Fried Mantou with Condensed Milk

Embark on a flavour journey with this crispy wonder! Steamed bread transformed into a golden delight, kissed by sweet condensed milk magic. 🌟 #CulinaryAdventure. Discover the rich history and modern charm of Fried Mantou with Condensed Milk, a delightful Chinese treat featuring crispy exteriors, fluffy insides, and a sweet touch.

In a quaint corner of Albany, I stumbled upon a culinary gem – Fried Mantou with Condensed Milk at Mr. Hao. The moment its delightful flavours touched my palate, I made a silent vow to recreate this masterpiece at home. Today, I’m excited to share the journey of turning a simple steamed bread into a gastronomic delight.

Mantou, a traditional Chinese steamed bun, dates back to the Zhou dynasty. Initially served as a staple in northern China, it evolved over centuries into various forms. Fried Mantou, with its crisp exterior and fluffy insides, is a modern twist that perfectly balances tradition and innovation.

Condensed milk, with its roots in 19th-century Europe, found its way into Chinese cuisine during the colonial era. Its creamy sweetness brought a new dimension to familiar dishes, and Fried Mantou was no exception.

Fried Mantou with Condensed Milk has become a beloved snack, blending nostalgia with contemporary cravings. Its simplicity and versatility make it a popular choice for both casual gatherings and sophisticated affairs. The contrast of textures and the sweet touch of condensed milk elevate this dish to a delightful culinary experience.

As we embark on this culinary journey, remember – sometimes, the most extraordinary delights come from the simplest of ingredients. Join me in recreating this culinary masterpiece at home and let the sweet aroma of tradition fill your kitchen.

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Fried Mantou with Condensed Milk

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 12 1x
  • Category: Snack
  • Cuisine: Chinese


Discover the rich history and modern charm of Fried Mantou with Condensed Milk, a delightful Chinese treat featuring crispy exteriors, fluffy insides, and a sweet touch.


Units Scale


  1. Prepare the Dough, in a bowl, dissolve sugar in warm water and add active dry yeast. Allow it to sit for 5-10 minutes until frothy.
  2. In a large mixing bowl, combine the yeast mixture, flour, vegetable oil, and a pinch of salt.
  3. Knead the dough on a floured surface until smooth and elastic. Place it in a greased bowl, cover with a damp cloth, and let it rise in a warm place until doubled in size (about 1 hour).
  4. Steam the Mantou, after the first rise, punch down the dough and knead briefly. Roll it into a log shape and cut into 12 equal portions.
  5. Shape each portion into a bun and place them on a parchment-lined tray. Leave space between each bun to allow for expansion during steaming.
  6. Steam the buns for 15-20 minutes or until they are cooked through. Remove from the steamer and let them cool completely.
  7. Fry the Mantou, heat oil in a deep fryer or a deep pan to 180°C.
  8. Once the steamed buns are cooled, gently place a few at a time into the hot oil and fry until golden brown on both sides (about 2-3 minutes per side).
  9. Remove the fried buns and place them on paper towels to absorb excess oil.
  10. Once slightly cooled, generously drizzle each bun with sweetened condensed milk
  11. Serve the Fried Mantou with Condensed Milk while they are still warm.


5 Responses

  1. They used to be one of my favourites :-) Haven’t had them in a couple of decades though. Yours looks seriously good.

  2. Wow, these buns look phenomenal – look at their glossy and nicely browned exterior! And drizzled with condensed milk? Say no more!

  3. suituapui says:

    I love this! Not healthy, better to just eat them steamed, not fried…but this is nicer. Great with curry gravy too! Yumssss!!!!

  4. Hannah says:

    I don’t think I’ve every seen something so PERFECTLY golden brown in my whole life! That should be the photo next to the dictionary entry for it!

  5. Those look spectacular, Raymund! I’ve never seen them before, and now I want them.

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