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Chef Garnishing


Heritage Chinese, Asia, French Cuisine & Patisserie

The history of La Maison de George as a chef and innovator can only be described through their signature style, soul and unique techniques. Take a look at some of their most delicious and acclaimed recipes below.

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48. Steamed Coconut Milk Buns with Oat B


Serves 3-5

Prep Time:   1.5 hour

Cook Time:    15 mins

Difficulty:   Medium

Servings:   8


150 g   high-gluten flour (bread flour)

300 g   low-gluten flour (cake flour)

20 g    instant oat meal

2 tsp   instant yeast

2 tsp   baking powder

5 Tbsp   granulated sugar

¼ tsp   salt

2 Tbsp   coconut oil

240 g   coconut milk


1. In a large bowl, mix all the ingredients, except the coconut milk, by hand.

2. Slowly stir in the coconut milk until a dough form. Sprinkle flour on a tabletop and roll out the dough. Keep kneading for 10 to 15 minutes until it is smooth and thoroughly combined.

3. Brush a dash of coconut oil into a large bowl, place the dough inside, and cover with the heatproof plastic wrap.

4. Place on the rack and put inside a wok with hot water or in a steam oven at 40°C for 1 hour until the dough doubles in size.

5. Roll the dough and knead into a sausage shape. Cut into 6 equal parts. Line each piece of dough with a piece of baking paper, cover with a damp cloth, and allow to stand in a perforated container for 15 minutes.

6. Place the dough in a steam bamboo with lid, and put inside a wok which half filled with hot water and steam at high heat or in a steam oven at 100°C, both method for 12 minutes or until cooked. Then serve immediately.

*use a toothpick to test whether the mantau is cooked or not.  If the toothpick come out clean without any small wet dough bit, it shall be cooked.

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