Mamon is the Filipino version of a yellow sponge cake. For me, it brings me back to Merville where I would buy one-peso mamon from the local bakery. The mamon from the local bakery would have the sides a little toasted and the center raised. Crumbly and tasty with flour, I enjoyed this treat immensely in the afternoon for merienda but enjoyed it even more after it gets refrigerated and served the day after. Another version of the mamon is the softer, buttery cake- the kind that is more expensive and is the "pasalubong" from relatives going to Iloilo. (It becomes the "pasalubong" because the airport has a kiosk of a local, famous bakery chain that serves mamon as one if its signature cakes.)Mamon is all about eggs, milk and sugar. It is soft and spongy, and the original mould is a fluted pan but since all I have is a muffin pan, hence the shape. Raniel (my unsuspecting research subject) enjoys partaking this with coffee while I enjoy it with an ice-cold cola drink.
My thoughts do not just stop at the finished product. Inspired by the ice-cold cola drink, I am thinking of ways to toast the mamon and re-create the toasted mamon- another merienda staple served by a local bakery. I always remember Mommy and Lola Bedad buying the toasted mamon and dip one in the ice-cold cola during the summer months. As the mamon becomes soft from the liquid, they take that one perfect bite and the taste of the cola and the mamon sizzles in your mouth enough to quench your thirst. (By the way, this also reminds me of the hojaldres that we also dunk into cola to have the same effect!)
To infinity and beyond- my next adventure would be the toasted mamon.
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