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Steamed Coconut Milk Mantau with Oatmeal ( VOML Vegan ) 蒸鮮椰奶胚芽饅頭 (中式素食)

Updated: Jan 12, 2021

Making Chinese steamed mantau ( or you can call it BUN) is simple, but i added a lot of oatmeal for texture and chewiness. I did not choose whole-wheat flour because some people may not like its roughness -- but if you want to enhance the nutritional value, use whole wheat flour with a bit more liquid. I chose coconut milk over milk or water because the coconut smell is so pleasing as if fills my kitchen.

這是很簡單的中式蒸饅頭, 但我加了很多燕麥 ,令它更有質感 ,也較有嚼勁。 我不用全麥,因為全麥較粗糙 ,初試者未必會歡喜哪種口感 ,如果想再增加養份 ,也可以用全麥粉及相應加多些水份來做。 我不用牛奶也不用水 ,以椰子奶代替這兩種材料來增加香味, 因為饅頭仍未蒸熟時,椰香已四處飄散。(▼中文版食譜在英文版下面▼)

Steamed Coconut Milk Mantau with Oatmeal (VOML Vegan) 蒸鮮椰奶胚芽饅頭(中式素食)


學素SIMPLY VEGETARIAN cookbook recipe, page 272


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.

Steamed Coconut Milk Mantau with Oatmeal (VOML Vegan) 蒸鮮椰奶胚芽饅頭(中式素食)



包子, 蛋糕, 曲奇 和 烤餅

(無蛋奶素食 ‧ 中式食譜)

準備時間: 1.5 hour

烹調時間: 15 mins

難度: 中等

份量: 8


150克 高筋麵粉

300克 低筋麵粉

20克 燕麥

2茶匙 即溶酵母

2茶匙 泡打粉

5湯匙 幼砂糖

1/4茶匙 幼鹽即食

2湯匙 椰子油

240毫升 椰漿


1. 除椰漿外,把所有材料放大碗中以手拌勻。

2. 將椰漿逐少加入,用手拌勻至形成將麵糰,在桌上灑上高筋麵粉,將麵糰在桌上,再揉搓10至15分鐘,至光滑。


4. 將麵糰取出,再搓成長條狀,以刀切成6等份的小麵糰,排放在有洞的烘焙紙上,再蓋上濕布,放置15分鐘。

5. 將小麵糰及烘焙紙一起放在蒸籠裡,再放於已有滾水的鑊中,蓋好,或用蒸爐以100°C蒸12分鐘或至熟,即可享用。


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