this is the 3rd time i tried this mamon recipe. i read that you can use this as the base for krema de fruta. the recipe is crazy with egg whites. i learned that the fluff is made of egg whites in general hehe. so that's why it's so ampaw, it's just egg white bubbles :p and sugar.
if you make mamon, surely you can make leche flan with all the egg yolks you'll have.
i remember my second attempt was a disaster. i didn't know how to fold then. so i just dumped all the flour in the egg white bubbles, mixy mixy nang onti, ayun. marami pa palang flour lumps. when we sliced the mamon (cake form sya noon) surprise, surprise! raw flour lumps, pampagana! hahaha.
the third trial was edible :) complete with cheese. just don't expect it to make you full because it's just air, sugar, egg whites, and flour.
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