In Chinese cuisine, mantou is a staple food of northern China, where up to 70% of flour production in the region is used to make it.

In South African cuisine, a number of groups produce steamed bread, such as the Zulu ujeqe which can be eaten alone or with tomato soup.

[2] South African steamed breads are typically made at home for consumption on the same day, but research on commercial production continues to advance, aided by earlier developments in the mass production of Chinese steamed bread.

Ingredients typically include wheat flour, sugar, salt, yeast, and water.

Oil is unnecessary as the bread retains its moisture for days, and would typically spoil first before drying out.