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Lava Tangyuan Buns 1

Lava Tangyuan Mantou (Molten Rice Ball Steamed Buns)

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.
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Course Breakfast
Cuisine Chinese
Servings 4

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