Pandan Spiral Mantou

Chinese
Party
Sides/Snacks

Easy Level:

Easy

Cook Time:

1 Hr 30 Mins

Servings:

6-8 Pax

These spiral mantous are soft, fluffy, and so fun to make — but not gonna lie, it took me a few tries to get them to rise beautifully.

The trick? Using a large bamboo steamer and uncovering it immediately once the steaming time is up. This prevents water droplets from falling onto the mantou and causing them to collapse.

You can get creative and swap in chocolate, strawberry, or even sweet potato for fun flavour variations!

Tips:

  • Make both the white and pandan dough at the same time so they rise evenly.
  • Lightly dab water between the layers before stacking so it’ll stick together properly. The tighter the roll, the more beautiful and defined your swirls will be.

Ingredients

Adjust Servings
US / Metric

Milk dough

0.00
g
g
Hong Kong flour
0.00
g
g
Hong Kong flour
0.00
g
g
Wheat starch
0.00
g
g
Wheat starch
0.00
tsp
tsp
Instant yeast
0.00
tsp
tsp
Instant yeast
0.00
g
g
Fine sugar
0.00
g
g
Fine sugar
0.00
g
g
Milk
0.00
g
g
Milk
0.00
g
g
Corn oil
0.00
g
g
Corn oil

Pandan dough

0.00
g
g
Hong Kong flour
0.00
g
g
Hong Kong flour
0.00
g
g
Wheat starch
0.00
g
g
Wheat starch
0.00
tsp
tsp
Instant yeast
0.00
tsp
tsp
Instant yeast
0.00
g
g
Fine sugar
0.00
g
g
Fine sugar
0.00
g
g
Milk
0.00
g
g
Milk
0.00
g
g
Pandan leaves
0.00
g
g
Pandan leaves
0.00
tsp
tsp
Pandan green colouring
0.00
tsp
tsp
Pandan green colouring
0.00
tsp
tsp
Pandan essence
0.00
tsp
tsp
Pandan essence
0.00
g
g
Corn oil
0.00
g
g
Corn oil

Steps

1

To make the pandan milk, blend pandan leaves with milk, then strain through a wire mesh to extract 65g of pandan milk. Add in pandan green colouring and pandan essence.
To make the pandan milk, blend pandan leaves with milk, then strain through a wire mesh to extract 65g of pandan milk. Add in pandan green colouring and pandan essence.
Mark as completed

2

In two separate bowls, whisk together Hong Kong flour, wheat starch, instant yeast, and sugar.
In two separate bowls, whisk together Hong Kong flour, wheat starch, instant yeast, and sugar.
Mark as completed

3

Add regular milk into one bowl and pandan milk into the other.
Add regular milk into one bowl and pandan milk into the other.
Mark as completed

4

Mix each into a dough ball (It's important to prepare both doughs at the same time for even proofing).
Mix each into a dough ball (It's important to prepare both doughs at the same time for even proofing).
Mark as completed

5

Add corn oil to each dough and knead until well combined. Cover the pandan dough to prevent drying out.
Add corn oil to each dough and knead until well combined. Cover the pandan dough to prevent drying out.
Mark as completed

6

Knead the milk dough for 6-7 minutes by hand (or 5 minutes with a stand mixer) until smooth. Shape into a ball, cover, and rest for 7 minutes. Repeat for the pandan dough.
Knead the milk dough for 6-7 minutes by hand (or 5 minutes with a stand mixer) until smooth. Shape into a ball, cover, and rest for 7 minutes. Repeat for the pandan dough.
Mark as completed

7

Lightly flour a large parchment paper. Roll out the rested milk dough into a thin rectangle and cover to prevent drying. Repeat with the pandan dough.
Lightly flour a large parchment paper. Roll out the rested milk dough into a thin rectangle and cover to prevent drying. Repeat with the pandan dough.
Mark as completed

8

Brush the pandan dough with water, then carefully place the milk dough on top. Use a rolling pin to press them together.
Brush the pandan dough with water, then carefully place the milk dough on top. Use a rolling pin to press them together.
Mark as completed

9

Flip so the milk dough is on the bottom, then remove the top parchment paper. Roll out again to make it thinner and flatten the bottom edge.
Flip so the milk dough is on the bottom, then remove the top parchment paper. Roll out again to make it thinner and flatten the bottom edge.
Mark as completed

10

Starting from the bottom, roll the dough tightly into a thin rod and use a serrated knife to slice into 8 portions.
Starting from the bottom, roll the dough tightly into a thin rod and use a serrated knife to slice into 8 portions.
Mark as completed

11

Place each bun on small parchment squares and arrange in a bamboo steamer basket.
Place each bun on small parchment squares and arrange in a bamboo steamer basket.
Mark as completed

12

Prepare a pot with 500ml of boiling water and 1L of room temperature water. Place the steamer baskets above and proof for 20 minutes.
Prepare a pot with 500ml of boiling water and 1L of room temperature water. Place the steamer baskets above and proof for 20 minutes.
Mark as completed

13

Then, turn up the heat to bring the water to a boil. Steam on high heat for 3 minutes.
Then, turn up the heat to bring the water to a boil. Steam on high heat for 3 minutes.
Mark as completed

14

Once boiling, reduce to medium heat and steam for 15 minutes. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
Once boiling, reduce to medium heat and steam for 15 minutes. Turn off the heat and let the buns rest in the steamer for 5 minutes before serving.
Mark as completed

More of what you like. Bookmark these recipes.

Bologsa Pasta

Fusion
Mains
Party
Pasta

Bologsa Pita Pocket

Breakfast
For 2
Mains
Microwave
Oven
Party
Sides/Snacks

Jacket Potato Bologsa

For 2
Fusion
Microwave
Party
Sides/Snacks

Bologsa Sauce

Beef
Breakfast
Chinese
Halal
One-pot
Pasta

Mala Shabu Salad

Airfryer
Beef
Chinese
Pasta

Teochew Soon Kueh with Turnip & Sio Bak

Chinese
Roots
Seafood
Sides/Snacks

Sweet & Sour Fish

Airfryer
Chinese
Fish
Fruits
Mains

Savoury Mooncakes, Puff Pastry Hack

Chinese
Oven
Pork
Sides/Snacks