Mauri Donut Mix 1000g
Mauripan Instant Yeast 15g
Pinnacle Shortening50g
Cold Water 480g

Baking Step:

  1. Using a spiral mixer, combine donut mix with yeast and dry mix at slow speed for 1 min.
  2. Add in cold water and mix at slow speed for 3 mins. Switch to high speed and mix for 1 min or until combined.
  3. Add shortening and mix at slow speed for 1 min. Change to high speed and mix for 4 mins or until 80% of window pane is achieved. (Temperature of final dough should be around 25-28°C)
  4. Rest dough for 10 mins. Sheet and cut dough to desired thickness, shape and size.
  5. Proof the donut at 35°C, with 75% humidity for 30 min.
  6. Remove from proofer and allow to dry for 30 minutes (until skin of donut is dry to touch).
  7. Fry donuts at 190°C, around 1 mins 15s each side.

Yuzu Mousse


Mauri Classic Cookies Mix180g
Unsalted butter 250g
Ground Almond40g

Yuzu Yogurt Mousse
Mauri Non-Dairy Whip Topping500g
Gelatine Powder20g
Mauri Lemon Yellow Colour1.5g
Yuzu Fruit Mix125g

Baking Step:

  1. In a mixing bowl, add in all ingredients for crumble and mix well in slow speed for 1 minutes until combined.
  2. Spread out on a baking tray and bake at 170°C (top and bottom) for 10 – 15 minutes until golden brown.
  3. Once the crumble is cool to touch, break up to smaller pieces and place at bottom of mousse cup. Set aside.
Yuzu Yogurt Mousse
  1. In a small bowl, soak gelatine in water and set aside to bloom.
  2. In a large bowl, combine yogurt, sugar and bloomed gelatine.
  3. Heat over water bath until sugar and gelatine is dissolved. Set aside to cool.
  4. Once the mixture is cooled, add in Mauri Lemon Yellow Colour & yuzu fruit mix and mix well.
  5. In another mixing bowl, whip Mauri Non-Dairy Whipped Topping at high speed until soft peak and mix well.
  6. Fill yuzu yogurt mousse onto the crumble inside the mousse cup. Top with some yuzu fruit mix and decorate as desired.

Onde Onde Smoothies


Gula Melak Syrup
Gula Melaka Kularome200g

Pandan Smoothies Mauri Non-Dairy Whip Topping (Frozen)200g
Cold Water200g
Mauri Pandan Coconut Flavor Code : 100 3g

Coconut Smoothies Mauri Non-Dairy Whip Topping (Frozen)150g
Coconut Cream80g
Cold Water100g

Baking Step:

Gula Melaka Syrup
Boil sugar and water until dissolve, remove from heat. Add in Gula Melaka Kularome and mix well.

Pandan Smoothies
Blend until homogenous for about 15 – 20s.

Coconut Smoothies
Blend until homogenous for about 15 – 20s.

  1. Pour Gula Melaka Syrup into a cup as the bottom layer.
  2. Pour Pandan Smoothie on top as the second layer.
  3. Lastly pour in Coconut Smoothie until 80% full as top layer.
  4. Sprinkle some toasted coconut flake on top for decoration. Serve cold.

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.

Sakura Snow Skin Layer Mooncake

Ingredients (Cake):

Group A
Mauri Butter Cake Mix100g
Unsalted Butter235g

Group B
Condensed Milk65g
Egg Yolk135g
Sakura Flavor10g
Pink Flavor 1-2 drops (as desired)

Baking Step:

  1. Preheat oven at 200° bottom. 
  2. Whisk Group A at high speed for 5 minutes. 
  3. In slow speed, add in Group B until well combined.
  4. Change to high speed, mix for 5 minutes.
  5. Poor 300gm batter into 14″ x 16″ tray and bake for 10 – 12 minutes. 

Ingredients (Cream Cheese Filling):

Cream Cheese200g
Icing Sugar75g

*Beat cream cheese and icing sugar until creamy

Baking Step:

  1. Spread about 100g cream cheese filling onto cake and roll up. 
  2. Slice into 5.5cm each, and use cream cheese filling to crumb coat. 
  3. A er crumb coat, freeze for about 15 minutes.

Ingredients (Sakura Snow Skin):

Snow Skin200g
Cold Water115g
Sakura Flavor1g
Pink Color0.2 (as desired)

Baking Step:

  1. Mix all ingredients together, and rest for 30 minutes. 
  2. Divide snow skin dough into 70gm and wrap over roll cake. 
  3. Use mooncake mold to press out and chill before ser ve.



Mauri Donut Mix 500g
Mauripan Instant Yeast 11g
Vegetable Oil 25g
Cold Water (0-1°C) 230-245g

Baking Step:

  1. Put all the ingredients in a mixer with dough hook attached.
  2. Mix until the dough is fully developed.
  3. Rest dough for 10 mins and cover the dough to prevent skinning.
  4. Roll the dough and cut with donut cutter.
  5. Leave to proof at room temperature for 40 – 45mins.
  6. Fry the donut until golden brown.
  7. Coat the donut with various type of Mauri Donut Coating or dusting sugar.



Cream cheese 225g
Sugar 95g
Dairy cream 75g
Mauri Non-Dairy Whip Topping 150g
Instant Coffee powder 12g
Hot water 360g
Marie biscuit 36 (pcs)
Cocoa Powder (for deco)

Baking Step:

  1. Mix the instant coffee powder and hot water together in a small bowl and set aside.
  2. Combine cream cheese and sugar in a mixing bowl. With a paddle, mix for 1 min at slow speed then scrap the bowl. Change to medium speed and mix for min until the sugar is incorporate.
  3. Whisk together dairy cream and Mauri Non-Dairy Whip Topping for 2 mins at high speed until achieve medium soft peak.
  4. Split the whipped cream into 2 parts. Fold cream into the cream cheese mixture part by part until well combined. Set aside for assemble. 


  1. Prepare 6 glass cups, put 3 pcs of Marie biscuit into each cup and pour in 30g of coffee to soak. Pipe in 45g of mousse. Repeat with another layer. 
  2. Lastly, dust with cocoa powder. 

Raspberry Mousse Cake

Cake Base Ingredients:

Pinnacle Sponge Mix – Chocolate 500g
Egg 500g
Water / Milk 125g
Corn Oil 125g

Raspberry Mousse Ingredients:

Raspberry puree 190g
Sugar 15g
Water 40g
Glucose 50g
Gelatine sheet 4pcs. (soaked in water) 12g
Mauri Non-Dairy Whip Topping 150g
(whipped to soft peak)

Cake Base Baking Step:

  1. Preheat oven to 200°C.
  2. Whisk all ingredients except corn oil for 1 minute at slow speed and then continue mixing for 6 minutes at high speed.
  3. Blend in corn oil at low speed for 1 minute. Pour batter into desired baking trays.
  4. Bake for 12 – 15 minutes. Check the cake with a skewer for doneness. The skewer should come out clean if the cake is done. 

Raspberry Mousse Baking Step:

  1. Heat raspberry puree, sugar and water until it begins to boil.
  2. Stir in glucose until well mixed.
  3. Add in soaked gelatine and stir until gelatine dissolves. Set aside to cool.
  4. Add Mauri Non-Dairy Whip Topping (whipped to soft peak) and mix well.
  5. Put mixture into desired mould and keep in refrigerator until set. 


  1. Place Raspberry mousse into desired mould (semi circle mould).
  2. Add chocolate sponge cake into the middle of the mould.
  3. Fill the mould with raspberry mousse until full.
  4. Keep in refrigerator until set. Remove from mould for decoration.
  5. Lastly, place on top of Chocolate Sponge Cake 


Passion Fruit Ice Cream


Group A Passion fruit puree 200g
Icing sugar 40g
Pinnacle Instant Custard Mix 50g
Full Cream Milk 150g
Group B
Mauri Non-Dairy Whip Topping 200g
Condensed Milk 30g

Product Method:

  1. Using whisk, whip Group B at high speed until achieve soft peak.
  2. Mix Group A together until homogenous.
  3. Fold in Group C into the mixture.
  4. Freeze for minimum 4 hours before serve.

Matcha Ice Cream


Group A
Matcha powder 10g

Icing sugar 30g
Pinnacle Instant Custard Mix 40g

Group B
Full Cream Milk 200g

Group C
Mauri Non-Dairy Whip Topping 200g
Condensed Milk 40g

Product Method:

  1. Using whisk, whip Group C at high speed until achieve soft peak
  2. Mix Group A and B together until homogenous and mix into Group C at low speed.
  3. Freeze for minimum 3 hours before serve. 
Add to cart