Assorted steamed buns or Mantau with filling. I used the breadmaker mantau recipe I posted earlier. The ones at the back with pleats were with mung bean paste filling. And the round ones were red bean paste filling. I made these and freeze individually in the freezer before putting them all in a Ziploc bag in the freezer. Each time I just take out whatever I needed for breakfast or afternoon snack and reheat it in the microwave. Those were the store-bought pastes that I brought back from Malaysia, need to use it before it expired.
Steamed mantau (饅頭) with mung bean paste.
Steamed mantau (饅頭) with red bean paste.
Since this is made using the mantau recipe instead of the bao recipe, the texture is soft and slightly chewy. We can use this recipe to stuff filling but for best result mantau recipe is still a mantau recipe, leave it plain, or brush it with sesame oil and add green onion, or make flavor mantau like yam, black sesame seeds, green tea, chocolate, etc. I saw some duo colors mantau before.
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