Sweet Potato Mantou (Chinese Steamed Buns)

READY IN: 2hrs
YIELD: 16 buns
UNITS: US

INGREDIENTS

Nutrition
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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.).
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