Comments on: Mango Jam Cookies a la Marketman

by: CC

Thu, 21 Feb 2008 05:47:31 +0000

My lola used to bake amazing masa podrida cookies too, and the recipe is very similar to what Maria Clara shared, except the egg yolks weren’t boiled.

by: joey

Wed, 25 Apr 2007 10:05:27 +0000

They actually look perfect with the top crust bursting open :) These look like something I’d really like…hmmm I have to get cracking on that jam!

by: sylvia

Wed, 25 Apr 2007 06:52:38 +0000

Mmmmmm, masa podrida! Brings back memories of my childhood. My mom used to make masa podrida using my lola’s recipe. It was so addicting. I guess I should ask my mom for the recipe and start baking it for the kiddos.

Your masa podrida does look blond. As for the top crust cracking, I remember that my mom’s version had vents on the top crust, like a little cross or X in the middle. You really need to create a vent, much in the same way as when you put vents in a top crust of a pie.

by: Katrina

Wed, 25 Apr 2007 06:05:03 +0000

These look great! (I love anything with pie crust.) I agree, though, a more golden color would make them perfect. Have you tried those little mango tarts from Cebu? I can’t remember the brand, but they don’t look like empanaditas; it’s like a square of crust with mango jam in the middle, then the two corners folded over the top. It’s now available in Manila groceries, usually in a hard plastic container (not a bag). Those are really good for a commercially-produced pastry. I can eat half a pack without even noticing. Also, has Mrs. MM tried the Masa Podrida from Good Shepherd Baguio? I saw those for the first time last year and really liked them, but they’re not to everyone’s taste.

by: RobKSA

Wed, 25 Apr 2007 05:29:54 +0000

That really looks “yummy”!