{{Short description|Traditional Filipino chiffon or sponge cakes}} {{Redirect|Mamon|the Biblical concept|Mammon|the fruit|Rambutan|the Czech TV series|Mamon (TV series)}} {{Redirect|Broas|the type of corn and rye bread|Broa}} {{Use Philippine English|date=November 2022}} {{Use mdy dates|date=November 2022}} {{Italics title}} {{Infobox prepared food | name = ''Mamón'' | image = Custard Mamon (Philippines).jpg | image_size = 220px | caption = Custard ''mamón'' with a ''leche flan'' base | alternate_name = ''Torta'', ''torta mamón'', ''torta Visaya'', ''torta Bisaya'' | country = The Philippines | region = | creator = | course = Dessert | served = | main_ingredient = Cake flour, sugar, baking powder, eggs, oil, butter, cream of tartar | variations = ''Mamón tostado'', ''puto mamón'', ''taisan'', ''broas'' | similar_dish = | calories = | other = | no_recipes = true }}
'''''Mamón''''' are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, ''mamón'' are also known as '''''torta mamón''''' or '''''torta'''''.<ref name="ff" /><ref name="choosep" /> Variants of ''mamón'' include the larger loaf-like version called '''''taisan''''', the rolled version called '''''pianono''''', and ladyfingers known as '''''broas'''''. ''Mamón'' also has two very different variants that use mostly the same ingredients, the cookie-like '''''mamón tostado''''' and the steamed '''''puto mamón'''''.<ref name="Polistico">{{Cite book |last=Polistico |first=Edgie |title=Philippine Food, Cooking, & Dining Dictionary |date=2016 |publisher=Anvil Publishing |isbn=9786214200870 |location=Mandaluyong City}}</ref>
==Description== [[File:Torta Mamon (Philippines).jpg|thumb|Visayan ''torta mamón'']] thumb|The characteristic round cupcake-like shape of ''mamón'' ''Mamón'' is a very light chiffon or sponge 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 with white sugar and grated cheese. ''Mamón'' is commonly eaten for ''merienda''.<ref name="ff">{{Cite web |title=Mamon Recipe |url=https://www.foxyfolksy.com/mamon-recipe/ |archive-url=https://web.archive.org/web/20181209123958/https://www.foxyfolksy.com/mamon-recipe/ |archive-date=December 9, 2018 |access-date=December 7, 2018 |website=Foxy Folksy|date=June 21, 2017 }}</ref><ref>{{Cite web |last=Agbanlog |first=Liza |title=Mamon (Filipino Sponge Cake) |url=https://salu-salo.com/mamon-filipino-sponge-cake/ |access-date=December 7, 2018 |website=Salu Salo Recipes|date=October 29, 2014 }}</ref> In the Visayas regions, ''mamón'' is known as ''torta mamón'', ''torta Visaya'' (or ''torta Bisaya''), or simply ''torta''. Although the name is derived from Spanish ''torta'', "cake", in some Philippine regions ''torta'' could also mean "omelette". The Visayan versions are traditionally denser and greasier in texture. They were traditionally made with lard and use palm wine (''tubâ'') as the leavening agent.<ref name="choosep">{{Cite web |title=Torta Mamon Cebu Recipe |url=http://www.choosephilippines.com/eat/recipes/470/Torta-Mamon-Cebu-Recipe |archive-url=https://web.archive.org/web/20130728022609/http://www.choosephilippines.com/eat/recipes/470/Torta-Mamon-Cebu-Recipe/ |url-status=usurped |archive-date=July 28, 2013 |access-date=December 10, 2018 |website=Choose Philippines}}</ref><ref>{{Cite web |date=July 7, 2016 |title=Learn How to Cook Cebu Torta Cake Recipe |url=https://www.pinoyrecipe.net/cebu-torta-cake-recipe/ |archive-url=https://web.archive.org/web/20181210202754/https://www.pinoyrecipe.net/cebu-torta-cake-recipe/ |archive-date=December 10, 2018 |access-date=December 10, 2018 |website=Pinoy Recipe at iba pa...}}</ref>
==Variants== ===Broas=== [[File:06581jfCuisine foods delicacies of the Philippinesfvf 23.jpg|thumb|''Broas'' (ladyfingers) from Kalibo, Aklan]] [[File:Mamón_tostado1.jpg|125px|thumbnail|left|"Mamón Tostado"]] The ladyfinger version of ''mamón'' is known as ''broas'' or ''broa''. The name is derived from Portuguese ''broa'', a type of corn and rye bread from Portugal and Galicia. ''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 make icebox cakes in the Philippines, including ''crema de fruta'' and mango float.<ref>{{Cite web |date=September 8, 2005 |title=Broas / Ladyfingers |url=http://www.marketmanila.com/archives/broas-ladyfingers |access-date=December 10, 2018 |website=Market Manila}}</ref><ref>{{Cite news |date=January 2, 2016 |title='Broas,' Baclayon's More Famous Attraction |work=Inquirer.net |url=https://newsinfo.inquirer.net/751969/broas-baclayons-more-famous-attraction |access-date=December 10, 2018}}</ref>
Among Muslim Filipinos, ''broa'' (also spelled ''b'rua'', ''bulwa'', or ''baulo'') 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 of ''mamón'', while the crunchy version is more properly ''mamón tostado.'' They are popularly eaten during special occasions and festivals, like Hari Raya.<ref>{{Cite web |date=October 26, 2016 |title=Maranao Snacks : Pagana Mamis, The Sweet Feast |url=http://www.traveltrilogy.com/2016/10/maranao-snacks-maranao-food.html |access-date=December 10, 2018 |website=Travel Trilogy}}</ref><ref name="top5">{{Cite web |title=Top 5 Muslim Delicacies |url=http://www.choosephilippines.com/specials/lists/523/top-5-muslim-delicacies |archive-url=https://web.archive.org/web/20130813083853/http://www.choosephilippines.com/specials/lists/523/top-5-muslim-delicacies/ |url-status=usurped |archive-date=August 13, 2013 |access-date=December 10, 2018 |website=Choose Philippines}}</ref>
Other notable variants of dry and crunchy ''broas'' include the camachile cookies and the ''lengua de gato'' cookies.<ref>{{Cite web |last=Orillos |first=Jenny |date=August 19, 2010 |title=Top 10 Favorite Pinoy Biskwit |url=https://www.spot.ph/newsfeatures/46373/top-10-favorite-pinoy-biskwit |access-date=March 28, 2019 |website=Spot.ph}}</ref>
===Mamón tostado=== {{see also|Biscocho}} ''Mamón tostado'' is basically a cookie-like version of ''mamón'' (from {{Langx|es|tostado|lit=toasted}}). It uses the same ingredients and is similarly airy, but it is baked until dry and crunchy.<ref>{{Cite web |date=June 25, 2016 |title=Mamon Tostado |url=https://www.atbp.ph/2016/06/25/mamon-tostado/ |access-date=December 7, 2018 |website=Atbp.ph}}</ref> "Mamón Tostado" as a traditional Pasalubong is a round-shaped toasted chiffon cake-pastry which originated from Cebu. As a variant of Biscocho, it is a fusion of flour, shortening, eggs, and sugar.
===Pianono=== {{main|Pionono#Philippines}} {{See also|Brazo de Mercedes}} [[File:FvfFoodsPhil9233 05.JPG|thumb|Ube ''pianono'']] ''Pianono'' or ''pionono'' is a rolled version of the ''mamón''. It is typically sold as "cake rolls" in modern times due to its resemblance to the Swiss roll. Originally, its filling was composed only of sugar and butter or margarine, like all other kinds of ''mamón''. 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.<ref>{{Cite web |title=Pianono |url=https://www.angsarap.net/2017/07/28/pianono/ |access-date=April 22, 2019 |website=Ang Sarap|date=July 28, 2017 }}</ref><ref>{{Cite web |date=April 24, 2018 |title=Pianono (Filipino Sponge Cake Roll) |url=https://www.kawalingpinoy.com/pianono/ |archive-url=https://web.archive.org/web/20190407164622/https://www.kawalingpinoy.com/pianono/ |archive-date=April 7, 2019 |access-date=April 22, 2019 |website=Kawaling Pinoy}}</ref>
===Puto mamón=== ''Puto mamón'' is regarded as a type of ''puto'' (steamed cake).<ref name="philuzon">{{Cite book |last=Fernando |first=Gilda-Cordero |url=https://books.google.com/books?id=afuBAAAAMAAJ&q=mamon+recipe |title=Philippine Food & Life: Luzon |date=1992 |publisher=Anvil Publishing |others=Drawings by Manuel D. Baldemor |isbn=971-27-0232-4 |location=Metro Manila}}</ref><ref name="cuchina">{{Cite book |url=https://books.google.com/books?id=u-rlAAAAMAAJ&q=mamon |title=Approaches to Teaching the Works of Sor Juana Inés de la Cruz |date=2007 |publisher=Modern Language Association of America |isbn=978-0-87352-815-3 |editor-last=Schlau |editor-first=Stacey |location=New York |editor-last2=Bergmann |editor-first2=Emilie L.}}</ref>
===Taisan=== thumbnail|Cheese taisan ''Taisan'' is a loaf-like version of ''mamón''. Like mamón, it is typically slathered in butter and sprinkled with sugar and cheese.<ref name="taisan">{{Cite book |last=Comsti |first=Angelo |url=https://books.google.com/books?id=FByiBQAAQBAJ |title=The Filipino Family Cookbook: Recipes and Stories from Our Home Kitchen |date=2014 |publisher=Marshall Cavendish Cuisine |isbn=978-981-4634-94-6 |location=Singapore |page=144}}</ref> ''Taisan'' was first developed in Pampanga. It literally means "whetstone" in Kapampangan, and is named for its shape.{{Cn|date=March 2025}}
==In popular culture== In Filipino idioms, ''pusong mamón'' (literally "''mamón''-hearted") means someone who is overly emotionally-sensitive. It is equivalent to the English idiom "softhearted".<ref>{{Cite web |title=Pusong-Mamon |url=https://www.tagaloglang.com/pusong-mamon/ |access-date=December 7, 2018 |website=Tagalog Lang}}</ref> It is also used as a euphemism for effeminate gay men (''bakla'').
==See also== {{Portal|Food}} * Bibingka * Crema de fruta * Mango cake * Panyalam * Pastel de Camiguín * Ube cake ==External links== * {{commonscat-inline}} ==References== {{reflist|30em}}
{{Cakes}} {{Filipino food}}
Category:Steamed foods Category:Sponge cakes Category:Philippine cakes