5 Minute Chinese Buns


I stumbled across a way to make the traditional Chinese buns without a steamer or the use of yeast. This recipe takes less than five minutes to whip together and you cook it in the microwave for about 1 minute. And they taste just like the original.

Chinese buns are a staple item in the Chinese diet. They come in many variations, some with filling, some with spirals, but the most common one is the basic plain one, called “mantou“.

They are often served with a congee breakfast or eaten with dried pork sung or other meats. The buns are fluffy but dense and have a mild sweetness.

They are white in color and traditionally steamed. I’ve made them from scratch before but it is so cheap to buy pre-made frozen ones that I never made the effort again.

I was in the kitchen trying to create a new mug cake when I ended up with this “cake” which was not at all what I was expecting. But it tasted eerily similar to my childhood Chinese bun. I thought maybe I was imagining it and gave it to Mr. K to taste and asked him what he thought it was. He thought it was a “mantou,” which is the plain Chinese steamed bun.

Since the batter is wet, you can’t shape these like the traditional buns. So instead, I baked them in silicone cupcake molds. I bought mine from Amazon. The molds hold less than 1 mug cake of batter, so they actually only take 30 seconds instead of 1 minute. I’m so excited about this discovery. The key is the condensed milk which binds the flour and creates a dense, thick bread bun.

No more kneading, rolling, or steaming. And I can just make just one serving.

5 Minute Chinese Buns

Ingredients:

1/4 cup all purpose flour
1/4 tsp baking powder
1 tbsp condensed milk
3 tbsp fat free milk

Directions:

Using a small whisk, mix all ingredients into a microwave safe mug until batter is smooth and no flour chunks remain. Batter will be thick. Microwave for about 1 minute. Top of bun should look dry. You should be able to remove the entire bun in one piece. If using silicone molds, fill about 2/3 full with batter. This recipe should be enough to make two regular silicone cupcake molds. Microwave each separately for about 30 seconds. If using something bigger or smaller, you will have to adjust time accordingly.

All images and content are © Kirbie's Cravings.

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16 comments on “5 Minute Chinese Buns”

  1. Ahahaha this is genius. I can’t wait to try this out and make my mom taste it to see if she likes it. >:D

    • You should do a blind taste test. haha. I gave some to my mom. She thought it was close but not quite right but I think it was mental because I swear they taste the exact same to me. And I told her beforehand it wasn’t the normal ones plus she saw the cupcake shape so I think mentally it made her think something wasn’t quite right.

  2. These look great! I’ve also used Pillsbury biscuit dough and steamed them to make buns before – not bad for a shortcut!

    • I’ve done that method too! Love it though it has a more savory buttery taste. This one is more like the mantou because it’s a tiny bit sweet. But it totally works!

  3. I think I would love these with some pork!

  4. I have no idea what chinese buns are but those taste like the ?eský knedlík my mum made T_T ty so much. I love them.

  5. Kirbie,

    What an ingenious discovery / invention…on par w/ other  accidental inventions such as pot stickers and ice cream cones! I’m always on lookout for Bao recipes for my #4 Auntie to try. 

    Please clarify, whether the condensed milk is SWEETENED  or UNsweetened. In the USA,
         condensed milk = SWEETENED condensed milk
         while UNsweetened condensed milk = evaporated milk.

    Also need to clarify how flour is being measured as that can make a big difference…
         dip & sweep,
         lightly spooned, or
         sifted into the measuring cup.

    Finally, have you tried studding the batter or perhaps just the middle w/ a few cubes of cooked ChaSiu? At least visually, that might make it more “authentically” bao-like. If you have or do try, please let me know how that worked.

    Unfortunately or fortunately (depending which way I look at it), my health condition doing much better on a grain-free diet now so flour is out of the question or else I’d be experimenting before my next trip to visit family.

    Thanks.

  6. Omg, amazing. So dense and spongy! I didn’t have condensed milk so I added 2 tb spoon of sugar and added 1 tb milk instead hubby couldn’t get enough.

  7. Absolutely in love with this recipe! Thanks for sharing!!!

  8. Just made these tonight, for the first time. I don’t know why your recipe isn’t everywhere – it’s magical. Thank you.

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