Sakura Swiss Roll


Group 1
Pinnacle Sponge Mix350g

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.

Kuih Kapit


Group 1
Coconut Cream Powder 35g

Group 2
Mauri Cookies Mix50g
Rice Flour 25g


Baking Step:

  1. Dissolve coconut cream powder in water and set aside. 
  2. Using hand whisk, mix Group A and Group B until well combined. 
  3. Sieve mixture to remove lumps.
  4. Heat the kuih kapit machine as per manufacture’s instruction.
  5. Scoop some batter (about 10g) and pour into the machine mold. Close lid and let it cook until crispy about 1 minute 25 seconds.
  6. Take out the kuih kapit and fold into triangle shape.

Caramel Pudding Purple Sweet Potato Cake


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
Corn Oil50g

Baking Step:

  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


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.
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