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Chocolate Spiral Mantou (Steamed Oriental/Chinese Bun)

This chocolate spiral mantou is made with milk, this soft mantou has a mildly sweet and chocolate flavor, it tastes good even on its own and kids love it so much.


4.63 from 8 votes
Prep Time 45 minutes
Cook Time 15 minutes
Proofing 25 minutes
Total Time 1 hour 25 minutes
Course Breakfast, Side Dish
Cuisine Chinese
Servings 8 pieces
Calories 182 kcal


  • 235 g plain flour 1 ¾ cup + 2 tbsps
  • 15 g cornstarch 1 ⅔ tbsp
  • ¾ tsp instant yeast
  • 55 g fine sugar ¼ cup + 1 tsp
  • 170 ml milk (room temperature) ⅔ cup + 1 tbsp
  • 1 ½ tbsps vegetable oil
  • 8 g cocoa powder 3 ¼ tsp


  • Mix together plain flour, cornstarch, instant yeast, and fine sugar, add in milk gradually and mix into a dough.
  • Add in vegetable oil, mix until well blended.
  • Divide dough into 2 equal portions, and cover 1 portion (for chocolate dough) to prevent it from drying out.
  • Knead the 1st portion (milk dough) for 6-7 minutes until the outer is smooth (lightly coat hand with flour if it is sticky), then cover and set aside to rest for 6-7 minutes.
  • Add cocoa powder to 2nd portion gradually, knead for 6-7 minutes until the outer is smooth, then cover and set aside to rest for 6-7 minutes.
  • Put the rested milk dough on parchment paper, roll out into thin flat dough (cover the rolled dough to prevent it from drying).
  • Put the rested chocolate dough on parchment paper, roll out into thin flat dough.
  • Put chocolate dough on top of milk dough, roll out again to left and right into thinner dough.
  • Remove the parchment papers, put the thin dough on floured working table, flatten the dough at the end where rolling starts, then roll up the thin dough into a rod shape.
  • Cut into 8 portions using serrated knife (for a nicer cut), put each on a piece of paper.
  • Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain water.
  • Arrange mantou dough in steamer racks (leave some space between each), then put the racks over the warm water, cover and proof for 25 minutes. (Reminder: Using a bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yield a prettier bun.)
  • After proofing for 25 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 15 minutes.
  • Chocolate spiral mantou is done eat fresh or store in the refrigerator.



This recipe yields 8 buns.
The nutritional value for reference is for 1 bun. 

Nutrition (per serving)

Calories: 182kcalCarbohydrates: 33gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 3mgSodium: 10mgPotassium: 90mgFiber: 1gSugar: 8gVitamin A: 36IUVitamin C: 0.004mgCalcium: 33mgIron: 2mg
Keyword chocolate spiral mantou, mantou, spiral mantou
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