1. Here we see our mantou in their natural environment. You can capture them from any freezer in your local asian grocery store.

   

2. Place them into a steaming pot. Remember to put water inside the pot, otherwise it won't steam but bake instead! It is also not very good for your pot to have no water in it because then you're not letting it fulfil its life's purpose.

   

3. Light the stove and turn it up to the max so we can steam the mantou faster. Set the timer to around 12-15 minutes and in the mean time, eat some cookie egg rolls. I particularly like the Wing Wah brand.

   

4. Check your mantou to make sure they're steaming right.

   

5. You can tell if they're done when they're really soft but firm - kinda like an elastic white sponge. Use a fork or chopsticks because they're in a steaming pot and steam is evaporated water which means it's hotter than 100 degree celcius so don't use your fingers, silly.

   

6. Tada! Of course, using a fork doesn't give the greatest presentation results - if you want them to look pretty, use your fingers, duh.

   

   Taste Evaluation:
   Yummy! Nice and soft, just like they're meant to be. If your mantou tastes like a rock or baked bread, then you left it in the steaming pot for too long, or you were a lazy bum who ran it under water for 2 minutes and then microwaved it and hoped that would work out.

   Overall rating: 10/10

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