right shape to be eaten. The recipe is written to be baked in a molder/form similar to these, so you may need to adjust your bake time if you are using a different shape that holds a different amount of batter.
Recommendations
Perfect for: muffins + mini tarts + mini pies + quiche + mamon
Pros:
Durable material
Doesn't warp
Don't rust
Nests for storage
Cons:
Not non-stick - you'll want to use a muffin or cupcake liner
Perfect for: mamon + mini tarts + mini pies + quiche
Pros:
Durable material
Non-stick
Removable bottoms
Nests for storage
Cons:
None
Back to the list
That's all for now...
Happy shopping!
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