Rhian Cordero’s Mamón

Originating in the Philippines, this fluffy, soft, and delicious dessert carries many memories for senior Rhian Cordero’s family. Mamon, similar to a sponge cake, is relatively easy to make and can be paired with a variety of toppings such as fruit, chocolate, and ube — a sweet purple yam often picked by Cordero’s family.

“When I was a kid, it was really easy for me to make, and my grandma would teach it to me a lot, and it has a really deep meaning in my family,” Cordero said.

Mamon reminds Cordero of the lessons she learned when visiting her grandmother’s bakery in the Philippines.

“When I went to the Philippines, my grandma would teach me this in her bakery, and I remember all of the bakers trying to teach me how to make this dish, and I had a lot of fun making it.”

To Cordero, mamon is more than just a dessert; it’s a cherished family tradition. Cordero hopes to pass the recipe on to future generations and friends in order to keep the tradition alive and spread the joy it has brought to her family.

“She passed this down to me as something I can make for friends and families, and so I can share our recipe,” Cordero said.

This simple and quick recipe is perfect for the holidays, bringing warmth and a sense of tradition. Its versatility makes it easy to customize with toppings and mix-ins, allowing for a variety of flavors.