Skip to main content

Steamed Pumpkin Buns aka pumpkin mantou - 南瓜馒头

*#:-S whew!Phew!! finally i found a recipe to post for AB event to support Ms B ^_^
 Thanks to Ms B the host for 'May' Asipring Bakers event for letting me know that the event has extended by 2 days and the round up will be on the 3rd of June.
i was like *~^o^~ cheeryeah! yeah! yeah !! 
Actually, i have a few more baoS that i have prepared earlier, hopefully i will be able to post all before 'Bao Ho Chiak AB event ends.

This is a soft, fluffy and healthy mantou. Mantou means steamed buns in chinese. It is a plain bun that has no filling inside. It is so good to eat with kopi o or chinese tea. Pumpkin puree is added into this mantou. A wonderful thing about this recipe is that it do not use shortening  but sesame oil. I uses olive oil instead.

享受简单又健康的早餐是件很幸福的事*:) happy
吃着香香的南瓜馒头再配上一杯热热的'kopi 0' 太爽了!!
这贴子是特别为AB活动而准备的.AB5月的主持人是Ms B (Everybody eats well in Flanders) 她的主题是'包好吃!!' 很开心...Ms B让我知道活动的截止日期改了. 改到6月2号了.

Warm morning sunlight coming thorough the window while we are having a cup of kopi o and this pumpkin mantou...: )
微微早晨的阳光从窗外射入, 很舒服的感觉.
在喝着kopi o配上南瓜馒头..真有幸福的感觉^_^

 这南瓜馒头很柔软, 充满南瓜香气. 用了面包机帮助我搅拌面团, 轻松多了*;) winking

This is how i prepare mashed pumpkin .
1..Steamed pumpkin with skin on for 20 minutes.
2..When pumpkin is cooked scoop the flesh out 
3..The is the skin left..
4..This is the steamed mash pumpkin

把面团的所有的材料放入面包盆, 按搅拌就可以了. 等面团好了就可以分割和整行了. 还有还有这食谱不用白油噢!! 是用芝麻油而我呢改用橄榄油^_^

After proofing for 20 minutes.

It's DONE!!

Golden glowing pumpkin yellow ..nice right?? It is fluffy and soft ^_^
喜欢这金金黄黄的颜色, 柔软又带点QQ口感 ^0^

pic A

1..Dough is combned and knead in bread maker.
 Cover with a wet towel and rest for 15 minutes.
(i cover with cling wrap and rest for 20 minutes)
2.. After 20 minutes.
3..Pour out the dough onto a work surface.
4..Divide dough into small portions. 50g each.
5 + 6..Divide each small portion into 3 parts.
7..Rolled them into 3 long strips.
8..Stick the top of 3 strips together.

pic B
Follow the above tutorial to plait the 3 strips together.
7..Roll the plaited dough up like this. (7) side view
8. Turn up right (8) top view and place into a silicone cupcake cups  or cupcakes moulds lined with paper cases. (my cupcakes cup size is 7cm)

Let's see what is the ingredients:
Steamed PumpKin buns aka pumpkin mantou ...南瓜馒头
recipe source:YUM YUM Magazine (volume 83)
(I make 10 steamed buns with this recipe)

300g plain flour
100g pumpkin - steamed and mashed
2 tbsp sugar
1/2 tsp salt
3 tbsp sesame oil (i used olive oil)
120-130ml water(i used 125ml)
6g instead yeast (i used 1 1/2 tsp which is about 4.5g)
1 tbsp black sesame (i did not add this)

To do:
  • Combine all the ingredients and mix into a smooth dough. Cover with a wet towel and rest for 15 minutes. (i used my bread maker to mix and knead. Cover with cling wrap and rest for 20 minutes)
  • Divide dough into small portion of 50g each.
  • Divide each dough into 3 small parts and roll into strips. Plait them together (please refer to pic A and pic B above) and place into paper cup. Leave to proof for 15-20 minutes.
  • Steam over high heat for 12-15 minutes. Remove and serve warm.
** Store the cool steam buns in a air tight container.  I found this buns stay soft until the following day. But if you wanted a more softer texture the following day do re- steam it for 2-3 minutes and serve warm.


Come have tea with me!! Would you like to have 'kopi 0 (coffee with sugar) or tay C (tea with sugar and evaporated milk'

Small Small Baker/Aspiring Bakers

hosted by Miss B of Everybody Eats Well in Flanders.



  1. Doreen , your buns are so pretty ! Love the braid-shaped design :D

    1. Thanks Anne.
      Myself like the braid-shaped of the mantou too :)

  2. Replies
    1. Sharon,
      Do pick up one for breakfast :D

  3. mui mui, these pumpkin buns are so cute! I wish I can have some for my breakfast tomorrow morning :)

    1. Kak Phong Hong,
      Sure, will post laju 4 mantouS to you later:D

  4. 我是否可以分得一个包子~

    1. Little Blue,

  5. 我喜欢这个馒头,好吃,好吃:)

  6. mui mui,
    Thank you for your support! Your pumpkin mantous look so soft and fluffy, what a nice colour. As usual, I love your step-by-step pictures. :)

    Btw, I am not "chasing" you for your buns, ok! Just hoping you can join in the fun. I specially extended the deadline for you, knowing you are super busy!

  7. Beautiful, looks like flower!

  8. very nice and soft looking fluffy mantous! next time i want to try steaming the pumpkin with skin on, looks like easier..just scoop out the flesh..

  9. Doreen, I love these! Aiyah, wish I saw this earlier, then I can make it for AB... but I'll still make it for my own consumption even if its not for the blog.

    1. Mich,
      You still can make this for AB event.
      AB have extend thier closing date to 2/6.
      Come on, join in the band wagon:D

  10. Hi Mui mui, Your paos look so lovely ! Will try this pumpkin pao recipe this autumn when I harvest some pumpkins in my veg patch! Thanks for sharing! Yeah! Now I can make my sons eat more pumpkin! LOL

  11. Hi Mui mui. May I know how many small dough portion of 50g each can be made with using this recipe?

    1. Hi tps,
      this recipe can make into 10 mantou.

  12. Hi mui,
    I've tried this out, but my dough was kinda wet so I need to use more flour for the kneading.. As I'm not using the machine .. The final product doesn't fluff as ur pictures .. It's stay quite stiff ... Was it my yeast ? I'm using Mauripan ... Pls advice .. Tq

    1. Hi Jennifer,
      Mauripan yeast is good. If your yeast is fresh from the pack and it is not expire that mean it is active and yeast is not the problem.
      A reason of wet dough can be due to the steamed pumpkin. If you find that your steamed pumpkin is more to the wet side you can reduce the water contain for the dough. Try adding 110ml water and reserve the balance. While kneading the dough check to see if they come together into a soft dough. If you find it is hard to mixed into a dough add water 1 tbsp at a time until it comes into a dough. You might not use up all the water. After mixing and kneading the dough should be smooth, soft and not sticky.
      Try not to add to much flour into your dough as this will effect the texture of the dough.
      Hope this little tips will help in your next attempt. :)

    2. My baos taste chewy. Not soft at all. Is it the same problem as above where it is a wet dough issue?

  13. HI!

    Nice recipe!!
    Can i use PAO FLOUR for this?? Im confused...some say use pao flour some say use AP flour >.<

    1. Hi Rainbow,
      Yes, you can use pao flour or all purpose flour.
      These are low gluten flour and they are suitable to make mantou or paos.

  14. Hi Mui Mui,

    Just would like to check with you meaning that either using pao flour or all purpose flour or plain flour also can? I am confusing between all purpose and plain flour.


  15. Hi,
    I just want to double check with you on the quantity of the water. Is it too much? Because the dough is extremely sticky/ wet after knead for 15 mins. I need to add a lot of flour to make the dough smooth and not sticky.

  16. Hi, I am using BM to knead and my dough is so sticky. I then removed from BM n add more flour n hand knead. Still failed terribly. Can I know how long should I knead in BM?


Post a Comment

Thank you for visiting my humble blog. I would love to hear from you.
Hope that you are having a nice day ^_^

Popular posts from this blog

Hokkaido Chiffon Cake - A Cake that will make you Smile (Bake Along #64)

I baked this cake once, twice, thirce and now i lost count BUT everytime i bake this cake i feel HAPPY. Hope this happy thoughts and feeling will spread to YOU ^_^ Happy that the cake rise beautifully and with almost no shrink or crack. Happy that my boys and friends love this cake. I baked this chiffon cupcake again for Bake Along event. I am going to Bake Along with these 3 beautiful ladies again.  This is a revisit of this recipe - HERE The previous post of Hokkaidao chiffon cupcake, i used durian cream as filling. Now in this post i used vanilla whipped cream/Chantilly cream as filling. I love to use dairy whipping cream as filling. Just add adequate of icing sugar/castor sugar to the whipping  cream and whisked it to light and fluffy. Then mix in any flavor that you like into the cream and piped it into the cake. Saw some nice and fresh bluberries in the supermarket, i quickly grab some for decoration :D Nice and smooth sides.    Moist, soft and fl

Old Fashion Kopi Tiam Bread Loaf 古早咖啡店面包

This is an old fashion kopi tiam (coffee shop) bread loaf. It has coarse texture but it is so soft and nice! This coarse texture kind of bread bring back many child hood memories! We use to have this type of bread in the local coffee shop. They will take two pieces of bread, make into a kaya butter sandwich, ( a piece spread with butter and the other piece spread with Kaya.) "I spread with my Homemade Kaya  ^_^   " Before i go further.... Zoe and I would like to give a big THANK to Joyce from Joy 'N' Escapade for being such a wonderful host for Little Thumbs Up - March. We have collected 105 awesome posts, here We will a break in April .... Coming up, we will have another wonderful host from Belgium. She is also a Sarawakian and i am one too. She is  Isadora from Nasifriet . She have chosen TOFU for her theme. Interesting right!! Join us in this coming May and find out how wonderful she is. Let start the TOFU skill in May!!  :D (above was updated on 4/4)

Chewy Korean Mochi Bread ... (QQ 韩式麻磁面包)

I have been wanted to bake this Korean mochi bread for quite sometimes but did not take any action until a friend of mine ask about it. She sent me a pack of this Korean mochi bread premix and ask me to try. Thanks to LK for sending me the pack of Korean mochi bread premix. This premix is not cheap, a pack of 550g cost rm12.50.  本想老早就来玩玩这麻磁面包担是就一直没行动 :p 友LK拿一包韩式QQ面包预拌粉给我,就赶快试一试吧!! Nice looking little buns, my second ask me "mummy, its this some kind of DINO eggs??" Haha..what do you think? Do you feel the same as my second? This is my first attempt for this Korean mochi bread. I am quite happy with the out come of this Korean Mochi Bread. I have 2 recipes with me when i wanted to try out, which i can't decided which to use. In the end i decided to use the smaller portion recipe. I was thinking if it doesn't turn out well, as least i did not waste too much ingredients :p The recipe i am using is from a fb friend, Pheony. She is a great baker. All her cakes,