VEGETABLES FOR A LONG LIFE

FOOD FOR DHYANA MANTO:

THE BREAD THAT WILL NOT BRING YOU DOWN.

                                  By Bhiksuni Heng Yin

      Manto, or steamed rolls, are endowed with four wonderful qualities:

1. They are delicious;

2. They are ultimately digestible. (Because they contain no oil, they dissolve readily in the stomach so that afternoon slump in meditation is avoided.)

3. They are filling; and

4. They are inexpensive.
In addition to the four above, they are also easy to make.

Ingredients

Sprinkle sugar and yeast into 1/4-cup lukewarm water. Let stand 2 or 3 minutes. Stir and dissolve. Set in warm, draft-free place until it bubbles up and the mixture nearly doubles in volume. 
Sift flour into large bowl. 
Add yeast and milk, stirring with spoon and then hands until a firm dough is formed. 
Turn onto a floured board and knead for five minutes. 
Cover with damp cloth and let sit in warm place for 1 1/2 to 2 hours until it doubles in size. Punch the dough down with a blow of the fist so it returns to its original size. 
Cover and let sit until it doubles again. 
Knead another five minutes. 
Shape dough into round strips about 3" in circumference. 
Cut into 1 1/2" pieces. 
Place each piece on a little piece of waxed paper, and put them in a steamer. 
Steam them for 15 minutes (but don't take the lid off or they will collect water and go flat). Serve them with fried vegetables, preferably salty ones.

*Water will do, if you don't use milk. But do not add even a drop of oil or a grain of salt!

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