Pumpkin season is not quite over yet and I decided to make these vegan swirl mantou which I call the Chinese version of dinner rolls, which can be an easy and healthy breakfast option as well. These mantou (or Chinese/Oriental Steamed Bun) are made with pumpkin flesh and has a nice golden yellow colour. It has mild sweet flavour with soft and fluffy texture, and absolutely vibrant with no artificial colouring.
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.
Don’t they look adorable? Traditionally, mantous are 100% hand-made and the dough is kneaded by hands. These buns are without filling and are normally eaten plain, but I decided to dip them in a homemade curry, recipe passed down from my grandma to my mum and now to me. These soft and fluffy spiral mantou (steamed buns) are favourites from kids to adults.You may make lots of these pumpkin swirl mantou ahead of time and freeze it. To serve, just steam it again until softened.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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