I love fried mantou because it’s simple to make and absolutely irresistible. The crispy, golden crust paired with the creamy sweetness of homemade condensed milk creates a snack that’s indulgent yet comforting. Perfect for any time of the day!
The Perfect Treat for Every Occasion
Mantou can be enjoyed on its own, but when it comes to plain ones, I prefer frying them to add an irresistible crispy texture.
For the best results, I recommend choosing smaller mantou. They not only fry more evenly but are also perfect for serving as bite-sized snacks or desserts.
When it comes to the dipping sauce, I love making homemade sweetened condensed milk.
One of the best things about making it yourself is the ability to adjust the sweetness to suit your personal taste. You can easily increase or reduce the sugar as needed. I always recommend using full-fat milk when making condensed milk.
When serving fried mantou with sweetened condensed milk, I like to skip the traditional dipping method.
Instead, I pour the creamy condensed milk directly over the top of the mantou. This way, the fried mantou soaks up the sweet, velvety milk, creating an amazing flavor and texture combination in every bite.
Why You‘ll Love This Recipe
- Quick and Easy:You only need a handful of ingredients and a few simple steps to create a restaurant-worthy treat.
- Customizable:Adjust the sweetness of the condensed milk to your liking or try pairing the fried mantou with other dips like chocolate sauce.
- Kid-Friendly: Kids adore the crispy, sweet bites, making this a great recipe for the whole family.
Ingredients
- 12 mantou (steamed buns)
- 300ml milk
- 50g sugar
- Appropriate amount cooking oil (for frying; neutral-flavored, e.g., corn oil or sunflower oil)
Note: Neutral-flavored oils are recommended to avoid overpowering the delicate flavor of the mantou.
Instructions
Frying the Mantou
- Pour enough cooking oil into a deep pot to fully submerge the mantou. Heat the oil on high until it reaches about 50% of its maximum temperature. To test, insert a chopstick into the oil. If small bubbles rapidly form around it, the oil is ready.
- Place the prepared mantou into the oil and fry over medium-low heat. Use chopsticks to turn the mantou frequently for even cooking. Fry until both sides are golden brown (about 3–5 minutes, depending on mantou size and heat intensity).
- Once golden brown, remove the mantou with a slotted spoon. Drain excess oil and place them on a plate.
Making Sweetened Condensed Milk
- In a heavy-bottomed flat pan, combine 300ml milk and 50g sugar. Stir until the sugar is fully dissolved.
- Heat the mixture over medium heat, stirring constantly to prevent sticking and burning. The milk will thicken and slightly darken as it heats.
- When the milk is thick enough to coat the back of a spoon and stirring feels resistant, reduce the heat to low. Simmer for an additional 2–3 minutes while continuing to stir.
- Transfer the condensed milk to a small bowl or cup and let it cool slightly before serving.
Note: Stirring continuously is crucial to prevent burning and achieve a smooth, creamy texture for the condensed milk.
Frequently Asked Questions
Can I use store-bought condensed milk?
Yes, store-bought condensed milk works well if you’re short on time, but making it from scratch adds a rich, homemade flavor.
What type of mantou should I use?
You can use plain or sweet mantou, fresh or frozen. Just ensure the mantou is fully thawed if using frozen.
Can I bake the mantou instead of frying?
Frying gives the mantou its signature crispy texture, but you can bake them in a preheated oven at 180°C (350°F) for about 8–10 minutes as a healthier alternative.
How do I store leftovers?
Fried mantou is best enjoyed fresh. If you have leftovers, store them in an airtight container and reheat in the oven or air fryer to regain crispiness.
Golden Fried Mantou with a Sweet Twist
Ingredients
- 12 mantou steamed buns
- 300 ml milk
- 50 g sugar
- Appropriate amount cooking oil for frying; neutral-flavored, e.g., corn oil or sunflower oil
Instructions
Frying the Mantou
- Pour enough cooking oil into a deep pot to fully submerge the mantou. Heat the oil on high until it reaches about 50% of its maximum temperature. To test, insert a chopstick into the oil. If small bubbles rapidly form around it, the oil is ready.
- Place the prepared mantou into the oil and fry over medium-low heat. Use chopsticks to turn the mantou frequently for even cooking. Fry until both sides are golden brown (about 3–5 minutes, depending on mantou size and heat intensity).
- Once golden brown, remove the mantou with a slotted spoon. Drain excess oil and place them on a plate.
Making Sweetened Condensed Milk
- In a heavy-bottomed flat pan, combine 300ml milk and 50g sugar. Stir until the sugar is fully dissolved.
- Heat the mixture over medium heat, stirring constantly to prevent sticking and burning. The milk will thicken and slightly darken as it heats.
- When the milk is thick enough to coat the back of a spoon and stirring feels resistant, reduce the heat to low. Simmer for an additional 2–3 minutes while continuing to stir.
- Transfer the condensed milk to a small bowl or cup and let it cool slightly before serving.