Pandan Mamon

Ingredients for Pandan Mamon

• 8 eggs, whites and yolks separated
• 1¼ cups sugar, divided
• ⅓ cup water
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1¾ cups all-purpose flour, sifted
• ⅓ cup butter, melted, plus more for brushing
• 1 teaspoon cream of tartar
• 1 tablespoon buko pandan flavouring
• Pandan leaves

How to cook Pandan Mamon

1. 1.Beat egg yolks, ½ cup sugar, and water at high speed until combined.
2. 2.Mix in baking powder, salt, flour, melted butter, and buko pandan flavouring on low speed; set aside.
3. 3.Beat egg whites with cream of tartar on high until frothy. Gradually add remaining sugar and beat to stiff peaks.
4. 4.Gently fold yolk batter into egg whites. Line muffin pans, place one pandan leaf in each, and fill cups three-quarters full.
5. 5.Bake at 180°C for 15 minutes, until set and springy. Brush warm mamon generously with melted butter before serving.