{Taste} Whole Wheat Millet Mantou 馒头


Mantou (馒头)or Chinese steamed buns is a staple in our household and culture.

The bun is light and fluffy, and does not contain any filling.

It is usually made out of all-purpose or bread flour but we like being healthy and don’t mind the coarse texture of whole wheat or grains.

Edit Note: I adapted to Hevil’s recipe below but must admit that the buns turned out a bit tougher than expected. I would perhaps:

  • add about 1/2 cup more water;
  • or take out the millet and sesame flour mixture, and baking powder, Then, replace it with a starter using 2 cups of whole wheat flour and enough water until the mixture turns into dough. After both starter and dough rises, combine and knead, shape into buns before letting it rise once more and then steam.


Whole Wheat Millet Mantou
adapted from Hevil’s Special Delights

    • 2 1/2  cups Whole Wheat Flour
    • 1 cup millet; 1/2 cup whole millets ground in food processor
    • 1 tbs sesame seeds
    • 1 tbs brown sugar
    • 1/2  cup temperate water
    • 1 cup warm non-dairy milk
    • 2 tsp active dry yeast
    • 2 tsp baking powder
    • Directions: 
      1. Grind 1/2 cup of millet and 1 tbs of sesame seeds in a food processor until they resemble flour.
      2. Combine both the flours and add remaining dry ingredients in a bowl. Then, pour in 1 cup of warm non-dairy milk and 1/4 cup of water into the dry mixture. If more liquid is needed, add more water until you can knead into a dough. Once the dough has formed, knead until dough doesn’t stick to the bowl.
      3. Cover with plastic wrap and let it rise until double in size. This can range from 1 to 2 hours, depending on the temperature. It rises faster in warmer temperatures.
      4. After the rising period, punch down the dough and knead for 3-4 minutes to strengthen the gluten. Remember to add flour if the dough is sticky or add more liquid if the dough is too dry.
      5. Roll the dough out into a large rectangle. Then, fold one side into the middle, and then fold in the other side to the middle. Roll it out again.
      6. Roll the dough into a log.
      7. Divide into 12 to 18 pieces.
      8. Let it rise for about another 20 to 30 minutes.
      9. Steam for 10 to 15 minutes, depending on the size of the buns.
      10. Serve warm.

Banana Chocolate Chips Bread


My friend bought a new loaf pan the other day.

We decided to test out the pan by baking some banana chocolate chips bread. We followed the recipe on the back of the C&H Sugar bag.

The results were magnificent.

Fluffy, moist, not too sweet…

The chocolate chips were the cherry on top.

I was in bliss.

I’ve been inspired to buy my own loaf pan.

It might just be that the recipe was perfect

But I want a loaf pan

So I’m going to assume it was the perfect loaf pan that produced the perfect banana bread.

Banana Chocolate Chips Bread

adapted from C&H Sugar

  • 1/3 cup granulated sugar
  • 1/3 Olive Oil
  • 1 1/2 cups mashed bananas (3 medium bananas)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup soymilk
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips


Cream sugar and oil; beat in the mashed bananas, eggs, and vanilla. Combine dry ingredients with wet mixture just until moistened. Fold in chocolate chips until well incorporated. Pour batter into greased and floured 9x5x3-inch loaf pan. Bake at 350° for 50 minutes.

On a Roll

Portion control. That’s what America needs.

It’s hard. I know. I’m a foodie after all. But thanks to bloggers like Have Cake, Will Travel, I don’t need to worry about downsizing each recipe because it’s already been done for me.

I just tweak it so that the end product says “me” rather than “Celine a.k.a Have Cake, Will Travel.”

Therefore, I present to you my version of Celine’s Betcha Want that Matcha. And yes, she was right, I do want that matcha.

Whole Wheat Matcha Roll

For the rolls:
3/4 cup (180 ml) plain soy or other nondairy milk, heated to 100°F (38°C)
2 teaspoons active dry yeast
3 T honey
2 1/4 cups (300 g) whole wheat flour
1/2 teaspoon fine sea salt
4 tea bags matcha green tea leaves
2 tablespoons melted coconut oil
1 teaspoon pure vanilla extract
1/4 teaspoon olive oil, to coat the bowl
1/3 cup (58 g) chopped nondairy bittersweet chocolate

To make the rolls: In a medium bowl, combine milk and yeast. Let stand for about 10 minutes until it foams and bubbles.

In a large bowl, combine flour, salt, and matcha tea leaves.

Add in the melted coconut oil, honey, and vanilla extract. Lastly add in the yeast mixture.

Knead for about 8 to 10 minutes, until the dough is smooth and pliable. The dough may still be a bit sticky but I find this works best in creating soft rolls when using whole wheat flour.

Lightly coat a large bowl with oil, turn dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.

Line a baking sheet with parchment paper, or silicone baking mat.

Punch down dough. Divide into six equal portions.

Divide chopped chocolate into six equal portions, placing each in the center of each piece of dough. Fold dough over chocolate. Shape into rolls. Place on prepared baking sheet, loosely covering with plastic wrap. Let rise for 40 minutes.

Twenty minutes before the rolls are done rising, preheat oven to 375°F (190°C, or gas mark 5).

Bake for 16 to 18 minutes, until the rolls are golden brown and sound hollow when the bottom is tapped.


Sorry my friends, I only have a picture of my creation through the camera on my cellphone. Maybe I’ll get a chance to snap of shot of it on my real camera before the buns get all gobbled up.

I must say I wasn’t a true believer of this recipe at first because the rising time was so short for using yeast, but I followed the recipe exactly and it produced amazing cinnamon buns! I will definitely be using this recipe again 🙂

Recipe adapted from: Meg’s Vegan Recipes


3/4 C unsweetend soy milk

1/4 C Earth Balance, softened

3 1/4 C all-purpose flour

1 (.25 ounce) package instant yeast

1/4 C white sugar

1/2 tsp salt

1/4 C plus 2 TBS water


1 C brown sugar, packed

1 TBS ground cinnamon

1/2 C Earth Balance, softened (I use about 1/3 cup or a bit less)

Glaze: (I lessened the original recipe and took out the maple syrup and corn syrup)

2 tsp vanilla extract

1/4 C icing sugar

4 TBS unsweetened soy milk


Heat the soy milk in a small saucepan until it bubbles, then remove

from heat. Mix in margarine; stir until melted. Let cool until


In a large mixing bowl combine 2 1/4 cup flour, yeast, sugar and salt;

mix well. Add water and the soy milk/margarine mixture; beat well. Add

the remaining flour, 1/2 cup at a time, stirring well after each

addition. When the dough has just pulled together, turn it out onto a

lightly floured surface and knead until smooth, about 5 minutes

Cover the dough with a damp cloth and let rest for 10 minutes.

Meanwhile, in a small bowl, mix together brown sugar, cinnamon,

softened margarine.

Roll out dough into a 12×9 inch rectangle. Spread dough with

margarine/sugar mixture (if you want you can add in some raisins or


Cut into 12 equal size rolls and place cut side up in 2 lightly

greased rounds pans. Cover and let rise until doubled, about 30

minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 20 minutes, or until browned. Combine

all the ingredients for the glaze in a small bowl and mix until

smooth. Let rolls cool a few minutes then drizzle with glaze.