Ube Mamon

Ube Mamon is a type of mini sponge cake made eggs and ube, a combination of two Filipino merienda favourites, the ube and mamon. Ube for those who does not know, is a type of yam which usually presents a vivid violet to bright lavender colour. It is a popular ingredient to use in Filipino desserts and baked goods like cakes, cookies, pastries, candies, ice cream, etc. It is also prepared as a sweetened pudding where it can be consumed on its own or with a dessert drink called halo-halo. Today we will be using it again on a soft baked good called mamon, so for those of you who are tired with the usual flavour of mamon try to make them this way.

Ube Mamon
Prep time
Cook time
Total time
Serves: 12-15 pcs
  • 8 eggs (whites and yolks separated)
  • 1¼ cup sugar
  • ⅓ cup water
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1¾ cups flour, sifted
  • ⅓ cup butter, melted
  • 1 tsp cream of tartar
  • 1 tbsp ube flavocol
  • grated cheddar cheese
  1. Using and mixer beat together egg yolks, ½ cup sugar and ⅓ cup water at high speed.
  2. Once the yolk mixture is evenly combined add baking powder, salt, flour, melted butter and flavocol using low speed. Set aside.
  3. In a separate bowl combine egg whites and cream of tartar then beat at high speed. Gradually add the remaining sugar a spoonful at a time and continue beating until stiff.
  4. Fold in the yolk and flour mixture into the egg white mixture.
  5. Place in muffin pans lined with muffin cups, pour until ¾ full. Then bake on a preheated oven at 180C for 15 minutes.
  6. Once cooked generously brush mamon with melted butter on top this makes the top sticky when it sets, then add grated cheese.



1 Response

  1. I had no idea you could get ube extract? And grated cheese on top. Looks good and intrigued!

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