SUGAR FREE AMPALAYA MAMON

INGREDIENTS:

60 grams Unsalted Butter (melted)
144 grams Cake Flour
3 grams Baking Powder
80 grams Equal Gold
6 pcs. Egg Yolks
60 ml Milk
96 grams Ampalaya (mashed)

6 pcs. Egg Whites
1 tsp. Cream of Tartar
120 grams Equal Gold

PROCEDURE:

1. Boil the sliced ampalaya for 10-15 minutes then add 1 tablespoon of salt to lessen the bitterness and mashed or blender it.
2. In a mixing bowl, sift the flour and baking powder. Then add the butter, equal gold, egg yolks, milk, and ampalaya. Mix using a wire whisk until smooth.
3. In another mixing bowl, beat egg whites using a electric mixer at low speed until foamy. Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add equal gold and beat until stiff peaks form.
4. Gently fold the meringue into the egg yolk and flour mixture in 2-3 parts until well combined.
5. Fill up about 3/4 of the mamon molds with cake batter and gently tap to remove air bubbles.
6. Bake them for 20 minutes or until top turns golden brown.
7. Brush the top with butter and sprinkles some grated cheese.