Pandan Mantou (Pandan Steamed Bun)

by - August 14, 2017




Pandan Steamed Bun or Pandan Mantou.  This Pandan Mantou is made with the fresh pandan leaves from our garden.   My kitchen was filled with the pandan aroma when I steamed these buns.

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Pandan Mantou Recipe


Yields:  12 buns

INGREDIENTS:

300g pau flour (low protein flour)
25g caster sugar (please use 60g if you prefer sweeter.  I used brown sugar)
1 1/2 tsp instant yeast
1 1/4 tsp double action baking powder
24g coconut oil or any vegetable oil
170g pandan juice 

12 pieces (3” X 3”) baking parchment paper


METHOD:
  1. Mix all ingredients in the bowl of electric stand mixer. Knead the dough until all come together, around 10 minutes with the dough hook attached.
  2. Cover the bowl with kitchen towel or cling wrap and let the dough rest for 30 – 45 minutes.
Shaping Flower Mantou/Bun:
  1. Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log.  Cut and divide into 12 equal portion. 
  2. Shape the dough into a ball.  
  3. Then roll into a rectangular shape with the rolling pin.  
  4. Brush thin layer of oil on the dough.  
  5. Cut slits onto the dough with pizza cutter or sharp knife. Make sure not cutting through the both ends.
  6. Twist the dough.
  7. Twist the twisted dough into a knot.  Hide the both ends underneath the mantou.
  8. Place each flower mantou on a piece of baking parchment paper.
  9. Spread the mantous on the bamboo steamer about 1 inch apart as the dough will rise. Let the mantou rise until 50% of the original size about 15 to 20 minutes in semi warm area.
Steaming:
  1. Prepare the steamer and steam for 10 to 12 minutes over the low medium heat.
  2. Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the mantou will not shrink after cooling down.


To make Pandan Juice:

15 - 18 pandan leaves
180ml water
  1. Chop pandan leaves into chunks.  In a food processor, add pandan leave and water.  Blend until fine.
  2. Place pandan paste in a muslin bag and squeeze out the juice.  If you don’t have a muslin bag, use your hand to squeeze out the juice through a sieve.  
Notes:
  1. I normally leave the dough in the same bowl of electric stand mixer after kneading and cover the bowl with kitchen towel for proofing.
  2. The oven is an ideal place for rising the dough. TURN On the oven at the lowest setting for 1 minutes, then TURN IT OFF.

2nd Attempt at Pandan Mantou (Pandan Steamed Buns)

I used the same recipe as above. But, I added more pandan leaves (about 25 pieces) when making the pandan juice and shaped into round ball bun instead.  Definitely, the bun is more aromatic compare with the 1st attempt. 








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2 comments

  1. Hi. The mantou looks great! What will happen if I omit the baking powder? Thanks

    SJ

    ReplyDelete
    Replies
    1. Hi there,
      Thank you for your comment. Sorry, I can't answer because I never tried without baking powder. I have seen recipe before without baking powder.

      Cheers :)

      Delete