MISC RECIPES - Steamed Buns (Mantou/Pau)

Pandan Mantou (Pandan Steamed Buns)

August 14, 2017 | Recipe by Bake with Paws

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.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.  Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Pandan Mantou (Pandan Steamed Buns)

Yields:  12 buns


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 (25 pieces pandan leaves + 200g water)

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


Pandan Juice:
  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.
The Buns:
  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 minutes.  I normally leave the dough in the same bowl after kneading and cover the bowl with kitchen towel for proofing.
  3. 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. 
  4. Shape each portion into a ball.  Place each bun on a parchment paper that prepared earlier. Spread the buns on the bamboo steamer about inch apart.
  5. Let the buns rise until 60% - 70%  from its original size about 15 to 20 minutes in semi warm area. 
  6. Prepare the steamer, wrap the steamer cover with a clean cloth.  This will prevent steamer water dropping on the bun, to get a smooth skin.  Steam for 8 - 10 minutes over the medium heat.
  7. 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 buns will not shrink after cooling down. 


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


    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 :)

  2. Hi, is pau fkour referring to hong kong flour?

    1. Hi, thanks for asking. I used pau flour from supermarket. I used plain flour sometimes if I can't get pau flour. You can use hong kong flour too.

      Cheers :)


Post a Comment