Desiree Tarigan, widely known as Mamitoko, is the creative force behind a beloved brand renowned for its warmth and authenticity. What started as home-cooked dishes shared on social media has evolved into a multi-faceted business encompassing food, fashion and property. With a hands-on approach and a commitment to sincerity, she cultivates a brand and community rooted in heart.
– by Hesikios Kevin –
E : What inspired you to start your culinary journey, and how did that lead to the birth of Mamitoko?
A: Initially, I cooked solely for my family; it was a personal and intimate experience. However, after sharing my dishes on social media, many followers began to comment, “You’re torturing us, Mom! You post these delicious-looking treats, but we can’t taste or buy them”. This feedback made me realise I should share more of my creations. Shortly after, a well-known coffee shop invited me to a meeting and asked if they could feature one of my cakes in their outlets. This request marked the beginning of what would become Mamitoko.
E : Where do you draw creative inspiration from, and how do you stay true to your original vision while evolving your offerings?
A: Honestly, everything comes to me by God’s grace. I’m not a professional chef and have never attended culinary school, so I don’t rely on technique or formal training. The ideas and inspiration I receive are gifts from above. This is why I strive to remain sincere and grounded in everything I create, keeping the essence of what I do intact even as my offerings expand.
E : In today’s digital age, how do you keep the heart and soul of your brand alive and authentic?
A: I focused on what truly matters: sincerity and consistency. Everything we do is rooted in warmth and familiarity. From how we prepare our cakes to how we greet customers in-store, I aim to maintain that homemade feeling. Even online, I prioritise a personal touch. When honesty underlies our work, people can sense the heart behind what we do, both offline and online.
E : How do your values and experiences influence how you run your business and connect with your community?
A: My values are central to everything I do. Coming from a background where family, warmth and sincerity are essential, these values naturally shape my business practices. I treat every product as if I were serving it at home: it has to be thoughtful, honest and full of heart. That’s why we say, “mother’s love in every bite”. It’s not just about selling food but about creating a sense of comfort and connection.
E : What have been some of the biggest lessons you’ve learned as an entrepreneur? How have these experiences shaped your leadership style?
A: One of my biggest lessons is that you can’t do everything alone. In the beginning, I was very hands-on with every detail. Over time, I learned the importance of building a reliable team and trusting them. Another critical lesson is that consistency matters more than perfection. It’s better to deliver something honest and dependable than to chase flawless results that aren’t sustainable. These experiences have shaped me to lead with both structure and compassion. I set clear standards, but I also listen. Leadership is not about control; it’s about guiding others while growing alongside them.
E : Looking back on your journey so far, what are some of the most meaningful milestones that have shaped you personally and professionally?
A: One of the most meaningful milestones was when I began working closely with my children. Initially, we had very different perspectives; I relied on experience, while they brought fresh ideas. Learning to trust each other, find balance and grow together has profoundly shaped me as both a mother and a businesswoman. Another turning point was realising how many livelihoods depend on our work, which instilled in me a stronger sense of responsibility.
E : How do you personally approach competition in the F&B industry, and what would you say to someone just starting in the same space?
A: For anyone starting out, don’t rush. Begin small, learn the process and be involved in every step. If you approach your work wholeheartedly and maintain a commitment to quality, your efforts will speak for themselves.
Klepon Cake
Ingredients:
Pandan Sponge Cake:
- 10 eggs
- 8 egg yolks
- 250g sugar
- 30g emulsifier
- 250g low-protein flour
- 30g milk powder
- 10g coconut milk powder
- 3tsp pandan paste
- 225g unsalted butter, melted
Palm Sugar Coconut Filling:
- 10g water
- 250g coconut sugar
- 500g fresh shredded coconut
Pandan Buttercream:
- 100g mineral water
- 150g sugar
- 500g unsalted butter
- 100g condensed milk
- 1½tbsp pandan paste
- ½tsp salt
Klepon Balls:
- 80g glutinous rice flour
- 45g coconut milk
- ¼g salt
- 30g warm water
- 1tsp pandan paste
- 20g coconut sugar, for filling
- 40g coconut flakes, for coating
Garnish:
- 7 klepon balls
- 1 pandan leaf (sliced in a V shape)
- 150g dried coconut flakes
Method:
Pandan Sponge Cake:
- Preheat the oven to 170C. Grease and line three 22cm pans.
- In a mixing bowl, beat whole eggs, egg yolks, sugar, and emulsifier until the mixture is pale and thick.
- Sift the low-protein flour, milk powder and coconut milk powder together. Gradually mix this dry mixture into the egg mixture, along with the pandan paste and melted butter.
- Divide the batter evenly among the prepared pans and bake at 160C for 35–40 minutes. Allow to cool completely.
Palm Sugar Coconut Filling:
- In a saucepan, boil the mineral water and coconut sugar until the sugar dissolved.
- Add shredded coconut and stir well to prevent clumping. Allow to cool and set aside.
Pandan Buttercream:
- In a saucepan, boil the mineral water and sugar together. Allow to cool.
- In a mixing bowl, beat the unsalted butter, condensed milk, pandan paste and salt until creamy. Gradually add the cooled syrup and whisk until soft and fluffy.
Klepon Balls:
- In a bowl, combine the glutinous flour, coconut milk, salt, warm water and pandan paste. Knead until the mixture is smooth.
- Shape into balls weighing 15–18g each and fill with coconut sugar.
- Boil the balls until they float to the surface. Once coked, coat them in coconut flakes and set aside.
Assembling:
- On a 25cm cake base, place one layer of the pandan sponge cake. Spread a layer of buttercream on top and create a border. Fill the centre with coconut filling. Repeat this process for all layers.
- Once assembled, cover the entire cake with the remaining buttercream, then coat with dried coconut flakes.
- Pipe 8 rosettes on top of the cake and garnish with klepon balls and pandan leaves.
Exquisite Taste Volume 48
MAMITOKO STORE
By Desiree Tarigan
IG : @mamitoko
