Baking The Perfect Mamon Tostado: A Step-By-Step Guide

Mamon Tostado is a Filipino cookie that is a variation of the traditional Filipino chiffon or sponge cake, Mamon. It is a cookie-like version of Mamon, which is baked until dry and crunchy. The process of making Mamon Tostado is similar to making Mamon, except that after baking, it is baked again to make it dry and crunchy. The recipe typically includes flour, baking powder, baking soda, salt, egg yolks, sugar, butter, milk, orange extract, lemon extract, lemon zest, vanilla, and cream of tartar. The ingredients are combined, baked at 350 or 180 degrees for 15 minutes, cooled, and then baked again for 30 minutes to create the distinctive crunchy texture of Mamon Tostado.

Ingredients

Mamon Tostado is a Filipino cookie that is a variation of the traditional Filipino chiffon or sponge cake, Mamon. It is a cookie-like, toasted version of Mamon, which is baked twice to achieve a crunchy texture. Here is a list of ingredients you will need to bake Mamon Tostado:

• Flour– You can use cake flour for this recipe. Sift and combine it with baking powder, baking soda, and salt. Set this mixture aside.
• Butter– Use softened butter and add it to the mixer bowl along with the egg yolks, sugar, and milk.
• Milk– Add milk to the mixer bowl along with the egg yolks, sugar, and butter. You can also substitute milk with water, although milk adds better flavour.
• Baking Powder– Combine with the flour and set aside.
• Salt– Combine with the flour, baking powder, and baking soda. Salt helps to balance the sweetness and enhance the flavours.
• Egg Yolks– Place in a mixer bowl with sugar, butter, and milk. Egg yolks add richness to the Mamon due to their fat content.
• Sugar– Add to the mixer bowl with the egg yolks, butter, and milk. Sugar also helps stabilise the meringue and gives it a glossy sheen.
• Orange Extract– Add to the mixer bowl after adding the flour mixture.
• Lemon Extract– This is added to the mixer bowl along with the orange extract.
• Lemon Zest– Add to the mixer bowl after the flour mixture.
• Vanilla– Although optional, vanilla adds a nice flavour and fragrance to the batter. Add it to the mixer bowl after the flour mixture.
• Egg Whites– Separate the egg whites from the yolks. Beat the egg whites at low to medium speed until foamy to make the meringue. The protein in egg whites is essential for the meringue's structure, making the Mamon light and fluffy.
• Cream of Tartar– This acts as a stabiliser for the egg whites and helps achieve stiff peaks in the meringue. Add it to the egg whites while beating. If unavailable, you can substitute it with lemon juice or vinegar.

Please note that you will also need vegetable oil or another neutral-tasting oil for greasing the moulds.

Mixing the batter

To make the batter for Mamon Tostado, you will need the following ingredients:

• Cake flour
• Baking powder
• Baking soda
• Salt
• Egg yolks
• Sugar
• Butter
• Milk
• Orange extract
• Lemon extract
• Lemon zest
• Vanilla
• Egg whites
• Cream of tartar

First, combine and sift the dry ingredients (cake flour, baking powder, baking soda, and salt) in a large bowl. Set this aside.

In a separate mixing bowl, add the egg yolks, sugar, butter, and milk. Beat these ingredients together at high speed until the mixture is fine and smooth. Then, add the flour mixture and the remaining wet ingredients (orange extract, lemon extract, lemon zest, and vanilla). Mix again at high speed until well combined. Set this mixture aside.

Now, it's time to work with the egg whites. In a clean mixing bowl, beat the egg whites and cream of tartar together at high speed. Once the mixture starts to form peaks, gradually add the sugar. Continue beating until the mixture is stiff and glossy.

Finally, it's time to combine the mixtures. Gently fold the egg white mixture into the egg yolk and flour mixture using a wooden spatula. Be careful not to overmix, as this can cause the batter to deflate.

Your Mamon Tostado batter is now ready to be poured into your desired moulds and baked!

Baking the mamon

Mamon Tostado is a Filipino cookie that is a variation of the traditional Filipino chiffon or sponge cake, Mamon. The process of making Mamon Tostado is similar to that of Mamon, with a few additional steps to create a cookie-like texture.

To begin baking the Mamon, preheat your oven to 350°F or 180°C. In a bowl, combine and sift cake flour, baking powder, baking soda, and salt. Set this mixture aside. In a separate mixer bowl, add the egg yolks, sugar, butter, and milk. Beat these ingredients together at high speed until the mixture is fine and smooth. Next, add the flour mixture, orange extract, lemon extract, lemon zest, and vanilla to the egg yolk mixture. Use a paddle to mix everything together at high speed until well combined. Set this mixture aside.

Now, it's time to work with the egg whites. In a clean bowl, beat the egg whites with cream of tartar at high speed. Once the peaks start to form, gradually add the sugar. Continue beating until the mixture forms stiff peaks.

Combine the two mixtures by gently folding the egg white mixture into the egg yolk and flour mixture using a wooden spatula. Be careful not to overmix, as this can cause the batter to deflate.

Prepare your desired moulds by greasing them with a flour-oil mixture or using a piping bag to fill them. Fill the moulds up to three-quarters full, as the batter will rise during baking. Place the moulds in the preheated oven and bake for about 15-25 minutes, or until the tops turn golden brown.

Once the Mamon is baked, let them cool completely before removing them from the moulds. This step is crucial to ensure the Mamon doesn't break or stick to the moulds. After cooling, place the Mamon upside down on a flat baking pan. Return them to the oven and bake for an additional 10-30 minutes at the same temperature. Keep an eye on them to ensure they don't burn. The Mamon is ready when it is dry and has a golden brown colour.

Your Mamon Tostado is now ready to be enjoyed! These cookies have a crunchy and crumbly texture with a caramel undertone. They are typically served as a morning or afternoon treat, paired with a hot beverage like coffee or tea.

Baking the tostado

Mamon Tostado is a cookie-like version of the traditional Filipino chiffon or sponge cake, Mamon. It is a crunchy, toasted treat, perfect with a cup of tea or coffee.

Firstly, preheat your oven to 350°F or 180°C.

In a bowl, combine and sift the cake flour, baking powder, baking soda, and salt. Set this mixture aside.

In a mixer bowl, add the egg yolks, sugar, butter, and milk. Beat at high speed until the mixture is fine and smooth. Then, add the flour mixture, orange extract, lemon extract, lemon zest, and vanilla. Use a paddle to mix at high speed until well combined. Set aside.

Now, beat the egg whites and cream of tartar together at high speed. Once peaks start to form, gradually add the sugar. Beat until stiff peaks form.

Combine the mixtures by adding the egg white mixture to the egg yolk flour mixture. Gently fold them together with a wooden spatula. Once the mixture is combined, use moulds of your preference to create your mamon shape.

Bake for 15 minutes. Then, remove from the oven and let them cool. Place the mamon upside down on a flat baking pan and return to the oven for 10-15 minutes, or until dry and golden brown. Be careful not to burn them.

Your Mamon Tostado is now ready to be served and enjoyed! You can store any leftovers in a tightly sealed container.

Storing the mamon tostado

Storing Mamon Tostado

Mamon Tostado is best stored in an airtight container in a cool, dry place. It is important to let the Tostadong Mamon cool down completely before storing it, as any remaining warmth will create moisture and make the cakes chewy. Once cooled, they can be stored in containers or wrapped in individual plastic wraps. They will stay fresh for up to ten days.

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