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Torta Mamon Cebuano Recipe


How to make Torta Mamon Cebuano Recipe

Torta Mamon Cebuano Recipe. very rich delicacy from Cebu, spongy and sweet mamon. These Torta Mamon are in between sponge cake in texture, spongy but not fluffy and airy a bit moist yet firm almost muffin. An authentic recipe from Cebu and the original recipe calls for tuba or fermented coconut wine, and star anise. The tuba has a distinct aroma that makes your mouth watery, and the taste is sweet and with a hint of tangy at the same time. The Tuba actually used as their leavening agent and they wait for an hour or so to make the batter rise before baking it. And they used lard from pork fats to give the mamon a savory and robust flavor that makes it tasty but I find it not so healthy.

torta mamon cebuano 1

Torta Mamon Ingredients:

  • 10 egg yolks 
  • 1 cup coconut juice
  • 1 cup sugar
  • 1 star anise
  • 2½ cups all-purpose flour
  • 1 tbsp. baking powder
  • ¼ tsp. salt
  • ½ cup or 1 stick of butter at room temperature
  • ¼ cup canola oil
  • 1/8 cup fresh milk
  • 1 sm. can (168ml) sweetened condensed milk

Cooking Procedure: 

  • Line molds with paper liners, but if you don’t have you can use wax paper and greased it with butter lightly and set aside. Separate eggs and whisk egg yolks until smooth and set aside the egg whites for another recipe, such as angel food cake, meringue, lengua de gato, sylvanas and etc… 

torta mamon cebu prep1

  • Preheat your oven at 350F. Boil the coconut juice and sugar over a low heat for 5 minutes and add in the star anise at the last minute to infuse in the syrup, set aside to cool. In a bowl, sift over flour, baking powder and salt together until well mixed and set aside.

torta mamon cebu prep2

  • In a mixing bowl cream the butter until smooth and pale and add in the egg yolks and mix for a minute. Add the oil, coconut syrup and condensed milk while continuously mixing. I don’t want to waste the condensed milk left in the can, so I pour the fresh milk into can and scrape all sides and stir, then add into the mixing bowl.

torta mamon cebu prep3

  • Lastly add the flour mixture and whisk until incorporated but don’t over beat the batter. Pour the batter into the prepared molds, or divide the batter using an ice cream scoop to yield a dozen of Torta Mamon.

torta mamon cebu prep4

  • Bake in a preheated oven at 350F for about 18-25 minutes or until toothpick inserted comes out clean. Let it cool just enough you can handle it, then brush with margarine or butter lightly on top and sprinkle with caster or refined sugar on top and let it cool on a wire rack.
torta mamon cebuano 2
These Torta Mamon are truly a delectable and sinful treat. In this recipe we can’t find any Tuba here at the local markets, so I’m replacing it with coconut juice and add in the baking powder. Let’s forget about the pork fats and do it with butter instead to make our life longer and healthier. 
torta mamon cebuano 3
Replace or substitute the ingredients, incorporate what you like, invent a little bit, take a shot and share of your cooking experiment and enjoy the fruit of your labor as what other bakers do. Be happy, serve with family and friends and enjoy your Torta Mamon, a delicious goodness in every bite!!!

About pingskie

Hello, I'm Ping Joven welcome to Pinoy Desserts the home of Filipino Dessert Recipes, I love sweets and I love to share my goodies with my family and friends. I’ve spent so much time in our kitchen even though I don’t have formal cooking education, but I cook and bake a lot. I have a large collection of cookbooks. I love watching Foodnetwork Channel & YouTube cooking videos it helps me develop my skills. To my fellow home cooks and home-bakers we should keep doing what we love and enjoy being creative in the kitchen. I also love taking photos of my food but, I’m not a good photographer, so I just hope and pray that my food will make you hungry, so you won’t notice my bad composition LOL. And lastly, please have mercy on my poor writing skills, English subject has always giving me a headache and as I compose this bio I can feel a migraine starts to kick in LOL. Thanks for visiting, have a nice day and may the blessings chase you today!


  1. Hope i can make this as good as you do since it looks good! :3

  2. hi, did you use the bottled coconut juice or the ones in tetrapack? i’d really want to try your recipe, and fresh coconut juice is kind of difficult to find in this part of the world. thanks

  3. hi is it coconut milk or water from the coconut itself… you know when you cut the coconut open water will come out.. so is that what you called coconut juice?

  4. Hello! How many tortas (regular size tins) for this recipe? Thanks!

  5. Thank you so much for sharing your own recipe. I don’t use lard when cooking (never will I), so it is nice to have your recipe. We don’t have tuba here in the US either (or at least where I am at) and coconut juice is a goo substitute. I want to make these for my son’s teachers and hopefully they will love it. It will be something they haven’t tasted before. I used to enjoy some Tortang Mamon every time we travel to Cebu and it was always a treat for me as a kid. I miss it. Thanks again!

  6. I’m baking torta right now of course very excited what it’s gonna turned out. I’m originally from Cebu and currently living in Florida. Torta was very popular back in time especially during fiesta. Tita’s recipe I was basically browsing, but yours looks just fine though. Thanks for sharing.

  7. I’ve made torta before but I’ve never made this version with the anise star and syrup. How long do you leave the star in the syrup?

  8. Hi. Where can you buy Torta molds? Thanks

  9. What size of torta molds did you use?

  10. i made this today and it is sooo yummy. Thank you for sharing your recipe.

  11. Thank you for the recipe. I’ve been looking for this because this is one of my favorites back home..Yours is simple n easy to follow. I’d tried it and it was soft n yummy, just the way I liked it.

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