Comments on: Mango Jam Cookies a la Marketman

By: CC

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

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

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

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

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

That really looks “yummy”!

By: Marketman

Marketman — Wed, 25 Apr 2007 03:08:49 +0000

lojet, thanks for that link and oh, the thumbprint trick is a good one! Maria Clara, that masa prodrida sounds close to the one my wife is seeking! Fried neurons, you really need to give pies a try, they are super easy and lots of interesting variations can be done… Marvin, I would have folded if the dough were soft enough… see the upcoming post on langka turnovers for the results… Mrs. M, ravioli mold might work, but maybe a hassle to get the cookies out? Mila, I do have to try a more classic shortbread recipe with the jam… The Steak Lady, try to brown them a bit more than mine, they look better that way!

By: Marketman

Marketman — Wed, 25 Apr 2007 03:04:55 +0000

kathygirl, yes I know what you mean, they give me some every night at the hotel I stay at in Cebu…they are good! But somehow the cebu dough is softer, more like empanaditas nga. Mine are flakier. Maybe I need to add more butter and water to the dough, or they add a little milk perhaps?

By: kathygirl

kathygirl — Wed, 25 Apr 2007 03:00:50 +0000

does it taste like those mango empanadas you can buy in cebu and bacolod? have you tried those MM?

By: The Steak Lady

The Steak Lady — Wed, 25 Apr 2007 02:29:34 +0000

MM, can i just say… WOW!! i’m off to the oven to try this one out. Looks like a keeper.

By: mila

mila — Wed, 25 Apr 2007 00:49:49 +0000

Have you tried to make shortbread (plain) and then filled it with mango jam?

All this mango jam posts make me think of how else to use it in other dishes (as a side dish to curry, or a dollop in a halo-halo like ice dessert). Hmmm, mango bread.