These Coconut Cream Mantou Buns are incredibly soft and melt-in-your-mouth. Simple to make yet delightfully fluffy, they get their tender, velvety texture from rich coconut cream. Vegan and free of eggs, dairy, and butter, they’re perfect for breakfast, snacks, or any time you want comforting steamed buns that everyone will love.
Why I Love This Recipe
- Soft, fluffy texture that melts in your mouth
- Straightforward process, especially with a stand mixer
- Vegan-friendly: no eggs, milk, or butter required
- Perfect comfort food for breakfast or snacks
Ingredients Used to Make Coconut Cream Mantou Buns
These ingredients are commonly available in supermarkets. Measure carefully for best results.
- Bread Flour – I prefer bread flour for structure and chewiness. If using all-purpose flour, expect softer, less chewy buns.
- Instant Yeast – Use instant yeast (not active dry) so it mixes directly with the dry ingredients.
- Sugar – Granulated sugar or raw cane sugar works well. You can substitute brown or coconut sugar if preferred; avoid sugar-free alternatives in yeasted doughs.
- Salt – Any cooking salt is fine.
- Baking Powder – Gives extra lift during steaming.
- Coconut Cream – Use thick coconut cream (not sweetened cream of coconut). This gives richness and a tender crumb.
- Water – A small amount (about 1½ tablespoons) may be needed to adjust dough consistency.
Equipment
- Stand mixer with a dough hook makes kneading easy, though you can also use a bread machine or knead by hand.
Step-by-Step Guide: How to Make Coconut Cream Mantou Buns
Step 1
Combine the dry ingredients—bread flour, instant yeast, sugar, salt, and baking powder—in the bowl of a stand mixer.
Step 2
Pour the coconut cream into the dry ingredients.
Step 3
Start kneading on low speed (speed 2) for about a minute until the ingredients begin to combine. If the dough looks dry or stiff, add the 1½ tablespoons of water. You may need an additional 1–2 tablespoons depending on flour protein, humidity, and kitchen temperature.
Step 4
Continue kneading 8–10 minutes, until the dough pulls away from the bowl and forms a smooth, supple ball.
Step 5
Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm spot until doubled in size, about 60–90 minutes.
Step 6
Punch down the dough and turn it out onto a generously floured surface. Divide into 12 equal pieces.
Step 7
Roll each piece into a rectangle roughly 16 x 10 inches. Starting from the long side, roll tightly into a cylinder (like a sushi or cinnamon roll) and pinch the ends to seal.
Step 8
Cut the log into 12 equal portions using a serrated knife or dental floss. Place each portion on a small parchment square or steamer paper. Cover and let rise 20–30 minutes.
Step 9
Prepare a steamer and boiling water. Transfer the buns to the steamer and steam for 15 minutes.
Step 10
Remove and enjoy warm—each layer should be soft and tender.
Recipe Variations and Optional Add-Ins
- Add natural color with matcha, turmeric, or beet powder for visual variety.
- Experiment with subtle flavors: a teaspoon of coffee extract or espresso powder, cocoa, cinnamon, or cardamom can add a unique twist.
How to Store Coconut Cream Mantou Buns
- Store covered at room temperature for up to 2 days.
- Refrigerate in an airtight container for 3–5 days.
- Freeze in an airtight container for up to 3 months. Reheat by steaming for about 10 minutes for best texture.
Note on Substitutions
- Gluten-free flours cannot substitute for bread flour in this recipe.
- All-purpose flour can be used but will yield softer, less chewy buns than bread flour.
Tips
- Weigh your flour. For consistency: 1 cup bread flour ≈ 120 g. Weighing prevents overpacking and dry dough.
- Bread machine option. Add dry ingredients first, then wet. Use the basic setting and check dough consistency during the first knead cycle, adjusting water or flour as needed. Add extra ingredients like nuts or dried fruit toward the end of kneading.
- Warm proofing. For reliable rising, place the covered bowl in a warm environment—an oven briefly warmed and turned off, or a microwave with a cup of hot water works well.
Softest Coconut Cream Mantou Steamed Buns
2 hrs
30 mins
Equipment
- Stand mixer with dough hook (optional: bread machine or hand kneading)
Ingredients
Bread Dough
- 4 cups bread flour (480 g), sifted and leveled
- 1 tsp instant yeast
- 3 Tbsp granulated sugar
- ½ tsp salt
- 1 tsp baking powder
- 1 (15 oz) can coconut cream (NOT coconut milk)
- 1½ Tbsp water, if needed
Instructions
- Mix all dry ingredients in the mixer bowl.
- Pour in the coconut cream.
- Knead on low for about a minute to combine. Add 1½ Tbsp water if the dough is stiff.
- Knead 8–10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise until doubled, 60–90 minutes.
- Punch down, turn out onto a floured surface, and divide into 12 pieces.
- Roll each piece into a 16 x 10-inch rectangle, then roll tightly into a cylinder and seal the ends.
- Cut into 12 portions with floss or a serrated knife; place each on parchment or steamer paper.
- Cover and let rise 20–30 minutes. Meanwhile, prepare the steamer with boiling water.
- Steam buns for 15 minutes. Serve warm.
Notes
*Weigh your flour: 1 cup bread flour ≈ 120 g for consistent results.
**Sugar options: granulated, raw cane, brown, or coconut sugar work. Avoid sugar-free substitutes in yeasted doughs.
***Proof in a warm spot for best rise, such as an oven briefly warmed and turned off or a microwave with a cup of hot water.