Pumpkin Mantou
This post may contain affiliate links.These rose-shaped Pumpkin Mantou are as cute as they are tasty! Soft, fluffy, and made with real pumpkin, they’re a fun twist on steamed buns that’s perfect as a snack or side. Surprise your family with these edible flower buns!
Pumpkin mantou, or pumpkin steamed buns, are soft, fluffy Chinese buns made with pumpkin puree for a naturally sweet flavor and vibrant golden color. These steamed buns are shaped like delicate roses, making them almost too pretty to eat—but once they come out warm and pillowy from the steamer, everyone will want to pull apart the petals.
I’ve always loved baking with pumpkin because of the beautiful color and incredible softness it brings to dough. After experimenting with several Asian pumpkin recipes, I discovered that pumpkin puree adds moisture and a smooth texture that works perfectly in steamed breads like pumpkin mantou.
If you enjoy baking with pumpkin, you might also like pumpkin bread with coconut filling, traditional desserts like pumpkin talam cake or pumpkin bua loy, or the soft and airy pumpkin chiffon cake.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Pumpkin puree – Use fresh pumpkin for best results. It adds a slight sweetness to the flavor. Peel it, steam until soft, and puree with a food processor. You can also use store-bought pumpkin puree.
Pao flour – Use pao flour for best result. It gives a bouncy texture.
Sugar – Regular sugar is fine. It takes some time to dissolve in the dough, but it is okay.
Milk Powder – Use full cream milk powder for best result. It gives the bun milky flavor.
Milk – Other than liquid milk, you can use water to substitute. If you use milk, choose full cream milk for best result. The flavor of the bun will be milky.
Coconut oil – Other than coconut oil, you can use vegetable oil. I like using coconut oil because it is clear and smells nice.
Be sure to check out the full recipe and ingredient list below
How to Make Pumpkin Mantou
STEP 1. Sieve pao flour into a bowl. Add sugar, instant yeast, milk powder, baking powder, pumpkin puree. Pour milk into it (Image 1). Mix well with a spatula (Image 2). Add oil and salt (Image 3). Knead until it is no longer sticky (Image 4). Cover with cling wrap or cloth. Let it ferment for one hour.
STEP 2. After one hour, punch the air out (Image 5). Flatten the dough, divide it into 4 pieces evenly, round it, and cover with cling wrap (Image 6). Let the dough rest for 10 minutes.
STEP 3. For each dough, divide it into 5-6 small pieces (Image 7). Round each one of them. Flatten the small dough with rolling pin into a thin, round shape (Image 8).
STEP 7. Line them up on top of each other. Roll from one end (Image 9). Dab a bit of water on the dough so it can stick to each other. Cut in the middle using a knife (Image 10). Put the dough on a bao paper. Shape each petal resembling a rose (Image 11).
STEP 8. Let them rise up one more time for 10 minutes (Image 12). Preheat the steamer. Steam for 20 minutes using medium heat. Enjoy!
Pro Tips
- Make sure the pumpkin puree is really smooth, so you have a very smooth dough.
- Roll up the flattened dough and dab some water if it doesn’t stick to each other. After cutting it into two, try to shape the petals like blossoming rose.
- If you don’t have pao paper to line it, use parchment paper, cut it a little bigger than the dough size.
- After 20 minutes of steaming, do not take off the lid right away. Turn off the heat and let the lid on for 5 more minutes.
Serving Suggestions
Pumpkin mantou is soft, fluffy, and lightly sweet, making it perfect for breakfast or a cozy afternoon snack. In Hong Kong, many people enjoy steamed mantou dipped in a little condensed milk, which adds a creamy sweetness that pairs beautifully with the pumpkin flavor. A warm cup of coffee or tea makes it even better.
For a savory contrast, slice the mantou and serve it alongside crispy dishes like crispy pork belly or char siu roast pork, with some fresh lettuce and pickles on the side.
If you enjoy sweeter flavors, try spreading a little coconut kaya jam on top. The rich coconut and pandan aroma pairs wonderfully with the soft pumpkin buns.
FAQs about Pumpkin Mantou
Yes. If you don’t have pumpkin, you can substitute with other squash varieties such as kabocha or butternut squash. Just make sure the puree is smooth and not too watery so the pumpkin mantou dough keeps the right texture.
Traditional mantou are usually plain, but you can absolutely add fillings if you like. Sweet fillings such as red bean paste, custard, or lotus paste work well with pumpkin mantou. Just wrap the filling inside the dough before shaping and steaming.
Mantou are plain Chinese steamed buns without filling, while baozi are steamed buns filled with meat, vegetables, or sweet pastes. Pumpkin mantou is simply a flavored version of mantou where pumpkin puree is added to the dough.
Let the pumpkin mantou cool completely, then store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the buns and reheat them by steaming for a few minutes until soft and warm again.
Storage & Reheating
Allow the pumpkin mantou to cool completely before storing. Place the buns in an airtight container or wrap them individually in plastic wrap so they don’t dry out or stick together.
You can store the mantou in the refrigerator for up to 3–4 days. For longer storage, freeze them in a sealed freezer bag for up to 2 months.
To reheat, place the mantou in a steamer and steam for about 5–8 minutes until warm and fluffy again. If reheating from frozen, steam for 10–12 minutes. The buns will become soft and airy just like freshly made.
Pumpkin Mantou
Ingredients
- 190 gr pao flour all purpose flour
- 10 gr milk powder
- 45 gr sugar
- 1 tsp instant yeast
- ½ tsp baking powder
- 100 gr pumpkin puree
- 60 gr milk
- 15 gr unsalted butter /coconut oil
- 2 gr salt
Instructions
- Sieve pao flour into a bowl. Add sugar, instant yeast, milk powder, baking powder, pumpkin puree. Pour milk into it. Mix well with a spatula. Add oil and salt. Knead until it is no longer sticky. Cover with cling wrap or cloth. Let it ferment for one hour.
- After one hour, punch the air out. Flatten the dough, divide it into 4 pieces evenly, round it, and cover with cling wrap. Let the dough rest for 10 minutes.
- For each dough, divide it into 5-6 small pieces. Round each one of them. Flatten the small dough with rolling pin into a thin, round shape.
- Line them up on top of each other. Roll from one end. Dab a bit of water on the dough so it can stick to each other. Cut in the middle using a knife. Put the dough on a bao paper. Shape each petal resembling a rose.
- Let them rise up one more time for 10 minutes. Preheat the steamer. Steam for 20 minutes using medium heat. Enjoy!
Video
Notes
- Make sure the pumpkin puree is really smooth, so you have a very smooth dough.
- Roll up the flattened dough and dab some water if it doesn’t stick to each other. After cutting it into two, try to shape the petals like blossoming rose.
- If you don’t have pao paper to line it, use parchment paper, cut it a little bigger than the dough size.
- After 20 minutes of steaming, do not take off the lid right away. Turn off the heat and let the lid on for 5 more minutes.
You will definitely fall in love with these pumpkin mantou for its fluffiness and slight sweetness. Try it and give your family a unique Fall snack!