Soft Ube Mamon Recipe

Little Kat’s School Baon (Snack)

My favourite thing in the entire world when I was a kid was Red Ribbon mamon (iykyk) that my mom would buy me as baon for school. It was like a wide cupcake that is so soft and fluffy it felt like biting into a cloud. Now, like any Filipino, I’m obsessed with ube, so I was really excited to make an ube version of my favourite childhood baon.

These fluffy mamon are topped with butter, sugar, and cheese, giving you a sweet-and-salty bite every time. I know what you’re thinking – “why is there cheese on a cake?”. To be honest, I’m not entirely sure, but I do know that cheese adds depth and balances the sweetness of chiffon cakes really well. It’s actually something we do a lot in Filipino snacks, like puto and even ice cream.

So I guess it’s time to normalize grated cheese on cakes!

***Translations: [baon: packed snack or meal]

Breaking down the recipe:

What is Mamon?

Mamon is a popular Filipino chiffon sponge cake known for its soft, airy texture. It’s baked in cupcake molds with fluted edges and is typically topped with softened butter, sugar, and sometimes grated cheese. A lot of Filipinos enjoy this as merienda or a midday snack, and it pairs perfectly with a hot beverage like coffee or tsokolate de batirol.

What is Ube?

Ube is a purple yam native to Southeast Asia, including the Philippines. It’s often mistaken for taro or purple sweet potato due to its colour, but they are very different in terms of flavour profile. Ube is naturally more nutty and sweet, which is why Filipinos commonly turn it into a jam called ube halaya. It’s widely used in many Filipino desserts.

Stiff Peaks

This is achieved by whipping egg whites or cream until they become light and fluffy, almost cloud-like in texture. Stiff peaks are reached when the mixture has been whipped enough to stand straight up on the whisk without collapsing.

Instructions:

*Detailed instructions and tips available in the recipe card below.

Separate the egg whites and egg yolks into two separate bowls.

In the bowl with the egg yolks, combine the remaining wet ingredients and mix until foamy.

Sift in the dry ingredients and mix ONLY until incorporated.

Make your meringue by whisking the lemon juice, egg whites, and sugar until stiff peaks form.

Gently fold your meringue into the ube batter until everything is well incorporated.

Fill your mamon molds and bake at 350°F for 15–20 minutes (my sweet spot is 16 minutes).

Brush the top with softened butter, sprinkle with sugar, and optionally add grated cheese.

Ingredients:

Eden Cheese

This is the cheese brand I like using for Filipino desserts and snacks. It’s considered a cheddar cheese, but it’s less sharp and much milkier. I think this flavour profile works really well in sweet treats because the saltiness isn’t too overpowering, allowing it to balance the sweetness perfectly.

Alternative: You can still use cheddar cheese. I’d suggest using a mild cheddar to better mimic the flavour of Eden cheese.

Ube Halaya (or Jam)

This ingredient is known in the Philippines as a true labor of love, as it requires constant stirring to achieve its signature smooth, creamy texture that’s incredibly addictive. For this recipe, I used store-bought ube halaya, which is widely available in many Asian grocery stores. Please note that the sweetness level can vary depending on the brand, some are sweeter than others. This is the one I used. It contains small ube bits, which I personally enjoy as I find they add extra flavour and texture to desserts.

Equipment:

Electric Mixer for the Meringue

I highly suggest using an electric mixer because it makes reaching stiff peaks much easier. I’ve tried making this without one, and while it’s definitely possible, prepare yourself for quite the arm workout because it takes a lot more time and effort to reach stiff peaks by hand.

Mamon mold (4”)

The mamon in the Philippines has a very distinct shape that looks like a giant cupcake with pleats. We use a specific mold for this that’s similar to the molds used for pastel de nata or egg tarts, just larger, and with a fixed bottom (although some versions have removable bottoms). I bought mine in the Philippines, but I’ve also seen similar ones on Amazon (link below).

If you don’t want to buy a mamon mold but already have cupcake tins, those can work too! Just keep an eye on the baking time. I’d suggest baking them for about 8-10 minutes, then using a toothpick to check if the center is fully cooked. Since they’re smaller, they’ll bake faster than traditional mamon.

Fun fact: Ube and cheese is a common flavour combination in the Philippines. It’s the perfect balance of something sweet and nutty, paired with the richness and creaminess of cheese. I can’t describe art but food is a different story.