Steamed pumpkin bun is cloud soft and made with just 4 pantry staple ingredients, a very popular Chinese bun recipe called Mantou. Steamed Mantou / bun is a delicious breakfast or it can be served as snack and is often eaten plain. You can also serve the Mantou as a side dish with meat stew, curry or even a sauce dish.
- What is pumpkin steamed bun ?
- Frequently asked questions
- Ingredients and substitutions
- Steps for making steamed pumpkin bun
- Other bread recipes that are popular on the blog
When you love to have some soft fluffy bun without heating up the oven. This is a perfect recipe to try when you are in a place without an oven or a KitchenAid stand mixer. This is a traditional recipe that uses bamboo steamer but you can use just any steamer you can lay your hands on. Just make sure the buns have enough space to rise evenly without touching or pushing each other. If the steamer is small you may have to make in batches. Remember the steamer needs to have a flat surface and not the umbrella or basket type streamer.
Cooked pumpkin mixed with all purpose flour and yeast. It is proofed like other breads and steamed instead of getting regular oven baked. This bun does not have any pumpkin taste but tastes exactly like any other plain bun. Pumpkin adds a slight sweetness and golden yellow color to the bun.
If you love pumpkin flavored recipes I have so many recipes on the blog and this one is Pinterest subscriber favorite too. Pumpkin pie spread . This Fall season my family favorite was these two new pumpkin recipes Pumpkin gnocchi Pumpkin Milk fudge
When the steamed bun is quickly exposed to cool air (room temp) it deflates almost immediately.while making yeasted bun allow the buns sit covered in the steamer itself for an extra 5 minutes before taking it out after the heat has been turned off. This resting time is crucial and helps the bun gradually come to lower . If you open the lid quickly, the cool air from outside might deflate the bun.
Refrigerate the steamed bun once they come to room temperature. Allow the bun to cool down completely , then put in an airtight container and store in the refrigerator. Cooked buns can stay good for up to 3-4 days in this way. It's very important to let the bun cool down completely before storing. Just before serving sprinkle some water and microwave until it comes back to original softness. (30 sec to 1mt)
Knead the dough, then put in a bowl, cover with clingfilm and chill overnight. The dough will rise slowly. Bring it back to room temperature for 20 minutes before final shaping and proving.
Yes, this recipe works perfectly fine on a regular steamer too. Just remember to line the steamer with the parchment paper so the bottom of the bun doesn't stick to the metal.
Ingredients and substitutions :
Flour - use all purpose flour or bread flour for best results. All purpose flour has less protein and will result in a slightly deflated bun while the bread flour will help the bun in maintaining its shape for a longer time.
Flavor and color - I have used pumpkin purée here. But you can use any other yam, carrot, green leafy vegetable etc. Mantou/bun can be made in sweet or savory flavors.
Yeast - Rapid rise yeast is used here.
Fillings - Many cooked meat and vegetable fillings can be added inside the bun and steamed.
Steps for making steamed pumpkin bun :
- I am using the canned pumpkin purée here hence microwaved it for a few seconds to warm it to the right temperature for the yeast to bloom. If you are using freshly made pumpkin purée you may you may use it while it is Luke warm so the yeast blooms properly.
- When you squeeze the steamed pumpkin bun inside the palm it should regain the shape as you let it go this indicates that the bun is well-made.
Other bread recipes that are popular on the blog :
Steamed pumpkin bun
- 200 gms Pumpkin purée 8 oz, (1/2 of 15 oz tin)
- 1.5 cups Bread flour or All purpose flour
- 1/2 tsp Rapid rise yeast
- 1-2 tsp Sugar
- Into the pumpkin purée add the sugar mix well until dissolved microwave this mixture until it is slightly warm.(Make sure it is not too hot as the yeast will not bloom). Around 20 seconds. Add yeast to this mixture stir well until all the particles have incorporated well. Allow this to sit for a few minutes.
- In to the pumpkin purée mixture add in bread flour mix well and need it into a nice smooth dough. cling wrap the bowl, keep it in a warm place to rise. Allow the dough to rest for 30 minutes. Once the dough has risen spread it into a thin disc adding enough flour then roll and cut into equal portions as seen in the pictures above.
- Line the steamer with a parchment paper( that has holes so the steam passes through it)keep the buns on it.Depending on the size of the steamer keep at least 2 inch gap between each bun. (you may have to steam the buns in batches if the steamer is small) allow this to rest for another 10 minutes.
- Heat enough water in the steaming pot then keep the bamboo steamer in the cold water as seen in the picture(make sure the steamer is not having too much water that the bun starts to sit in it you may have to adjust the water level accordingly and pour more as you start steaming) steam the bun for 20 minutes on high flame. Switch off heat and let it sit in the steamer for another five minutes(DO NOT OPEN TP CHECK)
- Open the steamer and serve the bun immediately along with condensed milk or butter for breakfast. You can also serve as a side dish with meat stew, curry or even a sauce dish.
- I give the door enough resting time in each stage so the bun rises properly.
- Do not be tempted to open the steamer soon after the cooking is done. Give the bun enough time to sit in the steamer and cool down gradually (5 minutes). This prevents the bun from deflating.
- The steamed pumpkin bun can be squeezed inside the palm and each should regain the shape as you let it go this indicates that the bun is well-made.
Hope you will give this steamed pumpkin bun recipe a try.