Sweet Potato Mantou (Chinese Steamed Buns)
![photo by Stephanie S.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/49/38/12/pic9kDpX6.jpg)
photo by Stephanie S.
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/burger.png)
![photo by Stephanie S.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/49/38/12/picpjy5aO.jpg)
![photo by Stephanie S.](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/49/38/12/pic6DUb0f.jpg)
- Ready In:
- 2hrs
- Ingredients:
- 8
- Yields:
-
16 buns
ingredients
- 1⁄2 lb purple sweet potato or 1/2 lb orange sweet potato
- 1 cup water or 1 cup milk
- 1⁄2 cup sugar (I use 2 T sugar for a less sweet bun)
- 3 teaspoons yeast
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 4 tablespoons lard or 4 tablespoons butter
directions
- Peel and cook sweet potato.
- Puree cooked sweet potato in blender with water or milk and sugar.
- Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.
- Sift dry ingredients together.
- Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.
- Melt butter or lard and knead into dough.
- Let rise until double (60-90 min).
- Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).
- Place buns in steamer basket, on cheesecloth, about 1 inch apart.
- Steam vigorously for 15-20 minutes.
- (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).
Questions & Replies
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RECIPE SUBMITTED BY
Kate S.
Parnell, 0