40 responses

  1. jenny
    September 1, 2008

    thank you for sharing…looks so yummy. will definitely try it. thanks again!


  2. still_water
    September 14, 2008


    I love to try all your recipes. It all look scrumptious, especially that most came from a chef and some passed on recipes.

    I just have one suggestion. I think it’s better if there is number of servings indicated.

    Kudos to your website!


  3. michelle
    February 22, 2009

    is it 1/3 tsp orange extract or 1/4 tsp? In the ingredient list it’s 1/3 and in the instructions it’s 1/4.


    • noemi
      February 22, 2009

      1/3 tsp


  4. Susie
    April 3, 2009

    Hi Noem! Do you have the recipe for ube mamon and mocha mamon?


  5. Lorna Lardizabal Dietz
    April 4, 2009

    Noems, I sent Susie some suggestions for mocha and ube mamon.

    As for Minna Picache, I will try to meet her in my next trip to San Francisco. I kept all the Sylvia Reynoso recipes. I still get tickled pink that Sylvia, Nora Daza, you, and I had the same teacher, Matilde de Guzman.


    • oyen
      October 23, 2009


      Can I also have the recipe for ube and mocha? Thanks!

      I’m also looking for sylvanna and sansrival recipe.

      This is truly a great Pinoy site…


  6. Alma Ilagan
    April 21, 2009

    Can I also have the Ube and Mocha Mamon recipe please?
    I really enjoy all of your recipes here. Thank you for sharing.

    More power to your website!…..


  7. Alma Ilagan
    April 23, 2009

    I just tried your Korean beef stew last night, it was really good! My husband loved it too. The only thing I altered was the soy sauce. I only used 1/2 cup instead of the 3/4 cups that was recommended. Thanks!


  8. Aileen Bacoco
    August 22, 2009

    ………Elow Poh, description of the product Please, thanks


  9. tanja lumba
    November 6, 2009

    where do i buy mamon molds?


  10. jaleesa
    January 29, 2010


    will try this recipe tomorrow :)

    do you mind if i ask for the recipe of ube mamon and mocha mamon pls?

    thank you for sharing this recipe with us. god bless.


  11. Shirley
    April 11, 2010

    hi noems, itried this special mamon of yours & they are truly gorgeous. My friends & I really enjoyed eating them in anafternoon snack. Just wondering if u can email me the recipe for the mocha flavor? & if it isn’t too much to ask also if u have a chocolate version as well…thanks very much!


  12. Shirley
    April 11, 2010

    hi noems, i tried this special mamon recipe of urs & they are truly gorgeous. my friends & i really enjoyed eating them in an anfternoon snack. just wondering if u have a mocha or chocolate version of this recipe as i also loved them both. thanks for sharing this recipe. more power!!!


  13. Papoose
    April 30, 2010

    Do you have Silvia Reynoso’s recipe for a pineapple upside down cake? Can I have it please? Thanks.


  14. NEHT
    May 9, 2010

    wow!my favorite!but my problem is,i ask any big groceries here in finland about cream of tartar but they dont know whats that cream of tartar is?is there anybody can help me about this matter please?


  15. bakerista
    June 9, 2010

    Hi. I tried your recipe but with the 1/4 tsp of orange extract. It’s still turned out good. I’m sure it would be better if it was 1/3 tsp! I must’ve read the recipe wrong. By the way, I live in Canada. Where do you buy mamon molds? I’ve seen brioche molds but I really like the way your photo looks…exactly like the mamon I used to eat back home. Are they called something else in English? Will you be posting the ube and mocha mamon as well? I’d love to try them out. Thanks again for such a wonderful recipe!!!


  16. abigael
    July 29, 2010

    hi! thanks for sharing this recipe. it was so deli! i was wondering why mine turned out to be bubbly? is it that i overbeat the eggwhites? do i need to preheat the oven first? thanks! love your blog!!


  17. KC
    September 21, 2010

    Hi, thanks for the recipe! I was wondering–about how long is the diameter of a “big” mold and how long is that of a “small” mold? I’m trying to decide what size to buy.


  18. Migz
    September 25, 2010

    Hi! Would appreciate if you can send me the recipe of the ube and mocha version as well. & would you happen to have a chocolate spongecake recipe? I live in Australia and they don’t sell cake flour here but saw some posting of an alternative to a cake flour – adding 1/4 cup of corn flour to 1 4/3 cup of all-purpose flour. Would you have any other suggestions to a substitute for a corn flour? Thanks in advance.


  19. Elona Gay Castillon
    October 27, 2010

    Hello,I tried this recipe yummy we enjoyed it.Can I ask if you have the ube mamon and mocha mamon,please and Thank you.


  20. anne marie
    November 10, 2010

    may i have the mocha and ube versions also?
    i’m trying out new recipes to show to the baking club at my school :]


  21. Sarah
    November 15, 2010

    These look fantastic. A friend was just telling me about the mocha version of these. Do you mind telling me how I would alter the recipe to make them mocha?
    Thanks so much!


  22. ramon
    November 21, 2010

    thanks but it seems not a healthy food – cholesterol producing recipe, can you reduce the number of eggs and no butter


  23. NEHT
    December 4, 2010

    Hello! I enjoyed making your recipes.Is there any alternative for cream of tartar please?im just new here in Finland and cant speak finnish to ask cream of tartar in the market.once i ask for it but they dont know whats it! thanks!


    • ralph
      January 22, 2011

      use 2tsp fresh lemon extract


  24. Julia
    December 28, 2010

    can i also have the recipe for the ube and mocha pls? thanks!


  25. Julia
    December 28, 2010

    can i also have the recipe for the ube and mocha mamon pls? thanks!


  26. Eve
    February 1, 2011

    Ill surely try this recipe, can i also have the ube and mocha version please? thanks,more power to you


  27. jayne
    February 9, 2011

    is there any alternative of cream of tartar?or is it ok to eliminate this cream?here in Finland,they dont know about this cream of tartar,there is tartar sauce like mayonaise,but they dont know this cream of tartar.


  28. BakeTrail
    May 23, 2011

    Thanks for sharing the recipe. Can’t wait to try dipped in yema, i.e. the half moon made famous by Pendy’s, Bacolod.


  29. butterbabycakes
    June 27, 2011

    thanks for sharing the recipe,been looking for it for ahile. can you use the brioch mold ? More power to you.


  30. hungrynez
    July 19, 2011

    looks so heavenly soft and fluffy. i will surely save this one for my future use. thanks!


  31. digidiva
    July 24, 2011

    thank you for sharing this recipe! it’s definitely a keeper. i replaced the lemon and orange extract to lemon and orange rinds since I didn’t have the former and it still came out very well!


  32. Myrna
    July 30, 2011

    Hi Naome,
    I’ve been trying to make a birthday cake for my daughter’s birthday, and I like the way we do it in the Philippines but I can not produce that fluffy and light texture, how do they do it. Thank you for your help.


  33. bilog
    February 16, 2012

    Can you send me the recipe for the Ube and Mocha mammon please?
    Also do you have a recipe for buko pie?

    Thank you!


  34. lilibeth
    April 1, 2012



  35. lilibeth
    April 1, 2012

    hi. can i please have the recipe for mocha & ube please. thank you.


  36. Joie
    March 29, 2013

    It looks good and yummy want to try it tomorrow. Can i ask for your mocha recipe as well pls? Thank u


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