Rainbow Cake


Group 1
Mauri Sponge Mix1000g
Whole Eggs1000g

Group 2
Corn Oil 1000g

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 6 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30 seconds.
  5. Split batter into 6 bowls. Add in colours with amounts as desired and mix well.
  6. Pour batter into 8” baking tins and bake at 180 – 190°C for about 30 mins.
  7. Leave to cool before cutting and assembling into a rainbow cake.

Masala Chai Cake

Ingredients (Chai Tea):

Tea Powder10g
Garam Masala Spice (McCormick)5g

Ingredients (Brown Butter Glaze):

Salted Butter120g
Cardamom powder1g
Icing Sugar160g

Ingredients (Cake):

Salted Butter180g
Golden Mix250g
All Purpose Flour50g
Skinless Hazelnut (Roasted)50g

Baking Step (Chai Tea):

  1. Add all ingredients in a pot, bring to boil at medium heat. Remove pot from heat and let chai tea cool to room temperature.

Baking Step (Brown Butter Glaze):

  1. Cook salted butter in a pan at medium heat for about 2 – 4 minutes, until it turn brown like caramelize sugar. Add cardamom powder.
  2. Remove from heat, add icing sugar in several parts and keep mixing simultaneously.
  3. Add milk and mix until glaze consistency.

Baking Step (Cake):

  1. Preheat oven at 170°C.
  2. Beat salted butter and golden mix at slow speed for 1 minute.
  3. Scrape sides of bowl, mix at high speed for 5 minutes.
  4. At slow speed, gradually add in chai tea and mix until well combined.
  5. Switch to medium speeds and mix for another 2 minutes. Lastly fold in all-purpose flour and roasted hazelnut.
  6. Pour 300g batter at octagonal chrysanthemum tin bake for 30 – 35 minutes.
  7. Lastly glaze on cake while glaze is still warm.

Apam Balik Cookies


Mauri Classic Cookies Mix 350g
Salted Butter/Margarine 120g
Ground Peanut100g
Cream Corn (blended)90g
Sweet Corn Emulco5g



Baking Step:

  1. Mixing Group A at slow speed for 1 minutes. 
  2. Scrape down sides, and continue mixing at medium speed for 1 minutes. 
  3. Use rolling pin to flatten the dough.
  4. Use round cutter to cut out, and each round shape divide to 6 small pieces. Place the cookies on the prepared baking tray.
  5. Egg wash on top of cookies and sprinkle some peanut chunk and sugar.
  6. Bake at 1700C for 10-12 minutes. Baking conditions vary depending on oven characteristics.

Cekodok Pisang


Mauri Self-Raising Flour200g
Mashed Banana470g
Salt1 pinch

Baking Step:

  1. Mix all ingredients until homogenous. 
  2. Heat oil in a wok over medium heat for deep frying. Scoop out the batter and drop into the hot oil. 
  3. Deep-fry until the fritters are golden brown in colour and crispy.
  4. Remove and drain on paper towels. Serve.

Cocktail Pudding

Ingredients (Cake):

Mauri Custard Powder200g
Evaporated Milk600g

Baking Step:

  1. Combine Mauri Custard Powder and water into a pot and mix well until custard powder fully dissolved. 
  2. Heat up pan over low heat, add in evaporated milk and sugar. Constantly mix until mixture is thickened. 
  3. Pour custard mixture (about 50g) into small mould, let it cool slightly and refrigerate for 3 hours. Serve with vanilla sauce and fruit cocktail.

Red Velvet Brownie


Mauri Red Velvet Cake Mix135g
Melted unsalted butter68g

1 recipe makes 4pcs of red velvet brownies

Baking Step:

  1. Mix premix and eggs together at slow speed for 1 min. 
  2. Scrape bowl, gradually add in melted butter at medium speed until fully absorbed. Mix for another 1 min at medium speed. 
  3. Pipe 60g batter in small aluminium tray (4 inch x 3.5 inch x 1.5 inch) and add 5-10g of cream cheese on top of the batter and marble it.
  4. Bake at 170°C for 22 mins.

Red Velvet Cookie


Mauri Red Velvet Cookie Mix 135g
Cream Cheese55g
Butter 25g

Baking Step:

  1. Beat cream cheese until smooth and add in all ingredients.
  2. Mix until dough is formed and cleans up the sides of the bowl (about 2 –3 mins).
  3. Fill batter into piping bag & pipe onto a non-stick baking tray, flatten it.
  4. Bake at 180°C for 12 – 15 mins. Baking profile depends on oven variations.



Mauri Pancake Mix135g
Eggs 30g
Milk 95g
Oil 5g

Baking Step:

  1. Using whisk, mix all ingredients until well combined.
  2. Scoop a small amount of batter onto a non-stick pan and cook until bubbles appear on the surface. Flip and cook until golden-brown.
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