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Mocha Mamon

These Mocha Mamon mini cakes are so soft, fluffy and a joy to eat. Infused with coffee and a hint of vanilla that are perfect any time of day! Sprinkled with sugar and topped with cheese, it's just to die for.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Cakes, Dessert, Snack
Cuisine: Filipino, International
Keyword: mocha mamon, mocha mamon recipe
Servings: 9 pieces
Author: Mia


For batter

  • 1 cup cake flour
  • 1 tsp baking powder
  • 1 tsp vanilla sugar
  • ¼ tsp salt
  • 1 ½ tsp coffee granules dissolve in 1 tsp hot water
  • 4 egg yolks
  • ¼ cup sugar
  • ¼ cup canola oil vegetable oil
  • ½ cup fresh milk
  • 1 tsp coffee essence optional

For the meringue

  • 4 eggs whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar

Toppings - optional

  • butter for brushing top of mamon after baking
  • sugar
  • grated cheese


  • Pre heat oven at 160°C / 320°F and grease tin molds with butter. Set aside.

Making the meringue

  • Separate egg whites and yolks. Set aside yolks for later use. In a mixing bowl, beat egg whites using a hand mixer until frothy. Tip in cream of tartar and beat again for 3 - 4 minutes. Add sugar gradually or in 3 batches while beating in medium speed until stiff peak.

Making the batter

  • Sift cake, baking powder, vanilla sugar and salt flour 3 times into a bowl. Set aside.
  • In a separate large mixing bowl, beat egg yolks using a wire whisk or hand mixer. Add sugar and submerge bowl in warm water and beat until sugar completely dissolves.
  • When sugar dissolves, remove bowl from from warm water and continue beating until pale in color. Add canola oil, fresh milk, coffee essence and the coffee granules dissolve in 1 tsp. hot water. Mix well until fully incorporated.
  • Tip in cake flour mixture and gently fold in with the wet ingredients. Continue folding in until no traces of flour left.
  • Using a rubber spatula, add 2 scoops of meringue and mix in with the batter one at a time. When completely incorporated. Transfer the batter into the meringue bowl and fold in until fully incorporated.
  • Fill prepared tin mold with 3/4 of batter then place the molds in a baking sheet. Tap the baking sheet a couple of times on top of the counter to release air bubbles.
  • Bake in pre heated oven for 20-25 minutes or until top of mamon turn golden brown and inserted toothpick come out clean.
  • Remove from oven and with a hand covered in oven mittens. tap each mold on a flat surface to avoid mamon from deflating. Immediately flip the tins onto a wire rack lined with parchment paper and release the cakes. Turn them topside up.
  • Optionally, you can brush butter on top, sprinkle some sugar and top with grated cheese. Bon appetit!



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