There’s something so satisfying about creating adorable and fluffy buns that look like gold ingots, a symbol of wealth and prosperity in Chinese culture. These buns are soft, mildly sweet, and infused with the natural aroma of pumpkin. Trust me, once you try making these, they’ll become a staple for festive occasions or whenever you want a unique treat!
My Inspiration for This Recipe
In China, food is much more than just something to eat—it’s tied to deep cultural meanings and traditions.
Many Chinese dishes, especially those enjoyed during festive seasons, carry symbolic significance that reflects wishes for good fortune, prosperity, and happiness.
For example, the word “cake” (糕, gāo) sounds like “high” (高, gāo), symbolizing growth and success, which is why cakes like fa gao (steamed prosperity cake), water chestnut cake and niangao (glutinous rice cake) are so popular during celebrations like Chinese New Year.
Similarly, mantou (steamed buns), in their round or ingot shapes (golden yuan bao), are also connected with wishes for wealth and abundance.
Among the many mantou recipes I enjoy making—such as Mini Red Bean Buns, Pumpkin Mantou, and Black Sesame Mantou Rolls—this Gold Ingot Pumpkin Mantou stands out as one of my favorites.
The golden color, brought out by the pumpkin, is visually stunning and adds to the festive atmosphere. What I love most is that the recipe is straightforward, making it accessible for anyone, regardless of skill level.
You don’t need any special tools to make them either! No complicated shaping methods required—just a simple press and pinch, and they are ready to steam.
Plus, since this recipe only requires one proofing, it’s quicker than many other traditional mantou recipes, making it a great choice for busy celebrations.
The Secret to Fluffy, Smooth Mantou
Many readers often tell me they’ve had trouble getting their steamed buns to come out with a smooth and glossy surface, which is a key characteristic of good mantou.
The secret to achieving that perfect texture lies in the kneading process.
You must knead the dough thoroughly, ensuring it’s smooth and elastic before shaping it. This step is crucial because a well-kneaded dough will help create buns with that desirable soft, fluffy, and glossy surface.
When you knead the dough, take your time to work out any air bubbles and ensure the dough is evenly mixed. If you skip this step or rush through it, you might end up with buns that have an uneven or slightly rough texture.
Another tip to ensure smooth buns is to avoid overproofing the dough. Just let it rise until it doubles in size—this ensures that the buns have enough air pockets to remain light and fluffy, but not so much that they lose their smooth surface.
The proper balance of kneading and proofing is key to getting that perfect, golden, soft bun every time.
Why You‘ll Love This Recipe
Symbolic meaning: These golden ingot buns are not only delicious but carry an auspicious meaning, making them perfect for special occasions.
Naturally sweet and golden: The pumpkin puree provides a natural sweetness and beautiful golden color without overwhelming the flavor.
Beginner-friendly: The dough is simple to make, and the shaping requires no special tools—just your hands and a little creativity!
Quick and easy: Unlike many traditional mantou recipes that require multiple proofs, this recipe only requires one, saving you time without sacrificing quality.
Ingredients
- 300g pumpkin
- 5g sugar
- 5g yeast
- 500g all-purpose flour
- 10g lard
Instructions
- Prepare the pumpkin puree
Peel and deseed the pumpkin, then cut it into small pieces. Steam the pumpkin until soft, about 10–15 minutes. Mash the steamed pumpkin into a smooth puree using a spoon or potato masher. Stir in 5g sugar and let the mixture cool to around 30–40°C (warm but not hot). - Activate the yeast
Add 5g yeast to the warm pumpkin puree and mix until the yeast is fully dissolved.
- Make the dough
In a large mixing bowl, combine 500g flour with the pumpkin-yeast mixture. Add 10g lard and mix everything with chopsticks or a spatula until the dough becomes crumbly. Knead the dough by hand until it’s smooth and elastic, about 8–10 minutes. A well-kneaded dough ensures the buns will have a smooth surface.
- Shape the buns
Roll the dough into a long log on a work surface. Divide the log into equal portions, each weighing about 50g. Roll each portion into a long strip, flatten the ends slightly, and shape into a gold ingot by pinching both ends toward the center. Adjust the shape as needed.
- Proof the buns
Place the shaped buns on parchment paper in a steamer basket, leaving enough space between each bun to prevent sticking. Let the buns proof in a warm, humid environment until they double in size. To check if they’re ready, press lightly on the surface; if it slowly bounces back, they’re good to go.
- Steam the buns
Fill a steamer pot with water and bring it to a boil. Place the steamer basket on top, cover the lid, and steam the buns for about 15 minutes. Adjust the steaming time based on the size of your buns.
Turn off the heat and let the buns rest in the steamer for 3 minutes before removing the lid. This prevents the buns from collapsing. Serve warm and enjoy!
Frequently Asked Questions
- Can I use butter instead of lard?
Yes, you can substitute lard with an equal amount of butter or even vegetable oil. However, lard gives the buns a richer flavor and softer texture. - How do I store leftover buns?
Store steamed buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for 5 minutes before serving. You can also freeze them for longer storage—simply steam directly from frozen for 10–12 minutes. - Why are my buns not smooth on the surface?
The dough may not have been kneaded enough, or the buns were not proofed properly. Take your time to knead the dough until it’s smooth and elastic, and ensure the buns are fully proofed before steaming.Chinese Golden Bun Recipe
There's something so satisfying about creating adorable and fluffy buns that look like gold ingots, a symbol of wealth and prosperity in Chinese culture. These buns are soft, mildly sweet, and infused with the natural aroma of pumpkin. Trust me, once you try making these, they'll become a staple for festive occasions or whenever you want a unique treat!Servings 5Calories 387kcalIngredients
- 300 g pumpkin
- 5 g sugar
- 5 g yeast
- 500 g all-purpose flour
- 10 g lard
Instructions
Prepare the pumpkin puree
- Peel and deseed the pumpkin, then cut it into small pieces. Steam the pumpkin until soft, about 10–15 minutes. Mash the steamed pumpkin into a smooth puree using a spoon or potato masher. Stir in 5g sugar and let the mixture cool to around 30–40°C (warm but not hot).
- Activate the yeast
- Add 5g yeast to the warm pumpkin puree and mix until the yeast is fully dissolved.
Make the dough
- In a large mixing bowl, combine 500g flour with the pumpkin-yeast mixture. Add 10g lard and mix everything with chopsticks or a spatula until the dough becomes crumbly. Knead the dough by hand until it's smooth and elastic, about 8–10 minutes. A well-kneaded dough ensures the buns will have a smooth surface.
Shape the buns
- Roll the dough into a long log on a work surface. Divide the log into equal portions, each weighing about 50g. Roll each portion into a long strip, flatten the ends slightly, and shape into a gold ingot by pinching both ends toward the center. Adjust the shape as needed.
Proof the buns
- Place the shaped buns on parchment paper in a steamer basket, leaving enough space between each bun to prevent sticking. Let the buns proof in a warm, humid environment until they double in size. To check if they're ready, press lightly on the surface; if it slowly bounces back, they're good to go.
Steam the buns
- Fill a steamer pot with water and bring it to a boil. Place the steamer basket on top, cover the lid, and steam the buns for about 15 minutes. Adjust the steaming time based on the size of your buns.
- Turn off the heat and let the buns rest in the steamer for 3 minutes before removing the lid. This prevents the buns from collapsing. Serve warm and enjoy!
Video
Nutrition
Calories: 387kcal | Carbohydrates: 82g | Protein: 11g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 3mg | Potassium: 325mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5208IU | Vitamin C: 6mg | Calcium: 33mg | Iron: 5mg
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