Steamed buns, known as “mantou” (plain steamed buns) and “bao” (stuffed steamed buns), are a staple in many Asian households. Growing up, my family always had a variety of these buns stocked in the freezer. They’re such a quick and filling snack– although it is best steamed, there have been many occasions where I have blitz one up in the microwave. Whenever I visit home, my mom still steams a batch of buns before heading to work and leaves them in a pot on the stovetop just for me. Each time I enjoy these buns, I’m reminded of the comforting nostalgia and warmth of home.
Here’s a recipe for homemade Black Sesame Steamed Buns—soft, fluffy, nutty, and lightly sweet. I’ve also included a recipe for black sesame paste filling if you’d like to make bao.
If you want to make a sourdough version, refer to this Sourdough Basic Steamed Buns (Mantou) recipe, making sure to include the black sesame powder into the dough.
Looking for more black sesame recipes?
- Chewy Black Sesame Sugar Cookies
- Black Sesame Bostock
- Black Sesame & Banana Chiffon
- Back Sesame Mochi Bar
Black Sesame Steamed Bun (Mantou)
Equipment
- bamboo steamer / steam basket
Ingredients
Dough
- 140 g milk or milk alternative or water
- 25 g granulated sugar
- 15 g vegetable oil I used coconut
- 3/4 tsp active dry yeast
- 240 g all purpose flour
- 1/2 tsp baking powder
- 10 g black sesame powder or seeds*
Filling (optional)
- black sesame paste homemade or store bought
Instructions
Make the dough
- Heat up milk in a microwave for 30s. It should be hot but not unbearable to the touch. Dissolve sugar and oil and sprinkle yeast on top. Let rest for 5 minutes or until foamy.
- Combine together black sesame seed powder (see notes on how to make powder from seeds), flour, and baking powder. Mix flour mixture into the yeast mixture and knead until a smooth dough forms. Let rest for 1 hour.
Make the black sesame paste (optional):
- Combine all the paste ingredients together in a sauce pan. Cook over medium heat until fragrant and most of the water has evaporated and a thick paste forms. Set aside and let cool.
Assemble
- Run your bamboo steam basket under water to wet it– this helps prevent your dough from drying in the second proving. Cut parchment paper into squares and line the steamer.
- Option 1: Make mantous (just buns, no filling): You have a few options in shapes, I'm going to go over the traditional log shape here. See the notes for more shape options (photos to come). Using your hand, flatten the dough onto your work surface. Using a rolling pin, roll the dough out into a rectangle. Take the shorter side and tightly roll into a log, like rolling up a poster. Slice into 8 even pieces and place it seam side down on parchment in the steamer.
- Option 2: Making baos (stuffed buns): Divide the dough in 10 even pieces and shape into balls. Flatten and roll out into circles having the edges being thinner than the middle. Roll out the black sesame paste into 10 even balls. Place the paste in the center of the dough and wrap the dough around, sealing the ends. Place seam side down on parchment in the steamer. Repeat.
- Cover the steam basket and let the dough prove for 30-60 minutes.
Steam
- Add water to a pot and turn your stove on high. Place the steam basket on top and steam for about 10-12 minutes. Turn off the heat and let the buns sit for about 5 minutes before serving.
- Storage: You can freeze the buns once they have cooled. To reheat, just pop it back into the steam basket and repeat the steaming step.
Notes
Some shapes options:
Log: Flatten the dough and using a rolling pin, roll out into a long rectangle. Take the shorter side and tightly roll into a log, like making cinnamon rolls or rolling up a poster. Slice into even pieces and place it seam side down on parchment in the steamer
Twists: Divide the dough into golf ball size pieces. Flatten and cut strips in the dough, leaving the top and bottom connected. Brush with oil. Holding the top and bottom edges, stretch and twist the dough into a rope. Hold one end between your thumb and pointer finger and twist the rope around your pointer finger, creating a gap in the middle. Tuck the end into the gap.
Gua bao bun: Divide the dough into golf ball size pieces or larger if desired larger buns. Flatten with the palm of your hand and roll out into a circle. Brush with oil and fold over
Baos: Divide the dough into golf ball balls. Flatten and roll out into circles having the edges being thinner than the middle. Roll out filling into even balls and place the filling in the center of the dough. Wrap the dough around the filling and seal the ends.
Other Notes
- adding some white vinegar to the steaming water helps prevent any greying in the dough
Black Sesame Paste
Equipment
- food processor if using black sesame seeds
- small sauce pot if using black sesame powder
Ingredients
- 100 g black sesame powder or seeds
- 30 g Chinese brown sugar slab or cane sugar
- 15 g sesame oil or butter/neutral oil
- pinch salt
- 60 g water omit if using black sesame seeds
Instructions
Black sesame paste using black sesame powder
- In a small pot, combine sugar and water, then bring the mixture to a simmer.
- Once the sugar completely dissolves, add black sesame powder and salt. Cook until a thick paste forms.
- Add sesame oil and mix to incorporate. Turn off the heat and let it cool completely before storing.
Black sesame paste using black sesame seeds
- Toast the Sesame Seeds: Heat a dry skillet over medium heat. Add the black sesame seeds and toast, stirring frequently, for about 3-5 minutes until they become fragrant and slightly darker. Be careful not to burn them. Transfer the toasted seeds to a plate and let them cool completely.
- Once cooled, place the sesame seeds in a food processor or high-speed blender and process the seeds until they form a coarse powder. Scrape down the sides as needed.
- Break the Chinese brown sugar slab into small cubes and add it to the food processor.
- With the food processor running, slowly add sesame oil (or neutral oil) until the mixture reaches a smooth, paste-like consistency.
- If the paste is too thick, add a bit more oil until you achieve the desired consistency. If it’s too thin, add more sesame seeds and process again.
Storage
- Transfer the black sesame paste to an airtight container. Store it in the refrigerator for up to 2-3 weeks.
