Why You’ll Love Matcha Mantou Steamed Buns Recipe
These steamed buns are soft, pillowy, and satisfying without being overly sweet. The spiral pattern gives them a beautiful homemade look, while the matcha adds gentle earthy flavor and a natural green color. They are also fun to shape, easy to steam, and delicious on their own or with a sweet spread. Because the dough is simple and pantry-friendly, this recipe is a great way to try homemade mantou even if you are new to working with yeast dough.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the plain dough:
- 90 grams all-purpose flour, plus more for dusting
- 90 grams cake flour
- 2 grams instant yeast
- 30 grams sugar
- 1/2 tablespoon cooking oil
- 90 ml milk, starting with this amount and adding more only if needed
For the matcha dough:
- 1 tablespoon matcha powder
- 90 grams all-purpose flour, plus more for dusting
- 90 grams cake flour
- 2 grams instant yeast
- 30 grams sugar
- 1/2 tablespoon cooking oil
- 90 ml milk, starting with this amount and adding more only if needed
Directions
- Make the plain dough by mixing the all-purpose flour, cake flour, instant yeast, sugar, and oil in a bowl. Gradually pour in the milk and knead until the dough comes together and turns smooth and elastic.
- Make the matcha dough in a separate bowl. Mix the all-purpose flour, cake flour, instant yeast, sugar, oil, and matcha powder. Gradually add the milk and knead until smooth. Cover and let it rest while you roll out the plain dough.
- Lightly flour your work surface and roll the plain dough into a thin rectangle, about 12 x 8 inches.
- Roll the matcha dough into a rectangle roughly the same size.
- Place the matcha dough on top of the plain dough. Starting from the side nearest you, roll both doughs up tightly into a log.
- Use a sharp serrated knife to cut the log into 8 equal pieces. Place each piece seam-side down on a small square of parchment paper.
- Cover the buns and let them proof in a warm place until they puff up to about 50 percent larger. They do not need to fully double.
- Bring the water in a steamer to a boil. Wrap the lid with a clean kitchen towel to prevent condensation from dripping onto the buns.
- Place the buns in the steamer, lower the heat to medium, and leave the lid slightly ajar. Steam for 15 minutes.
- Turn off the heat and let the buns sit in the steamer for 5 minutes with the lid still slightly open before removing them. Transfer to a cooling rack.
Servings and timing
This recipe makes 8 large mantou.
Prep time: 40 minutes
Cook time: 5 minutes active cooking, plus 15 minutes steaming
Proofing time: about 20 minutes
Total time: about 1 hour 5 minutes
Variations
You can swap the matcha powder for cocoa powder if you want a chocolate version. Beetroot powder can be used for a pink swirl, while black sesame powder can create a darker, nuttier bun. For a richer dessert-style serving idea, slice the mantou and spread with Nutella after steaming. You can also reduce the sugar slightly for a more neutral bun to serve alongside savory dishes.
Storage/Reheating
Store cooled mantou in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months.
To reheat, steam refrigerated or thawed buns for a few minutes until soft and warm. You can also microwave them briefly with a damp paper towel to help keep them from drying out. Avoid overheating, or the buns may become chewy.
FAQs
Can I use all-purpose flour only?
Yes, but using a mix of all-purpose flour and cake flour helps create a softer, lighter texture.
Can I replace matcha with cocoa powder?
Yes. Cocoa powder works very well and gives you a chocolate spiral bun instead.
Why didn’t my mantou turn out smooth?
Overproofing, too much trapped condensation, or opening the lid too quickly after steaming can all lead to wrinkled buns.
Why should I leave the steamer lid slightly ajar?
Leaving the lid slightly open helps control the steam and can reduce wrinkling or collapsing.
Can I knead the dough by hand?
Yes. It will just take longer than using a stand mixer, usually around 15 to 20 minutes for a smooth dough.
How do I know when the buns are proofed enough?
They should look puffier and about 50 percent larger. When gently pressed, the dough should slowly bounce back.
Can I make these buns less sweet?
Yes. The sugar can be reduced a bit if you want a more neutral flavor.
Can I freeze steamed mantou?
Yes. Let them cool completely first, then freeze them well wrapped or in an airtight container.
What is the best way to cut the dough log?
A serrated knife gives the cleanest cut and helps keep the spiral pattern neat.
Can I serve these with a spread?
Yes. They are delicious plain, but also great with jam, condensed milk, or a chocolate spread.
Conclusion
These matcha mantou steamed buns are a beautiful and comforting treat with a soft texture and eye-catching spiral design. They are simple enough for a weekend baking project yet special enough to serve for guests, tea time, or a homemade breakfast. Once you try the basic method, you can easily change the colors and flavors to make them your own.
