“Mamon”, “Torta” or….

I’m still hoping that someday I will find the original recipe for this very delicious Filipino specialty…

1 cup sugar
1/2 cup water
8 pieces egg yolks
1 1/2 Tablespoons baking powder, sifted
3 cups all purpose flour, sifted
1/2 teaspoon aniseed
1/2 cup butter, melted
1/2 cup vegetable oil
240 grams condensed milk

1.) Boil sugar and water for 5 mins. to make a syrup. Set aside to cool.
2.) Combine flour, baking powder and aniseed in a bowl. Set aside.
3.) Combine melted butter, oil, & prepared syrup together.
4.) Beat egg yolks, & condensed milk .
5.) Stir in sifted flour mixture.
6.) Let batter rest(covered) for at least 8 hours or overnight inside the fridge
7.) Pour batter into lined torta or muffin molds or a small plumcake baking tin
8.) Bake in a preheated oven at 160°C F for 20 minutes or until inserted toothpick comes out clean. If you bake the batter in a plumcake tin, bake at 160°C for 40 minutes or until inserted toothpick comes out clean
9.) If you like, brush the top of baked torta with melted butter and sprinkle with granulated sugar.
10.) Serve & enjoy.

Until now this Mamon made in Italy taste really almost like the “Torta” that I used to eat in Cebu. Memories…but I thnk that to taste the original and delicious “Torta di Cebu” is to take a plane for Cebu, Philipppines and buy this delicacy from a recommended Pastry shop.




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