Are you looking for a new pumpkin recipe? Try these fluffy flower mantou (steamed buns), they are so pretty and full of pumpkin goodness!
The word “mantou” literally means “barbarians head”. They appear cloud-like in their form, first having originated from Northern China. Legend attributes its origin to the brilliant political strategist Zhuge Liang, who was attempting to capture a barbarian and led his army across a tumultuous river.
What you’ll need
- 350 g Hong Kong flour or cake flour
- 4g instant yeast
- 60g sugar
- 50ml warm water
- 200g mashed or puréed pumpkin
- 2 tsps coconut oil
How to make it
- Dissolve sugar in warm water in small bowl, add the yeast and mix to incorporate. Let stand undisturbed for 10 mins or until the mixture turns foamy.
- Place the mixture and other ingredients in a mixing bowl. Use the dough hook attachment and start kneading the dough. Depending on how much liquid is in the mashed pumpkin, you may need a bit more flour so the dough can come together into a non-sticky smooth dough or if the dough is too dry, you may add a bit water, tablespoon by tablespoon if needed. Knead the dough on medium speed for 5 minutes.
- Cover and rest the dough for 15 minutes so it’s easier to knead.
- Knead the dough. The dough should end up soft and supple, just like a baby’s bottom!
- Leave kneaded dough in a deep bowl and cover. Let rise in a warm spot for 2-3 hours or until the dough almost triples in size.Punch the dough down. Sprinkle working surface lightly with flour and roll out the dough into a log, about 16 pieces. Shape each bun as desired – either into flowers or small balls.
- Place each bun seam side down on paper liners and place into a steamer, leaving approx 2″ between the buns. Cover and let rise for 30 mins or until springy to the touch.
- Steam over high heat for 15 mins. Serve hot and fluffy. Hao Chi!