Ma Lai Go

Ingredients:

Group A
Mauri Butter Cake Mix 220g
Eggs100g
Water60g
Baking Soda2g

Group B
Oil60g
Pandan Coconut Flavor Code : 1003g  

Baking Step:

  1. Using whisk, mix Group A at high speed for 3 minutes.
  2. Fold in Group B until well combined.
  3. Pour the batter into 6’ tin and steam for 26 – 28 minutes.

Travel Cake

Ingredients:

Cake Base
Group A
Pinnacle Cake Margarine 250g
Oil80g

Group B
Golden Cake Mix 550g

Group C
Eggs200g
Water80g
Glycerine40g
Cocoa Powder70g

Cream Cheese
Cream Cheese500g
Icing Sugar150g
Eggs1 nos
 

Baking Step:

Cake Base
  1. Using paddle, mix Group A at slow speed for 30 seconds.
  2. At slow speed, add in group B and mix until well combined or about 30s – 1 min.
  3. Add Group C within 2 minutes and further mix for 1 minutes at slow speed. Scrap bowl. Mix at medium speed for 2 minutes.
  4. Fill half of the paper tray or baking tin with batter. Pipe in a layer of cream cheese and then top with batter again.
  5. 5. Bake at 170oC for 22 – 25 mins depending on oven characteristic.
Cream Cheese
  1. Beat cream cheese and icing sugar until smooth.
  2. Add in eggs and beat until well mixed.

Biscoff Ice Cream Cake

Ingredients:

Chocolate Sponge
Pinnacle Sponge Mix – Chocolate500g
Eggs500g
Water125g
Corn Oil125g

Biscoff Ice Cream
Lotus Biscoff Spread130g
Mauri Instant Custard Mix100g
Full Cream Milk500g
Mauri Non-Dairy Whip Topping500g
Condensed Milk75g
Lotus Biscoff Biscuits (Crushed)100g

Baking Step:

Chocolate Sponge Cake
  1. Prepare three 6 inch round cake tin and line with parchment paper on the bottom.
  2. In a mixing bowl, add in eggs, water and Pinnacle Sponge Mix – Chocolate. Whisk at slow speed for 1 min. Scrap bowl, mix at high speed for 5 mins. Lastly, add oil and mix at slow speed for 30s.
  3. Pour 350g batter into prepared cake tins. Bake at 180°C for about 20 – 25 mins. Baking conditions vary depending on the batter scaling weight and oven characteristic.
Biscoff Ice Cream
  1. Using whisk, whip Mauri Non-Dairy Whipped Topping and condensed milk at high speed until achieve soft peak.
  2. Mix lotus biscoff spread, Mauri Instant Custard Mix and full cream milk until homogenous. Combine into the cream and crushed lotus biscoff biscuits.
Assemble:
  1. Prepare three 6 inch detachable cake tin line with parchment paper at the sides.
  2. Cut each chocolate sponge cake into 3 equal slices and put 1 slice into the cake tin. Pour in 180g biscoff ice cream, spread evenly and cover with another slice of cake.
  3. Pour in another 180g biscoff ice cream, spread evenly and cover with a slice of cake.
  4. 4. Freeze for a minimum of 5 hours before unmould and decorate with Mauri Non-Dairy Whipped Topping and lotus biscoff biscuits.
   

Sakura Swiss Roll

Ingredients:

Group 1
Pinnacle Sponge Mix350g
Eggs390g
Water98g

Group 2
Corn Oil98g

Group 3
Mauri Sakura Kularome6g
Pink Color1 drop

Baking Step:

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape bowl to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 5 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30s.
  5. Split batter into 2 parts. First part is 500g and second part is 400g.
  6. Add in Mauri Sakura Kularome and color (Group 3) into the 500g batter and mix well.
  7. Pour the first part of 500g sakura batter into the baking tray and spread out evenly.
  8. Gently spread out the plain batter on top of the sakura batter.
  9. To make the hurricane effect, you need to use the back for the spoon, place it in the batter and touching the bottom of the tray, move in the direction as per diagram A below.

Caramel Pudding Purple Sweet Potato Cake

Ingredients:

Pudding
Sugar200g
Water100g
Egg Yolk85g
Whole Egg125g
Mauri Custard Powder17g
Condensed Milk350g
Evaporated Milk435g
Arrow Vanilla Kularome6g

Purple Sweet Potato Sponge Cake
Mauri Purple Sweet Potato Cake Mix 400g
Whole Egg400g
Water50g
Corn Oil50g

Baking Step:

Pudding
  1. Prepare two 8.5 inch x 8.5 inch square cake tin and lightly spray with oil.
  2. Add sugar and water into a pot and bring to boil until light caramel colour. Pour 150g caramel into the cake tin. Set aside and let it cool down before use.
  3. In a mixing bowl, add in egg yolk, whole eggs and Mauri Custard Powder. Mix well with hand whisk. Gradually add in condensed milk, evaporated milk, Arrow Vanilla Kularome and mix well. Sieve the pudding mixture to get rid of any air bubbles and lumps.
  4. Pour 500g of the pudding mixture onto the cooled caramel and set aside.
Purple Sweet Potato Sponge Cake
  1. In a mixing bowl, add in whole eggs, water and Mauri Purple Sweet Potato Cake Mix.
  2. Using whisk, mix at slow speed for 1 minute. Scrap bowl then switch to high speed and mix for 6 minutes. Lastly switch to slow speed, add oil and mix for 30 seconds.
  3. Pour 650g batter onto the pudding mixture. Bake at 160°C (top heat) and 150°C (bottom heat) with water bath for 65 minutes. Baking conditions vary depending on the batter scaling weight and oven characteristic.
  4. 4. Remove from oven, invert cake onto a cake board and unmould from cake tin. Flip over and let it cool. Keep chill before serving.
   

Rainbow Cake

Ingredients:

Group 1
Mauri Sponge Mix1000g
Whole Eggs1000g
Water250g

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):

Milk250g
Tea Powder10g
Garam Masala Spice (McCormick)5g

Ingredients (Brown Butter Glaze):

Salted Butter120g
Cardamom powder1g
Icing Sugar160g
Milk40g

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.
 

Cekodok Pisang

Ingredients:

Mauri Self-Raising Flour200g
Mashed Banana470g
Sugar70g
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.
 

Red Velvet Brownie

Ingredients:

Mauri Red Velvet Cake Mix135g
Eggs46g
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.
 

Chocolate Brownie

Ingredients:

Group 1
Mauri Chocolate Brownie Mix135g
Whole Eggs40g

Group 2
Dark Chocolate35g
Salted Butter35g

Baking Step:

  1. Melt Group 2 over double boil. 
  2. Using hand held mixer, mix Group 1 at slow speed for 1 min. 
  3. Scrape bowl, mix at 2nd speed for 2 mins.
  4. old in Group 2 while chocolate is warm.
  5. Pour batter into aluminum foil tray (100 x 84 x 35) mm.
  6. Bake at 170°C for 25 – 28 mins. 
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