.jpg) Custardmamón, with aleche flan base | |
| Alternative names | Torta,torta mamón,torta Visaya,torta Bisaya |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Main ingredients | Cakeflour,sugar,baking powder,eggs,oil,butter,cream of tartar |
| Variations | Mamón tostado,puto mamón,taisan,broas |
Mamón are traditionalFilipinochiffon orsponge cakes, typically baked in distinctive cupcake-like molds. In theVisayas regions,mamón are also known astorta mamón ortorta.[1][2] Variants ofmamón include the larger loaf-like version calledtaisan, the rolled version calledpianono, andladyfingers known asbroas.Mamón also has two very different variants that use mostly the same ingredients, the cookie-likemamón tostado and the steamedputo mamón.[3]
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Mamón is a very lightchiffon orsponge cake known for its soft and fluffy texture. It is traditionally baked in crenelated tin molds which gives it a characteristic cupcake-like shape. It is typically slathered in butter and sprinkled withwhite sugar and gratedcheese.Mamón is commonly eaten formerienda.[1][4]In theVisayas regions,mamón is known astorta mamón,torta Visaya (ortorta Bisaya), or simplytorta. Although the name is derived from Spanishtorta, "cake", in some Philippine regionstorta could also mean "omelette". The Visayan versions are traditionally denser and greasier in texture. They were traditionally made withlard and usepalm wine (tubâ) as theleavening agent.[2][5]
Theladyfinger version ofmamón is known asbroas orbroa. The name is derived from Portuguesebroa, a type of corn and rye bread fromPortugal andGalicia.Broas can either be soft and spongy or crunchy and cookie-like. They are commonly eaten paired with coffee or hot chocolate (sikwate). They are also traditionally used to makeicebox cakes in the Philippines, includingcrema de fruta andmango float.[6][7]
AmongMuslim Filipinos,broa (also spelledb'rua,bulwa, orbaulo) is a derivative dish. They are eaten similarly and can also come in soft or crunchy versions, but they have a more irregular muffin-like shape. The soft version is like a smaller version ofmamón, while the crunchy version is more properlymamón tostado. They are popularly eaten during special occasions and festivals, likeHari Raya.[8][9]
Other notable variants of dry and crunchybroas include thecamachile cookies and thelengua de gato cookies.[10]
Mamón tostado is basically a cookie-like version ofmamón (fromSpanish:tostado,lit. 'toasted'). It uses the same ingredients and is similarly airy, but it is baked until dry and crunchy.[11] "Mamón Tostado" as a traditional Pasalubong is around-shapedtoastedchiffon cake-pastry which originated fromCebu. As a variant of Biscocho, it is a fusion of flour, shortening, eggs, and sugar.
Pianono orpionono is a rolled version of themamón. It is typically sold as "cake rolls" in modern times due to its resemblance to theSwiss roll. Originally, its filling was composed only of sugar and butter or margarine, like all other kinds ofmamón. It is also traditionally much smaller in diameter than Swiss rolls. But modern versions are larger can vary significantly in the fillings and are usually frosted.[12][13]
Puto mamón is regarded as a type ofputo (steamed cake).[14][15]
Taisan is a loaf-like version ofmamón. Like mamón, it is typically slathered in butter and sprinkled with sugar and cheese.[16]Taisan was first developed inPampanga. It literally means "whetstone" inKapampangan, and is named for its shape.
InFilipinoidioms,pusong mamón (literally "mamón-hearted") means someone who is overly emotionally-sensitive. It is equivalent to the English idiom "softhearted".[17] It is also used as aeuphemism for effeminate gay men (bakla).
Media related toMamón at Wikimedia Commons
