Fried Mantou With Condensed Milk
Fluffy steamed buns are fried until golden to make the easy Chinese dessert, Fried Mantou with Condensed Milk. They're easy to make and perfect for a snack or end to a Chinese meal.
Servings: 4 people
Calories: 407kcal
Ingredients
- 2 ½ cups corn oil
- 1 pack frozen mantou (steamed buns)
- ½ can sweetened condensed milk
Instructions
- OPTIONAL - Take the mantou out of the freezer 30 minutes prior to cooking. This helps bring the food to room temperature and allows for even cooking.
- Heat 2.5 cups corn oil in a pot on medium heat. It should take 5-10 minutes until it gets hot. You can tell if its hot enough by adding your wooden chopstick to the oil and bubbles form! Or get a thermometer and heat to 350 degrees Fahrenheit. For Steaming: place man tou in a pot and steaming stand. Steam on high heat for 5 minutes.2 ½ cups corn oil
- Gently add the mantou in the oil and fry for one minute or until desired golden brown. The man tou will float to the top of the oil so you will need to push it down for an even fry. After frying, place it on a paper towel to soak up the oil.2 ½ cups corn oil, 1 pack frozen mantou
- (OPTIONAL) cinnamon sugar: if you want to do a cinnamon sugar coating, you can mix some sugar and cinnamon together. When the mantou is done frying and has some oil on the sides, immediately coat and dip in the cinnamon sugar.
- Open condensed milk and place in a small bowl for dipping. Dip the mantou in the condensed milk and enjoy when the mantou is hot and crispy!½ can sweetened condensed milk
Video
@cookwithdana basically Chinese version of glazed donuts made in 10 min🤤 #asianrecipes #dessert
♬ Chopin Nocturne No. 2 Piano Mono - moshimo sound design
Notes
- Heat Your Oil. Hot oil is the secret to perfectly golden fried buns that aren't soggy. When the oil isn't hot and you add the buns they begin to absorb the oil instead of cooking.
- Enjoy Immediately. This Chinese fried bread is best enjoyed freshly made while they are still hot!
- Thaw or Steam the Buns. This needs to be done before frying so the buns will cook all the way through. I defrosted the mantou for about 30 minutes prior to help make the cooking process easier. It allows for more even cooking so you don't end up with a cold center and crispy outside.