Festive Lantern Steamed Buns (Soft & Fluffy New Year Mantou)

I love making these beautiful lantern steamed buns for Lunar New Year—they instantly make the table feel festive and joyful.

The pink-and-white layers look impressive, but the steps are surprisingly simple. If you’ve ever wanted to try decorative mantou at home, I promise this beginner-friendly recipe will guide you through it with ease.

These high-appearance lantern mantou are soft, fluffy, and lightly sweet, with a charming round shape symbolizing reunion and happiness. Perfect for Spring Festival gatherings, family dinners, or simply adding a festive touch to your homemade bread.

Why you’ll love this recipe

• Soft, fluffy texture with a delicate sweetness

• Eye-catching pink and white layered design

• Beginner-friendly with no complicated shaping skills

• Perfect for Lunar New Year or festive occasions

• Naturally colored option for a beautiful finish

Ingredients

Dough

• 500g all-purpose flour

• 5g yeast

• 10g sugar

• 270g warm water (30–35°C)

Coloring

• 5–10g cactus fruit powder (adjust for desired shade)

Tools

• 1 kneading mat or board

• 1 rolling pin

• 1 round cutter (5–6cm diameter)

• 1 chopstick

• 1 steamer lined with damp cloth or parchment

• 1 large mixing bowl

Instructions

Step 1: Make the Base Dough

In a large bowl, combine 500g flour, 5g yeast, and 10g sugar. Mix evenly.

Gradually add 270g warm water while stirring with chopsticks until the mixture forms shaggy flakes and no dry flour remains.

Knead into a dough. If flour sticks to the bowl, use the dough to wipe the sides clean. Transfer to a kneading surface and knead thoroughly until the dough becomes smooth, elastic, non-sticky, and slightly glossy.

Note: The water should feel warm but not hot. If too hot, it may deactivate the leavening and prevent proper rising.

Step 2: Divide and Color

Divide the dough evenly into two portions. Leave one portion plain (white).

Add cactus fruit powder gradually to the second portion. Knead until the color is evenly incorporated and no streaks remain. Adjust the amount depending on how deep you want the pink color.

Note: If you don’t have cactus fruit powder, you may substitute red yeast rice powder or purple sweet potato powder for natural coloring.

Step 3: Roll, Cut, and Shape

There is no need to proof the dough before shaping.

Roll both pink and white dough portions into even sheets about 0.3–0.5cm thick. Too thin may tear; too thick will look bulky.

Use a round cutter to stamp out equal-sized circles from both colors. Re-knead scraps and roll again to avoid waste.

Stack 6 circles alternating colors (white–pink–white–pink–white–pink). Use a chopstick to firmly press a deep line straight down the center to secure the layers. Gently tidy the edges to form a lantern shape.

Repeat with remaining dough.

Note: Press the center firmly so the layers stay sealed during proofing and steaming.

Step 4: Proof Properly (Key to Fluffiness)

Place shaped buns onto a steamer lined with damp cloth or parchment. Leave 2–3cm space between each piece.

Cover and let proof in a warm environment (25–30°C) for 40–60 minutes until doubled in size.

You’ll know they’re ready when:

• The buns feel lighter in your hand

• Gently pressing the side leaves a slight indent that springs back quickly

• They do not collapse or shrink

Note: Under-proofing results in dense buns; over-proofing may cause collapse and sour flavor.

Step 5: Steam and Rest

Bring water to a full boil before placing the steamer inside.

Steam over high heat for 15 minutes. Maintain strong heat throughout for even cooking and maximum fluffiness.

Turn off the heat and let the buns rest in the steamer for 3 minutes before opening the lid. This prevents sudden collapse.

Serve warm and enjoy the soft, fluffy texture and beautiful festive layers.

Notes & Tips

• Water temperature matters: Warm, not hot, water ensures proper fermentation.

• Knead until smooth: A well-kneaded dough gives fluffy, even texture without holes.

• Alternate colors for visual appeal: Pink and white layering creates the prettiest lantern effect.

• Always steam after water boils: This helps the buns set quickly and rise properly.

• Storage: Store airtight at room temperature for up to 2 days. Re-steam 3–5 minutes to restore softness. Refrigerate leftovers if keeping longer.

Frequently Asked Questions

Why did my buns collapse?

They may have been over-proofed or the lid was opened immediately after steaming. Always rest 3 minutes before uncovering.

Can I make other colors?

Absolutely! Try matcha powder for green or cocoa powder for brown. Natural powders work best.

Do I need special equipment?

No. A simple steamer and basic kitchen tools are enough to create these festive buns.

Festive Lantern Steamed Buns (Soft & Fluffy New Year Mantou)

I love making these beautiful lantern steamed buns for Lunar New Year—they instantly make the table feel festive and joyful. The pink-and-white layers look impressive, but the steps are surprisingly simple. If you’ve ever wanted to try decorative mantou at home, I promise this beginner-friendly recipe will guide you through it with ease.

These high-appearance lantern mantou are soft, fluffy, and lightly sweet, with a charming round shape symbolizing reunion and happiness. Perfect for Spring Festival gatherings, family dinners, or simply adding a festive touch to your homemade bread.

Print Recipe Pin Recipe

Course Breakfast

Cuisine Chinese

Servings 4

Ingredients

  

Dough

• 500 g all-purpose flour
• 5 g yeast
• 10 g sugar
• 270 g warm water 30–35°C

Coloring

• 5 –10g cactus fruit powder adjust for desired shade

Tools

• 1 kneading mat or board
• 1 rolling pin
• 1 round cutter 5–6cm diameter
• 1 chopstick
• 1 steamer lined with damp cloth or parchment
• 1 large mixing bowl

Instructions

 

Step 1: Make the Base Dough

• In a large bowl, combine 500g flour, 5g yeast, and 10g sugar. Mix evenly.
• Gradually add 270g warm water while stirring with chopsticks until the mixture forms shaggy flakes and no dry flour remains.
• Knead into a dough. If flour sticks to the bowl, use the dough to wipe the sides clean. Transfer to a kneading surface and knead thoroughly until the dough becomes smooth, elastic, non-sticky, and slightly glossy.
• Note: The water should feel warm but not hot. If too hot, it may deactivate the leavening and prevent proper rising.

Step 2: Divide and Color

• Divide the dough evenly into two portions. Leave one portion plain (white).
• Add cactus fruit powder gradually to the second portion. Knead until the color is evenly incorporated and no streaks remain. Adjust the amount depending on how deep you want the pink color.
• Note: If you don’t have cactus fruit powder, you may substitute red yeast rice powder or purple sweet potato powder for natural coloring.

Step 3: Roll, Cut, and Shape

• There is no need to proof the dough before shaping.
• Roll both pink and white dough portions into even sheets about 0.3–0.5cm thick. Too thin may tear; too thick will look bulky.
• Use a round cutter to stamp out equal-sized circles from both colors. Re-knead scraps and roll again to avoid waste.
• Stack 6 circles alternating colors (white–pink–white–pink–white–pink). Use a chopstick to firmly press a deep line straight down the center to secure the layers. Gently tidy the edges to form a lantern shape.
• Repeat with remaining dough.
• Note: Press the center firmly so the layers stay sealed during proofing and steaming.

Step 4: Proof Properly (Key to Fluffiness)

• Place shaped buns onto a steamer lined with damp cloth or parchment. Leave 2–3cm space between each piece.
• Cover and let proof in a warm environment (25–30°C) for 40–60 minutes until doubled in size.
• You’ll know they’re ready when:
• The buns feel lighter in your hand
• Gently pressing the side leaves a slight indent that springs back quickly
• They do not collapse or shrink
• Note: Under-proofing results in dense buns; over-proofing may cause collapse and sour flavor.

Step 5: Steam and Rest

• Bring water to a full boil before placing the steamer inside.
• Steam over high heat for 15 minutes. Maintain strong heat throughout for even cooking and maximum fluffiness.
• Turn off the heat and let the buns rest in the steamer for 3 minutes before opening the lid. This prevents sudden collapse.
• Serve warm and enjoy the soft, fluffy texture and beautiful festive layers.

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