Mantou has a neutral taste, so it’s not really a sweet bread. It’s more like a staple, much like how Europeans eat bread. For savory pairings, you can serve it with braised dishes, stir-fries, soups or anything else you enjoy. It’s also great alongside congee with some pickles for breakfast. If you prefer something sweeter, you can enjoy it with a light dip in condensed milk or syrup. Happy steaming!

So happy to hear that, Franz!

Thank you for the lovely feedback, Fumi. I’m so glad the recipe worked well for you and that the tips were helpful. Really appreciate you taking the time to share your experience.

Wow, what a beautiful experiment! The goji berries sound like such a creative twist. I love how you embraced the ‘happy mistake’ and turned it into something unique. Can’t wait to hear how your chrysanthemum version turns out!

I soaked some and thought I could add them before combining into the dough but I forgot. So I added it in while kneading by hand but it was too wet. So I didn’t add them all, and added dried ones instead. But that turned out to be a beautiful mistake too, it stained the dough a beautiful orange and when they were done, they mantou’s were golden yellow! Decorated the top with some goji berries to make a flower formation too.

Will be experimenting with chrysanthemum next! and maybe increasing the sugar to my preference.

Thank you so much WEI GUO 🙂

Thanks so much for trying my recipe, Michelle! Sorry for the confusion. Since the density of water is 1:1 (meaning 1 g = 1 ml), grams and milliliters are interchangeable for water, which is why recipes sometimes list one or the other. I’ll try to make that clearer next time!