Filipino-Style Honey Butter Toast (Mamon)
Filipino-Style Honey Butter Toast (Mamon)
Ingredients
For the Mamon (Chiffon Cake)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup whole milk
- 4 egg yolks
- 4 egg whites
- 1/4 teaspoon cream of tartar
For the Candied Exterior
- 1/2 cup unsalted butter, softened, cubed
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon molasses
For Serving
- 1/2 cup whipped cream, as needed
- 2 tablespoons honey, as needed, or caramel sauce
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare 4-6 fluted metal mamon molds by ensuring they are clean and dry; do not grease them.
⏱️ 5 min•🌡️ 325
- 2
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup of the granulated sugar, baking powder, and salt. Make a well in the center.
⏱️ 5 min
- 3
Pour the vegetable oil, whole milk, and egg yolks into the well of the dry ingredients. Mix with a whisk until just combined, then switch to a spatula and continue mixing until a smooth, thick, yellowish batter forms. Set aside.
⏱️ 10 min
- 4
In a separate, very clean stand mixer bowl (ensure no grease or oil), add the egg whites and cream of tartar. Using the whisk attachment, beat on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 10 min
- 5
Gently fold about one-third of the whipped egg whites into the egg yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, using a spatula. Fold just until no streaks of egg white remain; avoid overmixing, which can deflate the batter.
⏱️ 10 min
- 6
Spoon the mamon batter into the prepared fluted metal molds, filling each about two-thirds full. Place the molds on a baking sheet.
⏱️ 5 min
- 7
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a mamon comes out clean and the tops are lightly golden. Let them cool in the molds for 5 minutes before carefully inverting them onto a wire rack to cool completely. This cooling process is part of the passive time.
⏱️ 25 min•🌡️ 325
- 8
While the mamon cools, prepare the candied exterior. In a mixing bowl, combine the softened cubed unsalted butter, granulated sugar, light brown sugar, and molasses. Mix thoroughly with a spoon or spatula until a thick, uniform, spreadable brown mixture is formed.
⏱️ 10 min
- 9
Once the mamon are completely cool (this is crucial for the topping to adhere properly), generously spread the candied exterior mixture over the top surface of each mamon. Place the coated mamon back onto a baking sheet lined with parchment paper.
⏱️ 10 min
- 10
Increase oven temperature to 375°F (190°C). Bake the coated mamon for 5-7 minutes, or until the topping is melted, bubbly, and caramelized. Keep a close eye on them to prevent burning.
⏱️ 7 min•🌡️ 375
- 11
Carefully remove the caramelized mamon from the oven. Let them cool on the baking sheet for a few minutes to allow the topping to set slightly.
⏱️ 3 min
- 12
Serve warm. Top each Filipino-Style Honey Butter Toast with a dollop of whipped cream and a drizzle of honey or caramel sauce, as desired. Enjoy the crunchy exterior and soft, airy interior.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Filipino-Style Honey Butter Toast (Mamon)
For the Mamon (Chiffon Cake)
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar, divided
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup whole milk
- 4 egg yolks
- 4 egg whites
- 1/4 teaspoon cream of tartar
For the Candied Exterior
- 1/2 cup unsalted butter, softened, cubed
- 1/4 cup granulated sugar
- 2 tablespoons light brown sugar, packed
- 1 tablespoon molasses
For Serving
- 1/2 cup whipped cream, as needed
- 2 tablespoons honey, as needed, or caramel sauce
Instructions
- 1
Preheat your oven to 325°F (160°C). Prepare 4-6 fluted metal mamon molds by ensuring they are clean and dry; do not grease them.
⏱️ 5 min•🌡️ 325 - 2
In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup of the granulated sugar, baking powder, and salt. Make a well in the center.
⏱️ 5 min - 3
Pour the vegetable oil, whole milk, and egg yolks into the well of the dry ingredients. Mix with a whisk until just combined, then switch to a spatula and continue mixing until a smooth, thick, yellowish batter forms. Set aside.
⏱️ 10 min - 4
In a separate, very clean stand mixer bowl (ensure no grease or oil), add the egg whites and cream of tartar. Using the whisk attachment, beat on medium-high speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, one tablespoon at a time, continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
⏱️ 10 min - 5
Gently fold about one-third of the whipped egg whites into the egg yolk batter to lighten it. Then, carefully fold in the remaining egg whites in two additions, using a spatula. Fold just until no streaks of egg white remain; avoid overmixing, which can deflate the batter.
⏱️ 10 min - 6
Spoon the mamon batter into the prepared fluted metal molds, filling each about two-thirds full. Place the molds on a baking sheet.
⏱️ 5 min - 7
Bake for 20-25 minutes, or until a wooden skewer inserted into the center of a mamon comes out clean and the tops are lightly golden. Let them cool in the molds for 5 minutes before carefully inverting them onto a wire rack to cool completely. This cooling process is part of the passive time.
⏱️ 25 min•🌡️ 325 - 8
While the mamon cools, prepare the candied exterior. In a mixing bowl, combine the softened cubed unsalted butter, granulated sugar, light brown sugar, and molasses. Mix thoroughly with a spoon or spatula until a thick, uniform, spreadable brown mixture is formed.
⏱️ 10 min - 9
Once the mamon are completely cool (this is crucial for the topping to adhere properly), generously spread the candied exterior mixture over the top surface of each mamon. Place the coated mamon back onto a baking sheet lined with parchment paper.
⏱️ 10 min - 10
Increase oven temperature to 375°F (190°C). Bake the coated mamon for 5-7 minutes, or until the topping is melted, bubbly, and caramelized. Keep a close eye on them to prevent burning.
⏱️ 7 min•🌡️ 375 - 11
Carefully remove the caramelized mamon from the oven. Let them cool on the baking sheet for a few minutes to allow the topping to set slightly.
⏱️ 3 min - 12
Serve warm. Top each Filipino-Style Honey Butter Toast with a dollop of whipped cream and a drizzle of honey or caramel sauce, as desired. Enjoy the crunchy exterior and soft, airy interior.
⏱️ 5 min