Mini Ube Mamon

Make these fluffy Filipino favorite at home!


June 2010 | By
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Mini Ube Mamon
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at a glance

Main Ingredient

Eggs

Type

Dessert

Preparation Time

00:00:00


Date Published

June 2010

Whip up this Pinoy favorite at home! Follow these so-easy steps and you'll be on your way to soft, creamy ube-flavored sponge cakes.

 

Makes about 26 pieces



2 cups cake flour
1 cup sugar, divided
1 teaspoon baking powder
1/2 cup water
1/2 cup evaporated milk
1/2 cup corn oil1 teaspoon ube flavocol
6 egg yolks          
10 egg whites
1 teaspoon cream of tartar

For the topping:
melted buttersugar
grated cheese (optional)



Sift together flour, 1/2 cup sugar, and baking powder.



In a large bowl, combine water, milk, oil, flavocol, and egg yolks.



Mix together the liquid and dry ingredients. Do not overmix.



Using an electric mixer, beat egg whites, remaining sugar, and cream of tartar until medium peaks form; fold into the prepared mixture.(What's a peak? Find out here: Peak Performance: Soft vs. Stiff)



Pour into lined mamon or cupcake molds until three-fourths full. (You may also use a muffin pan.)



Bake at 350ºF for 20 to 30 minutes.



Brush with melted butter, sprinkle with sugar, and grated cheese (if desired).


Shopping tip: Flavocol is a flavoring and coloring product in one. For this recipe, we used Ferna Ube Flavocol. It's readily available in supermarkets and baking supply shops.


Substitution tip: No cake flour? No problem! For every 1 cup cake flour your recipe needs, substitute with 1 cup minus 2 tablespoons all-purpose flour.



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