October 11, 2014

Pumpkin Mantou 南瓜馒头

Pumpkin, pumpkin, Pumpkin!! I am going nuts ...haha >< trying to figure out what pumpkin dish and desert I am go in to prepare for LTU! I hope everyone in the blogosphere is having fun sharing their pumpkin recipes to LTU -Pumpkin month event.


Here comes the second wave to keep the pumpkin party rolling. It is the pumpkin mantou  wave after the first wave of pumpkin chiffon. ^_^
Mantou aka chinese steamed buns, is a kind of steamed buns or bread originating from China, They a typically eaten as a staple in northern parts of China where wheat are grown. They are made with milled wheat flour, water and leavening agent (yeast or baking powder) They are made in different size and texture.

I am sharing this is a soft and chewy pumpkin mantou. Be it, on its own or spread with some pumpkin kaya (will share in my coming post) or peanuts bitter or any other spread of your choice.

I cooked some braised pork belly in soy sauce to sandwich in the buns with some romaine lettuce. It is so delicious!!! YUM!

Get ready the pumpkin mantou, the braised pork and some romaine lettuce
Slice open the mantou
Put the lettuce and pork belly in the mantou.
There you are! A chinese style burger is ready!! Wanna have a bite!!  ^_^
Making this pumpkin mantou is simple. This mantou recipe need to prepare  a starter dough but i used straight dough method instead.  I used bread maker machine to mix and knead the dough. After knead it is rolled round and left to rise for 1 hour but I overlook that part. I only rise it for 20 minutes, then roll the dough out flat into a big rectangle piece. Roll back tightly from the long side like a swiss roll. Cut into 9 equall pieces. Put on a round or square wax paper and arrange them into the bamboo steamer. ( I don.t have big bamboo steam, I just arrange mine onto the steam rack of the wok. Let them proof in the warm wok . Water temperature is about 35 degree C or just lukewarm but not hot.)

I am glad althought i did not rise it for 1 hour or double it size, these mantou still turn out nice and fluffy.
Wrapped up the wok cover with a big piece of cloth to prevent the water from dripping onto the mantou. Like this will prevent the mantou from having uneven or pimple skin :D
 Pumpkin Mantou aka pumpkin steamed buns (南瓜馒头)
Recipe adapted from 'The first book of noodles for Beginners (my modifications in purple)
Makes  8~9 mantou
100g starter dough (i omit this)
300g all purpose flour or baos flour (i used 330g)
1/2 tsp instant yeast
180g mashed pumpkin
15g full cream milk powder
20g castor sugar
1/8 tsp salt
30g all purpose flour for adding in after rise (I add this into the main flour)

To Do:
Steamed and mashed the pumpkin. (i seeded and washed the half pumpkin. Steamed it with the skin on for 20 minutes or until it is soften and cooked. Then scoop the cooked pumpkin flesh out .. please refer here )
**Different types of pumpkin and the way of steaming may produce different texture pumpkin. If your pumpkin comes out to be a bit soft and meshy you may reduce the water or if the pumpkin are more to the dry texture you can add a bit more water)

Put all the ingredients into a mixer or bread maker machine and mixed into a smooth dough.

Rolled the dough round and rise in a oiled mixing bowl for 1.5~2 hours or double it size.(i overlook  this part :p I only let the dough  rise for 20 minutes..lucky me, my mantou turn out nice and fluffy)

Pouch down the dough to expel air. Rolled the dough out flat into a rectangle shape.  Roll back tightly from the long side like a swiss roll. Cut into 9 equall pieces. Put on a round or square wax paper and arrange them into the bamboo steamer.(i arrange mine into the steam rack of a wok and let it proof in a warm wok for 40 minutes)

When the proofing is completed. Simply put on the flame and steam on medium heat for 15 minutes. NOTES: Do not open the wok cover straight away. This will cause the hot air escape to0 rapidly that will cause the mantou to shrink tremendously and have wrinkle skin like an old lady :p. Instead open a little gap at the side of the wok just 5 minutes before the mantou is ready.)

This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and me, my little favourite DIY , hosted by Eileen from Eileen's Diary.
Please link your post here

Our Little Thumbs Up event starts on the first Tuesday until the last day of the month. Please join us! To join, simply cook or bake any recipe with the theme of the month which is PUMPKIN for October 2014 and link with us at this post anytime until 31st October 2014.

Don't forget your thumbs up or display this badge! And make sure that: (1) Your post must be a current post preferably within this month. (2) Please mention Little Thumbs Up in your post and link back to Bake for Happy Kids, my little favourite DIY or/and Eileen's Diary. For more details, please see this.

What after October 2014? We will have a Personal Break in November and a Christmas Break in December. We will be back in January 2015 with our awesome host Annie from My Bare Cupboard with her theme - Noodles and Pasta..
Please join us and have fun!!

  And I am also linking this to  Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.


  1. 我爱馒头o。。也爱馒头点咖喱。哈哈

    1. Jo,

  2. Oh I like this Oriental style burger ! (but I must minus the fatty layer of the pork belly... hee hee) yum yum !

    1. Karen,
      Oh yes, this oriental style burger is good.
      Long long eat once the 'little pork belly' i guess it find..hehe!!
      It is melt in the mouth type..:p really good!!

  3. I love mantou too! Your pumpkin mantou look pretty and soft. :)

    1. Hi Ann,
      This type of simple mantou is filling and delicious!
      Thanks for compliment!

  4. 你的馒头很美丽及松软。 :D

    1. Hi HK and YL,

  5. 早,MUi Mui,
    我自己泡壶“独树香” 来找你,好不?

    1. Aunty Young,

  6. Replies
    1. Sharon,
      Mee too! When it is out of the wok I can't wait to try it ;)

  7. 来打包馒头。。。。。

  8. Pumpkin Fest, a good combination of mantou and braised pork belly.

  9. 终于看到妳的馒头了,好柔软啊!配着卤肉片吃,很传统而又美味的吃法,赞!

  10. doreen,我从刚才的whatapps就开始做功课回复到现在,

    谢谢你让我有这个机会这么kut lat留守在银幕前,哈哈哈哈!


  11. mui mui, I love mantou especially at the restaurant when they serve it with braised pork. Everyone will fight of the mantou :) Love your pumpkin mantou and me too going nuts with pumpkins. Just bought another pumpkin today!

  12. I have bookmarked this recipe for trying too, looks awesome! and looks as fluffy as you said!

  13. It looks so fluffy and nicely done! Thumbs up!

  14. Hi Mui Mui, I know this mantou is as good as any steamed pumpkin buns. Always so soft, fluffy, moist and tasty. Very nice.

  15. braised pork and mantou..yummy! i still hvnt made anything pumpkin yet, and have been away from blogging for a week and now seeing so many pumpkin recipes!

  16. so pretty...i simply love the color of your mantou...ok...i will bookmark this and will try it out soon if time permits...

    oh i tried the "tau suan", it was awesome!!! Thk you ^^

  17. Mui Mui, brilliant idea to eat these steamed man tou with the pork belly. I normally have the chance to eat like this in the restaurant coz I'm too lazy to make mah. Your mantou looked very smooth!

  18. 金黄色的馒头Burger

  19. Your pork belly mantou looks sinfully good! Wish i could grab it over!
    I have not made anything with pumpkin as I was on a short blogging break. Will try to make something soon!
    Have a great weekend!

  20. Hi Mui Mui, this pumpkin mantou is so beautiful and yummy!! I love it especially with pumpkin and having it with stew pork belly. Can eat non-stop!!! Thanks for sharing and warmest regards :)

  21. Hi Doreen,

    Sorry for my late visit.

    Having trouble cooking pumpkin recipes??? I think you have chosen the right recipe. These pumpkin mantou look great and I'm sure your family will your mantou burgers :D



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