This Mamon Tres Leches is a copycat recipe from the restaurant Offbeat in Manila. You can make it at home just by using your favorite premade Mamon and soak it in coconut milk. Finish it off by topping it off with fresh whipped cream and a drizzle of Patis Caramel.
I had this Mamon Tres Leches at Offbeat when I was in Manila last December. Honestly I found it too dry, it didn't taste soaked. Having liked the flavors and the idea of using Mamon as a base, why not try to make it more pudding like?
The key is to poke bigger holes in the cake so that it can absorb more of the coconut milk soak. Then you have to leave it in the refrigerator overnight so that the condensed milk that you added has a chance to thicken. That is when you get the pudding like texture of a really good Tres Leches cake.
Key Ingredients
Mamon - Use any ready made Mamon that is your favorite. I happen to always have some packets of Red Robin in my freezer if I ever wanted to make a quick cake.
Coconut Milk - In this recipe I used a whole can, however if you are in the Philippines or another tropical area where you can get fresh coconut milk use that.
Coconut Condensed Milk - To keep with the coconut theme I also used coconut condensed milk, but you can use regular condensed milk instead if that is easier for you to find.
Heavy Cream - You need to add a splash to the soaking mixture and then use the rest as a topping.
Coco Jam - To me Lily's Coco Jam is the best, but use your favorite.
Patis - Of course the patis to use is Rufina.
Soak The Mamon Tres Leches
Since we are using pre-made Mamon, we can start the recipe off with the soak.
Combine the can of coconut milk, condensed coconut milk and ¼ cup of heavy cream.
Whisk until smooth.
Place a mamon in a serving bowl.
Then use the end of a chopstick to poke holes all over the cake. Don't worry that the holes are big. Once the soak is absorbed the holes go away.
Pour ¼ cup of the coconut soak mixture all over the poked mamon.
Make sure you spread it all over and it spills over the side. Repeat this process for the other mamon and then cover and leave to chill in the refrigerator overnight.
Make The Toppings For Mamon Tres Leches
The next day or just right before serving make the whipped cream and Patis Caramel.
Pour the leftover cream into a chilled bowl.
Using a hand whisk, beat the cream until it just holds its shape. That will take about 5-8 minutes. Put in the refrigerator to chill until you need it.
To make the caramel, put ¼ cup of coco jam in a small bowl and add ¼ teaspoon of patis.
Mix well until the patis is fully combined. Taste and add a touch more until it is just the right balance of sweet and salty.
Assemble the Mamon Tres Leches Dessert
You can serve it two ways. One option is to add the cream and caramel yourself just before serving. The second option is to plate the whipped cream and Patis Caramel and have your guests add their own toppings.
Take the soaked Mamon Tres Leches out of the refrigerator.
Top with a dollop of whipped cream.
Then drizzle some Patis Caramel all over the top.
Dig in and enjoy!
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Equipment
- Whisk
- Bowl
- 8 Small Serving Bowls
Ingredients
- 8 Butter Mamon
- 1 Can Coconut Milk (400ml)
- 1 Can Coconut Condensed Milk (320ml)
- 8 oz Heavy Cream ¼ cup for soak, the rest for whipping
- ¼ Cup Coco Jam
- ¼ Teaspoon Patis (Fish Sauce)
Instructions
- Combine the can of coconut milk, condensed coconut milk and ¼ cup of heavy cream. Wish until smooth.
- Place each of the mamon in its own serving bowl. Then poke all the mamon with the pointy end of a chopstick. Make sure there are holes all over. Pour about ¼ cup of the coconut mixture all over the poked mamon. Make sure it spills over the top and that it goes over all the holes. Cover and leave to chill in the refrigerator overnight.
- Just before serving place a clean bowl and whisk in the freezer for about 10 minutes. Take it out and pour in the rest of the heavy cream. Beat for about 5-8 minutes until it starts to hold its shape. Don't overheat or else the cream will turn into butter chunks. Place in the refrigerator to chill until serving.
- To make the patis caramel place ¼ cup of coco jam in a small bowl and add ¼ teaspoon of patis. Stir to combine and taste. Add more patis if needed to your taste.
- To serve, take the chilled Mamon Tres Leches out of the refrigerator along with the whipped cream. Top with about 2 tablespoons of cream and drizzle with the patis caramel.
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