Broas

The ladyfinger version of mamón is known as broas or broa. The name is derived from Portuguese broa, a type of corn and rye bread from Portugal and Galicia. Broas can either be soft and spongy or crunchy and cookie-like. They are commonly eaten paired with coffee or hot chocolate (sikwate). They are also traditionally used to make icebox cakes in the Philippines, including crema de fruta and mango float.^[6][7]

Among Muslim Filipinos, broa (also spelled b'rua, bulwa, or baulo) is a derivative dish. They are eaten similarly and can also come in soft or crunchy versions, but they have a more irregular muffin-like shape. The soft version is like a smaller version of mamón, while the crunchy version is more properly mamón tostado. They are popularly eaten during special occasions and festivals, like Hari Raya.^[8][9]

Other notable variants of dry and crunchy broas include the camachile cookies and the lengua de gato cookies.^[10]

Mamón tostado

Mamón tostado is basically a cookie-like version of mamón (from Spanish: tostado, lit. 'toasted'). It uses the same ingredients and is similarly airy, but it is baked until dry and crunchy.^[11]

Pianono

Pianono or pionono is a rolled version of the mamón. It is typically sold as "cake rolls" in modern times due to its resemblance to the Swiss roll. Originally, its filling was composed only of sugar and butter or margarine, like all other kinds of mamón. It is also traditionally much smaller in diameter than Swiss rolls. But modern versions are larger can vary significantly in the fillings and are usually frosted.^[12][13]

Puto mamón

Puto mamón is regarded as a type of puto (steamed cake).^[14][15]

Taisan

Taisan is a loaf-like version of mamón. Like mamón, it is typically slathered in butter and sprinkled with sugar and cheese.^[16] Taisan was first developed in Pampanga. It literally means "whetstone" in Kapampangan, and is named for its shape.