Sweet Potato Mantou (Steamed Sweet Potato Buns)

These Sweet Potato Mantou use basic ingredients and are fluffy, nutritious, and easy to make. Just follow my steps and you’ll get them right every time.

Mantou, a traditional Chinese steamed bun, is typically plain. But if you’re a regular reader of my blog, you’ll know there are so many variations out there! I’ve already shared recipes for Pumpkin Mantou and Purple Sweet Potato Mantou.

Now, this version, Sweet Potato Mantou, features a soft, fluffy dough made with mashed sweet potatoes.

The sweet potatoes not only give these buns a beautiful, vibrant color but also add natural sweetness.

I recommend steaming a bit more sweet potatoes than needed, then measure out 400g. After steaming, make sure to drain any excess water if there is any.

Sweet potatoes are naturally sweet, so I only add 1 tablespoon of sugar to the dough. You can add more if you like it sweeter. Some of the steps are a bit hard to explain, so I suggest watching the video for a clearer guide.

Ingredients:

• 2 medium Sweet Potatoes(approximately 400g cooked weight)
• 500g All-Purpose Flour(about 4 cups)
• 1 tablespoon Granulated Sugar
• 5g Instant Yeast
• 15g Corn Oil(about 1 tablespoon)
• Water: As needed (to adjust dough consistency)

Instructions:

Steam the Sweet Potatoes:

• Begin by washing and peeling the sweet potatoes. Slice them into even pieces to ensure they cook evenly.
• Place the sweet potato slices in a steamer and steam over medium-high heat for 15-20 minutes, or until they are soft and fully cooked.

Make the Sweet Potato Puree:

• Measure 400g of the cooked sweet potatoes and transfer them to a large mixing bowl.
• While the sweet potatoes are still warm, add 1 tablespoon of granulated sugar. Using a fork or potato masher, mash the sweet potatoes until smooth and lump-free.

Prepare the Dough:

• Allow the sweet potato puree to cool to room temperature. Once cooled, add the instant yeast (5g) to the mixture and stir until well combined.
• Gradually add 500g of all-purpose flour to the sweet potato mixture. Mix until the dough starts to come together. The dough should be soft and slightly sticky. Depending on the moisture content of the sweet potatoes, you may need to adjust the dough consistency:
  • If the dough is too dry, add a little water, one tablespoon at a time.
  • If the dough is too wet, add more flour, a tablespoon at a time.
• Add 15g of corn oil to the dough and knead until the oil is fully incorporated.
• Continue kneading the dough for 3-5 minutes until it becomes smooth, elastic, and slightly soft to the touch.

4. First Rise:

• Cover the dough with plastic wrap or a damp cloth. Let the dough rise in a warm place for 30-45 minutes, or until it has doubled in size. The rising time may vary depending on the room temperature.

5. Shape the Mantou:

• Once the dough has doubled in size, transfer it to a lightly floured work surface. Knead the dough briefly to release any air bubbles.
• Divide the dough into 12 equal portions (you can use a kitchen scale for accuracy). Shape each portion into a smooth, round ball by tucking the edges underneath and rolling them gently between your palms.
• Pinch the bottom of each ball tightly to seal and roll the balls slightly taller to form the classic mantou shape.

6. Second Rise:

• Place the shaped dough balls onto small squares of parchment paper to prevent sticking.
• Set the dough balls in a steamer (without turning on the heat) and let them proof for an additional 15 minutes. You can place the steamer over warm water to aid in the rising process.

7. Steam the Mantou:

• After the second rise, turn the heat to medium-high and steam the mantou for 15 minutes. Make sure to keep the lid on during steaming.
• Once the steaming time is up, turn off the heat but leave the mantou in the steamer for an additional 3 minutes. This resting period helps prevent the mantou from collapsing due to the sudden temperature change.

8. Serve:

• Carefully remove the mantou from the steamer and let them cool slightly before serving.

Tips:

• Storing Mantou: You can freeze leftover mantou by placing them in an airtight container or freezer bag. When ready to eat, simply steam them again for 5-10 minutes until soft and heated through.
  

  Print Pin

  Sweet Potato Mantou (Steamed Sweet Potato Buns)

  These Sweet Potato Mantou use basic ingredients and are fluffy, nutritious, and easy to make. Just follow my steps and you’ll get them right every time.

  Course Breakfast, Side Dish, Snack

  Cuisine Chinese

  Prep Time 40 minutes minutes

  Cook Time 1 hour hour 18 minutes minutes

  Fermentation Time 1 hour hour

  Servings 5

  Calories 2404kcal

  Ingredients

  • 2 medium Sweet Potatoes approximately 400g cooked weight
  • 500 g All-Purpose Flour about 4 cups
  • 1 tablespoon Granulated Sugar
  • 5 g Instant Yeast
  • 15 g Corn Oil about 1 tablespoon
  • Water: As needed to adjust dough consistency

  Instructions

  Steam the Sweet Potatoes:

  • Begin by washing and peeling the sweet potatoes. Slice them into even pieces to ensure they cook evenly.
  • Place the sweet potato slices in a steamer and steam over medium-high heat for 15-20 minutes, or until they are soft and fully cooked.

  Make the Sweet Potato Puree:

  • Measure 400g of the cooked sweet potatoes and transfer them to a large mixing bowl.
  • While the sweet potatoes are still warm, add 1 tablespoon of granulated sugar. Using a fork or potato masher, mash the sweet potatoes until smooth and lump-free.

  Prepare the Dough:

  • Allow the sweet potato puree to cool to room temperature. Once cooled, add the instant yeast (5g) to the mixture and stir until well combined.
  • Gradually add 500g of all-purpose flour to the sweet potato mixture. Mix until the dough starts to come together. The dough should be soft and slightly sticky. Depending on the moisture content of the sweet potatoes, you may need to adjust the dough consistency:
  • If the dough is too dry, add a little water, one tablespoon at a time.
  • If the dough is too wet, add more flour, a tablespoon at a time.
  • Add 15g of corn oil to the dough and knead until the oil is fully incorporated.
  • Continue kneading the dough for 3-5 minutes until it becomes smooth, elastic, and slightly soft to the touch.

  First Rise:

  • Cover the dough with plastic wrap or a damp cloth. Let the dough rise in a warm place for 30-45 minutes, or until it has doubled in size. The rising time may vary depending on the room temperature.

  Shape the Mantou:

  • Once the dough has doubled in size, transfer it to a lightly floured work surface. Knead the dough briefly to release any air bubbles.
  • Divide the dough into 12 equal portions (you can use a kitchen scale for accuracy). Shape each portion into a smooth, round ball by tucking the edges underneath and rolling them gently between your palms.
  • Pinch the bottom of each ball tightly to seal and roll the balls slightly taller to form the classic mantou shape.

  Second Rise:

  • Place the shaped dough balls onto small squares of parchment paper to prevent sticking.
  • Set the dough balls in a steamer (without turning on the heat) and let them proof for an additional 15 minutes. You can place the steamer over warm water to aid in the rising process.

  Steam the Mantou:

  • After the second rise, turn the heat to medium-high and steam the mantou for 15 minutes. Make sure to keep the lid on during steaming.
  • Once the steaming time is up, turn off the heat but leave the mantou in the steamer for an additional 3 minutes. This resting period helps prevent the mantou from collapsing due to the sudden temperature change.

  Serve:

  • Carefully remove the mantou from the steamer and let them cool slightly before serving.

  Video

  Nutrition

  Calories: 2404kcal | Carbohydrates: 487g | Protein: 61g | Fat: 21g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 261mg | Potassium: 2106mg | Fiber: 28g | Sugar: 32g | Vitamin A: 64125IU | Vitamin C: 11mg | Calcium: 212mg | Iron: 26mg