Name: Matcha Spiral Mantou Steamed Buns
Prep time: 40 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 90 g all-purpose flour, plus extra for dusting (plain dough); 90 g cake flour (plain dough); 2 g instant yeast (plain dough); 30 g sugar (plain dough); 1/2 tbsp cooking oil (plain dough); 90 ml milk, plus a little more if needed (plain dough); 90 g all-purpose flour, plus extra for dusting (matcha dough); 90 g cake flour (matcha dough); 2 g instant yeast (matcha dough); 30 g sugar (matcha dough); 1/2 tbsp cooking oil (matcha dough); 90 ml milk, plus a little more if needed (matcha dough); 1 tbsp matcha powder

These Matcha Spiral Mantou Steamed Buns are soft, fluffy, lightly sweet, and beautifully swirled with green matcha dough and plain milk dough. I like serving them for breakfast, tea time, or as a gentle homemade snack.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the plain dough:

90 g all-purpose flour, plus extra for dusting

90 g cake flour

2 g instant yeast

30 g sugar

1/2 tbsp cooking oil

90 ml milk, plus a little more if needed

For the matcha dough:

90 g all-purpose flour, plus extra for dusting

90 g cake flour

2 g instant yeast

30 g sugar

1/2 tbsp cooking oil

90 ml milk, plus a little more if needed

1 tbsp matcha powder

Directions

I start by making the plain dough. In one bowl, I combine the all-purpose flour, cake flour, instant yeast, sugar, oil, and milk. I knead until the dough becomes smooth and elastic, about 10 to 12 minutes in a mixer, adding a tiny splash of milk only if the dough feels too dry.

In a second bowl, I make the matcha dough by combining the all-purpose flour, cake flour, instant yeast, sugar, oil, matcha powder, and milk. I knead it until smooth, about 5 minutes in a mixer or 15 to 20 minutes by hand.

Then I lightly flour my work surface, then roll the plain dough into a thin rectangle, about 12 x 8 inches. I roll the matcha dough into a similar-sized rectangle and place it over the plain dough.

Starting from the side closest to me, I roll the layered dough tightly into a long log, keeping the seam underneath. I cut the log into 8 equal pieces with a sharp serrated knife so the spiral stays neat.

Next I place each bun on a small square of parchment paper, cover them, and let them proof in a warm place until puffed by about 50%, around 20 to 30 minutes.

I bring the steamer water to a boil and wrap the lid with a cloth. Then I reduce the heat to medium, place the buns in the steamer with space between them, and steam for 15 minutes with the lid slightly ajar.

After steaming, I turn off the heat and let the buns rest in the steamer for 5 minutes before moving them to a rack. This helps keep the buns smooth and prevents collapsing or soggy bottoms.

Servings and Timing

This recipe makes 8 servings.

Prep time: 40 minutes

Cooking time: 15 minutes

Resting time after steaming: 5 minutes

Total time: about 65 minutes

Calories: about 218 kcal per serving

Variations

I sometimes add a little vanilla to the plain dough for a softer sweet flavor. For a stronger matcha taste, I use good-quality matcha powder and slightly increase it, but I avoid adding too much because it can make the dough bitter.

I can also make smaller buns by cutting the log into more pieces, though I reduce the steaming time slightly if they are much smaller.

Storage/Reheating

I store leftover mantou in an airtight container at room temperature for 1 day or in the refrigerator for up to 3 days.

For longer storage, I freeze the buns once they are fully cooled. To reheat, I steam them for 5 to 8 minutes until soft again. I prefer steaming over microwaving because it keeps the buns fluffy and tender.

FAQs

Can I make these buns without cake flour?

Yes, I can use all-purpose flour only, but the buns may be slightly less soft. Cake flour helps create a lighter texture.

Why did my mantou collapse after steaming?

This can happen if I open the steamer too quickly or if the buns are over-proofed. I let them rest in the steamer for 5 minutes before removing them.

Can I knead the dough by hand?

Yes, I can knead by hand. The matcha dough may take about 15 to 20 minutes to become smooth.

Can I use water instead of milk?

Yes, I can use water, but milk gives the buns a softer texture and richer flavor.

How do I get a clean spiral pattern?

I roll both doughs evenly, stack them neatly, roll the log tightly, and cut with a sharp serrated knife.

Conclusion

These Matcha Spiral Mantou Steamed Buns are soft, pretty, and comforting. I love how the green-and-white swirl makes them look special, while the flavor stays simple, lightly sweet, and perfect for everyday snacking.

📖 Recipe: