Pandan Mamon

Pandan Mamon is a Filipino dessert and/or snack mini sponge cake made with flour and fluffed up eggs whites then flavoured with pandan essence giving it a soft aroma with hints of almond and vanilla.


When I see pandan leaves it reminds me of my grandmother because she uses this every time she prepares rice and ginataang halo halo which gives it a really nice aroma and hints of earthy vanilla flavour imparted in the rice. During those days I never know of any other dishes where this is used and never seen any other dishes that uses them. Fast forward to the future I started to discover new things and perhaps people started using them as well more frequently, one example is Buko Pandan, this never existed when I was young, the only sweet salad I ever knew was the buko salad and fruit salad, but during the mid-2000’s, this dessert started to gain popularity. Another dish that I discovered when I was in Malaysia was this dish called Pandan chicken, where chicken pieces are partly wrapped in pandan leaves before being fried giving it a nice aroma.

Pandan has been used in the Filipino cuisine for quite some time now but I haven’t seen much of it in action apart from the dishes I mentioned above plus some kakanins, hopefully like ube this gains traction as it’s such a nice flavour to use. Perhaps I would experiment more on it in the future like our post today the Pandan mamon where I added a simple twist to the already delicious Filipino snack cake.

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Pandan Mamon

  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 16 1x
  • Category: Snacks
  • Cuisine: Filipino

Description

Pandan Mamon is a Filipino dessert and/or snack mini sponge cake made with flour and fluffed up eggs whites then flavoured with pandan essence giving it a soft aroma with hints of almond and vanilla.


 


Ingredients

Units Scale

Instructions

  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 buko pandan flavouring 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, add one leaf on each pan then pour batter until ¾ full.
  6. Bake on a preheated oven at 180C for 15 minutes.
  7. Once cooked generously brush mamon with melted butter on top this makes the top sticky when it sets.

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6 Responses

  1. I love the natural green colour from pandan. These little cakes are perfect for afternoon tea.

  2. I’ve only recently learned about pandan, but I haven’t had a chance to give it a try yet. These little sponge cakes look delicious and quite tempting!

  3. suituapui says:

    Lovely pandan cup cakes. Pandan is so versatile, can use in so many ways. I just drop a few leaves into my rice and it will be so fragrant.

  4. Looks like a great recipe! I’ve heard of pandan, but don’t think I’ve ever tasted it. Know I haven’t used it! Gotta change that — this looks so good. Thanks!

  5. Eva Taylor says:

    I am not familiar with pandam but the colour is spectacular! The little cakes are adorable and I love how it reminds you of your grandmother, what a lovely memory.

  6. I have seen pandan leaves in the Asian market, but I’ve never seen the powder. This sounds really interesting… Definitely worth trying soon!

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