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.

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.

Other notable variants of dry and crunchy broas include the camachile cookies and the lengua de gato cookies.
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.
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.
Other notable variants of dry and crunchy broas include the camachile cookies and the lengua de gato cookies.
Mamón