Pumpkin mantou (or pumpkin bun) made with pumpkin flesh has a nice golden yellow colour. It has mild sweet flavour with soft and fluffy texture. You may made this pumpkin mantou ahead of time and freeze it. To serve, just steam it again until softened, it is very convenient.

Check out our mantou recipe collection and our similar pumpkin jicama pao.

CHINESE VERSION: 金瓜馒头 (金枕头南瓜馒头)

Pumpkin Chinese Steamed Bun
 

Pumpkin Mantou (Chinese Steamed Pumpkin Bun) | MyKitchen101en

Yields: 8 mantous

Ingredients for Pumpkin Mantou:

  • 100 g pumpkin flesh (diced)
  • ½ tsp instant yeast + 2 tsps plain water
  • 165 g plain flour
  • 25 g fine sugar
  • 2 ½ tsps vegetable oil

Directions:

1 Steam pumpkin over medium heat for 10 minutes. Blend until smooth, set aside to cool.

Pumpkin Chinese Steamed Bun
 

2 Add 2 tsps of water to instant yeast, mix well.

Pumpkin Chinese Steamed Bun

3 Mix together plain flour and fine sugar. Add in cooled pumpkin paste and yeast, mix well. Add in vegetable oil, mix into a dough. Knead the dough for about 7 minutes, until the outer is smooth. (Reminder: The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour when kneading.)

Pumpkin Chinese Steamed Bun
 

4 Cover and set aside to rest for 7-8 minutes.

Pumpkin Chinese Steamed Bun

5 Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Cut into 8 portions using serrated knife, put each on a piece of paper.

Pumpkin Chinese Steamed Bun

6 Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.

Pumpkin Chinese Steamed Bun

7 Arrange mantou dough in steamer rack (leave some space between each). Put the racks over the warm water, cover and proof for 20 minutes. (Reminder: Do not over-proof, over-proofed mantou will have wrinkle surface when steamed. It is suggested to use bamboo steamer for steaming as it will prevent condensation water from dripping onto mantou.)

Pumpkin Chinese Steamed Bun
Pumpkin Chinese Steamed Bun

8 After proofing for 20 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.

Pumpkin Chinese Steamed Bun

9 Soft and fluffy Pumpkin Mantou!

Pumpkin Chinese Steamed Bun
Pumpkin Chinese Steamed Bun

Pumpkin Chinese Steamed Bun

Pumpkin Mantou (Chinese Steamed Pumpkin Bun)

Pumpkin mantou (or pumpkin bun) made with pumpkin flesh has a nice golden yellow colour. It has mild sweet flavour with soft and fluffy texture.
5 from 3 votes

Click to vote

Prep Time 35 mins
Cook Time 15 mins
Proofing 20 mins
Total Time 1 hr 10 mins
Course Breakfast, Mantous
Cuisine Chinese
Servings 8 pieces
Calories 105 kcal

Ingredients
 
 

  • 100 g pumpkin flesh diced
  • ½ tsp instant yeast + 2 tsps plain water
  • 165 g plain flour
  • 25 g fine sugar
  • tsps vegetable oil

Instructions
 

  • Steam pumpkin over medium heat for 10 minutes. Blend until smooth, set aside to cool.
    Pumpkin Chinese Steamed Bun
  • Add 2 tsps of water to instant yeast, mix well.
    Pumpkin Chinese Steamed Bun
  • Mix together plain flour and fine sugar. Add in cooled pumpkin paste and yeast, mix well. Add in vegetable oil, mix into a dough. Knead the dough for about 7 minutes, until the outer is smooth. Cover and set aside to rest for 7-8 minutes.(Reminder: The dough should be soft but not sticky. If your dough is drier, add in a bit more water. If it is sticky, lightly coat hand with flour when kneading.)
    Pumpkin Chinese Steamed Bun
  • Roll out the rested dough into thin rectangular shape dough, then roll up into a rod shape. Cut into 8 portions using serrated knife, put each on a piece of paper.
    Pumpkin Chinese Steamed Bun
  • Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
    Pumpkin Chinese Steamed Bun
  • Arrange mantou dough in steamer rack (leave some space between each). Put the racks over the warm water, cover and proof for 20 minutes. (Reminder: Do not over-proof, over-proofed mantou will have wrinkle surface when steamed. It is suggested to use bamboo steamer for steaming as it will prevent condensation water from dripping onto mantou.)
    Pumpkin Chinese Steamed Bun
  • After proofing for 20 minutes, turn the cooker to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for another 15 minutes.
    Pumpkin Chinese Steamed Bun

Video

Notes

This recipe yields 8 mantous. 
The nutritional value for reference is for 1 mantou. 

Nutrition (per serving)

Calories: 105kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 1mgPotassium: 72mgFiber: 1gSugar: 4gVitamin A: 1064IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword Chinese steamed pumpkin bun, pumpkin bun, pumpkin mantou, pumpkin mantou recipe
Tried this recipe?Let us know how it was!

Love this recipe?

Click on the icon to vote