I love giving traditional recipes a festive twist, and these lava tangyuan mantou are one of my favorite New Year creations. I wrap soft, fluffy mantou dough around sweet glutinous rice balls, then steam them until perfectly pillowy with a molten center. One bite is warm, gooey, and full of celebration flavor.
Contents
Why You’ll Love This Recipe
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Soft and fluffy mantou with a gooey lava filling
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A creative twist on traditional tangyuan
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Perfect for Lunar New Year gatherings
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Make-ahead friendly and freezer adaptable
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Festive, meaningful, and fun to serve
Ingredients (Makes 12 buns)
Mantou Dough
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750g all-purpose flour
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8g instant yeast (or fast-acting leavening powder, see note)
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10g sugar
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420g warm water (30–35°C)
Filling & Decoration
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500g frozen tangyuan (black sesame, peanut, or red bean)
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Edible glutinous rice paper decorations (optional)
Instructions
1. Make the Dough
In a large bowl, add 750g flour. Create a well in the center and add 8g yeast and 10g sugar. Lightly mix the yeast and sugar into the flour.
Gradually pour in 420g warm water while mixing. Stir until shaggy dough forms, then knead into a slightly firm dough. It does not need to be smooth at this stage.
Let the dough rest for 5–10 minutes to hydrate, then knead again on a work surface until smooth and soft. The dough should be slightly firm — this helps the buns hold their shape and prevents collapsing.
(This is a single-proof method; no need for a first full fermentation.)
2. Divide and Roll
Shape the dough into a log and divide into 8–9 equal pieces (about 80g each). Roll each into a smooth ball.
Roll each portion into a round wrapper with thinner edges and a slightly thicker center. The thicker middle prevents leaking.
3. Prepare the Tangyuan (Very Important)
One day in advance, transfer the frozen tangyuan to the refrigerator to thaw slowly.
Do NOT thaw at room temperature. Fully thawed tangyuan become too soft and may burst during steaming. Slightly firm, chilled tangyuan are much easier to wrap and help prevent leaking.
4. Wrap
Place one chilled tangyuan in the center of each wrapper.
Gather the edges upward and pinch tightly to seal, making sure no air is trapped inside. Press the sealed tip firmly and tuck it underneath. Gently roll into a smooth ball.
Repeat with remaining pieces.
5. Proof
Place the shaped buns onto a steamer lined with damp cloth or parchment paper, leaving 3–4cm between each.
Cover and let proof in a warm place until doubled in size. They should feel light and airy. When gently pressed, the surface should spring back quickly without collapsing.
6. Steam
Bring water to a full boil before placing the steamer over the pot.
Steam over high heat for 15 minutes.
Open the lid carefully and, while the buns are still hot, gently press edible glutinous rice paper decorations onto the surface if using. The steam helps them adhere.
Cover and steam for another 3–5 minutes to ensure the filling is fully molten.
7. Serve
Remove from the steamer and enjoy warm. The outer mantou will be fluffy and soft, while the tangyuan inside is sweet and molten.
Notes
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Dough texture: Keep the dough slightly firm. If too soft, the buns may collapse.
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Tangyuan preparation: Always thaw overnight in the refrigerator. This is the key to preventing bursting and leaking.
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Sealing: Pinch tightly and avoid trapping air. Air pockets can cause cracking.
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Proofing: Under-proofed buns will be dense; over-proofed buns may collapse. Look for a light feel and quick spring-back when pressed.
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Steaming: Always steam after the water reaches a full boil and use high heat throughout.
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Storage: Store at room temperature in an airtight container for up to 2 days. Re-steam for 5–8 minutes before serving.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast?
Yes. Dissolve it in warm water first and let it bloom for 5–10 minutes before mixing with flour.
What filling works best?
Black sesame and peanut fillings create the best lava effect. Red bean works too but will be thicker and less molten.
Why did my buns crack?
Possible reasons: room-temperature thawed tangyuan, trapped air during wrapping, or insufficient sealing.
Can I freeze the finished buns?
Yes. Steam fully, cool completely, and freeze. Re-steam from frozen for about 10 minutes.
Can I skip the rice paper decoration?
Absolutely. It’s purely decorative and optional.
Lava Tangyuan Mantou (Molten Rice Ball Steamed Buns)
Ingredients
Mantou Dough
- 750 g all-purpose flour
- 8 g instant yeast or fast-acting leavening powder, see note
- 10 g sugar
- 420 g warm water 30–35°C
Filling & Decoration
- 500 g frozen tangyuan black sesame, peanut, or red bean
- Edible glutinous rice paper decorations optional
Instructions
Make the Dough
- In a large bowl, add 750g flour. Create a well in the center and add 8g yeast and 10g sugar. Lightly mix the yeast and sugar into the flour.
- Gradually pour in 420g warm water while mixing. Stir until shaggy dough forms, then knead into a slightly firm dough. It does not need to be smooth at this stage.
- Let the dough rest for 5–10 minutes to hydrate, then knead again on a work surface until smooth and soft. The dough should be slightly firm — this helps the buns hold their shape and prevents collapsing.
- (This is a single-proof method; no need for a first full fermentation.)
Divide and Roll
- Shape the dough into a log and divide into 8–9 equal pieces (about 80g each). Roll each into a smooth ball.
- Roll each portion into a round wrapper with thinner edges and a slightly thicker center. The thicker middle prevents leaking.
Prepare the Tangyuan (Very Important)
- One day in advance, transfer the frozen tangyuan to the refrigerator to thaw slowly.
- Do NOT thaw at room temperature. Fully thawed tangyuan become too soft and may burst during steaming. Slightly firm, chilled tangyuan are much easier to wrap and help prevent leaking.
Wrap
- Place one chilled tangyuan in the center of each wrapper.
- Gather the edges upward and pinch tightly to seal, making sure no air is trapped inside. Press the sealed tip firmly and tuck it underneath. Gently roll into a smooth ball.
- Repeat with remaining pieces.
Proof
- Place the shaped buns onto a steamer lined with damp cloth or parchment paper, leaving 3–4cm between each.
- Cover and let proof in a warm place until doubled in size. They should feel light and airy. When gently pressed, the surface should spring back quickly without collapsing.
Steam
- Bring water to a full boil before placing the steamer over the pot.
- Steam over high heat for 15 minutes.
- Open the lid carefully and, while the buns are still hot, gently press edible glutinous rice paper decorations onto the surface if using. The steam helps them adhere.
- Cover and steam for another 3–5 minutes to ensure the filling is fully molten.
Serve
- Remove from the steamer and enjoy warm. The outer mantou will be fluffy and soft, while the tangyuan inside is sweet and molten.
Video
