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Cinnamon Pumpkin Mantou Recipe

Cinnamon Pumpkin Mantou Recipe

October 3, 2013 /
pumpkin mantou

Time simply flew while we were busy with crafting activity. It is October and the year 2013 has entered it’s last quarter, also the busiest quarter of the year, Fall, Halloween, Thanksgiving and Christmas.. then New Year countdown.

This is my first Fall edible craft recipe, the Cinnamon Pumpkin Mantou. Mantou is a Chinese steamed bun. The classic plain steamed mantou is soft and fluffy in texture. Various mantou recipes with added ingredients have been adapted over the time, wheat mantou, various type of filled mantou (bao), sweet potatoes mantou, yam mantou, red yeast mantou and of course pumpkin mantou. Besides the variation in tastes, mantou also comes in lots of styling, classic rectangular shape, braided shape, rose shape and pumpkin shape etc…

pumpkin steam bun

So… if there is already an existence of pumpkin mantou recipe, what makes my pumpkin mantou different from others? Well… In conjunction with the Fall season, I adapted my mom’s traditional oriental mantou recipe and develop it into a more Westerner style and taste. I named this fusion cinnamon pumpkin mantou “When East Meets Wests In The Fall”, it has the creamy cinnamon taste in it, yummy! I love it and can’t stop eating while I was fine-tuning the recipe to the perfect taste I like.

pumpkin bun

The shaping of mantou is another interesting thing I have learned. Unlike playdough or clay dough, food dough like bao, mantou, and bread are softer in texture. Due to the yeast effect, food dough will blow-up a bit during the shaping process. If the dough recipe is sensitive with shaping, the texture will collapse because it won’t proof accordingly as it was being interrupted. It is a whole new challenge to me to make this pumpkin mantou into an edible craft, it took me 3 batches of practice to make successful mantou with pumpkin shape. Hope you like it and try this recipe! They are perfect to go with soup or eat them alone when warm. Perhaps you can also adapt this recipe to make pumpkin bao with pumpkin filling inside, just my 2 cents.

Happy Fall!!! More recipes and crafts coming soon.

cinnamon pumpkin steamed bun
CINNAMON PUMPKIN MANTOU RECIPE

CINNAMON PUMPKIN MANTOU RECIPE

Yield: 10 Pumpkin Mantou
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Total Time: 1 hour 45 minutes

This is my first Fall edible craft recipe, the Cinnamon Pumpkin Mantou. Mantou is a Chinese steamed bun. The classic plain steamed mantou is soft and fluffy in texture. Various mantou recipes with added ingredients have been adapted over the time, wheat mantou, various type of filled mantou (bao), sweet potatoes mantou, yam mantou, red yeast mantou and of course pumpkin mantou. Besides the variation in tastes, mantou also comes in lots of styling, classic rectangular shape, braided shape, rose shape and pumpkin shape etc…

Enjoy making them!

Ingredients

  • 150 gram pau flour (you can also use low-protein flour / all-purpose flour), sifted
  • 100 gram pumpkin puree
  • 1/2 tsp instant yeast
  • 3 TBsp fine granulated sugar
  • 1/2 TBsp vegetable oil
  • 1/4 tsp cinnamon powder (1/2 tsp if you like a stronger cinnamon taste)
  • 1/8 tsp salt
  • 40 ml milk
  • Green food coloring

Instructions

    Making Mantou

  1. Wash, remove all seeds and skin from the pumpkin, grate the pumpkin to fine pieces by using a shredder. Place 100 grams of shredded pumpkin into a small bowl and cover lightly with food wrap, microwave in high power for 2 minutes.
  2. Further mashed the pumpkin while it is still warm. Add sugar into the warm pumpkin puree, stir and mix well until sugar is dissolved. Add instant yeast to the warm pumpkin puree. Stir and mix well.
  3. Sift flour and cinnamon powder and add in salt, mix well.
  4. Add pumpkin puree and milk into the flour, stir and mix them by using a chopstick until it forms crumbs. Add in oil and knead with hand or machine for 20 minutes or until the dough doesn’t stick to your hand. Cut out about 5 grams from the dough, set aside.
  5. Roll the big dough into a ball and proof it in the bowl, cover with a wet damp cloth for 45 minutes or until it is about double the original size.
  6. Add a tiny bit of green food coloring and some cinnamon powder into the small dough. knead until well combined and give an olive green color. Proof the small dough.
  7. After 45 minutes, take out the large dough, punch down by rolling it flat. Divide the dough equally into 10 small parts (around 30 grams each). Roll into balls and place them onto pieces of 2″x 2″ parchment paper.

How To Make Pumpkin Shape

  1. Shape the dough into a pumpkin shape by using a toothpick. Dust the toothpick with flour it if sticks on the dough.
  2. Cut the small green dough into 10 parts.
  3. Place 1 green dough on the pumpkin as the stem. Repeat for all the pumpkin dough.
  4. Heat up the steamer on high power until the water boils. Reshape the pumpkin if necessary if the lines of the pumpkin will be diminishing during this second proofing. Place the pumpkin mantou in the steamer and steam for 15 minutes.
  5. Mantou is best served warm.

More Details on How to make Pumpkin Mantou

  1. Prepare ingredients as stated above.
    I used a microwave to soften the shredded pumpkin, but you can use a steamer to do it, make sure to cover the bow with food wrap by not wetting the pumpkin during steaming.
    Sift flour and cinnamon powder. Add salt into it.
    Cut parchment paper to about 2″ x 2″ square.ingredients pumpkin mantou
  2. While the pumpkin is still warm, mash it further with a fork or spoon.
    Add in sugar, stir and mix well until sugar is dissolved.
    Add in instant yeast and mix well.pumpkin mantou b
  3. Add in pumpkin puree into flour, followed by milk.
    Combine with a chopstick until it forms crumbs. Add in oil.pumpkin mantou c
  4. Knead dough until well combine and the dough does not stick to your hand, it takes about 20 minutes. You can use a machine to knead for the same length of time.
    Cut about 5 gram out from the dough, set aside. Roll the big pumpkin mantou dough into a ball.
    Cover it with wet damp cloth to proof it for about 45 minutes.knead and proof mantou
  5. Add a tiny bit of green food coloring and some cinnamon powder to the small dough.
    Knead it until the food color and cinnamon powder is evenly combined to give an olive green color.
    Proof the small dough together with the big pumpkin mantou dough.pumpkin mantou e
  6. After 45 minutes, the pumpkin mantou dough is about double the size (if it is not, cover it up again and leave it for another 15 minutes).
    Punch down the dough by rolling it flat on the working table.
    Divide the dough equally into 10 parts (about 30 grams each).
    Roll them into balls and place them on the parchment paper.pumpkin mantou f
  7. Shape the pumpkin with a toothpick by first outlining the crease lines. Dust the toothpick with flour it if sticks on the dough.
    Prick along the centerline of the mantou dough to mark the hemisphere line, then prick again to mark quardro-sphere, then octa-sphere.pumpkin mantou 24
  8. Pierce the lines deeper to make obvious dent lines that resemble the look of a pumpkin.
    Pierce a hole on the top.pumpkin mantou 25
  9. Cut and divide the small green dough into 10 parts, these are the stems of the pumpkin.pumpkin mantou 23
  10. Place the stem by inserting the sharp point into the pumpkin hole, pierce a few times around the joint to secure it in place.pumpkin mantou 26
  11. The finished shape of pumpkin mantou before steaming.pumpkin mantou shaping
  12. Repeat the same to the rest of the dough.
    When you have done around 5 of them, turn on the steamer and let the water boil while you continue to shape the rest.
    By the time all the 10 pumpkins have done, the first few pumpkins (from the top center to the right) are blowing up a bit due to yeast reaction.
    Pierce the dent lines a little more if necessary just before going into the steamer.pumpkin mantou 28
  13. Place the pumpkin mantou dough into the steaming hot steamer and steam for 15 minutes.
    Serve warm.steaming pumpkin mantou

pumpkin mantou

Screen Shot 2017 05 30 at 7.06.34 PM e1631856210897

Notes

Use instant yeast that is meant for sweet dough, I used Fermipan Brown.

Did you make this recipe?

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