Taro buns are a delightful treat that combines the subtle flavors of taro and purple sweet potato in a soft, slightly sweet bun.
The taro filling, similar in texture to purple sweet potato paste, is versatile and works well in buns, bread, mooncakes, and other pastries.
You can also experiment with other fillings like red bean paste, lotus seed paste, or black sesame paste to suit your tastes.
Making a large batch of these buns is convenient for quick breakfasts—simply steam from frozen in the morning for a warm, delicious start to the day.
Follow this step-by-step guide to making taro buns, along with tips for storing them.
Ingredients
- 300g taro– Use soft, starchy taro for a smooth filling.
- 200g purple sweet potato– Adds color and a unique flavor to the filling.
- Milk– Adjusts the moisture of the filling, making it easier to blend.
- 1 tablespoon sugar– For sweetness; adjust to taste.
- 200g all-purpose flour– Forms the dough for the bun.
- 2g yeast– Helps the dough rise.
Step 1: Prepare the Taro Filling
Steam the Taro and Sweet Potato: Wash, peel, and cut 300g of taro and 200g of purple sweet potato into small pieces. Place them in a steamer and steam for 20–30 minutes, until a chopstick can easily pierce through.
Blend into a Smooth Paste: Transfer the steamed taro and purple sweet potato to a blender, add a suitable amount of milk, and blend until smooth.
Cook the Paste: Pour the mixture into a pot and cook over low heat, stirring continuously. Add a spoonful of sugar and cook until the paste thickens to a dough-like consistency. Let it cool, then shape it into small balls.
Step 2: Prepare the Dough
Combine Ingredients: In a large bowl, mix 200g flour and 2g yeast. Add 120g of mashed purple sweet potato, and mix until a rough dough forms.
Knead the Dough: Knead the dough by folding and pressing for 10–15 minutes, until it becomes smooth and elastic.
Step 3: Fill and Steam the Buns
Portion the Dough: Roll the dough into a long log, then cut it into equal pieces, about 30–50g each.
Flatten the Dough: Use a rolling pin to flatten each piece into a thin circle.
Add Filling: Shape the cooled taro filling into small balls and place one in the center of each dough circle.
Seal the Buns: Wrap the dough around the filling, pinching the edges to seal securely.
Rise: Place the filled buns in the steamer and set them in a warm place to proof until they double in size.
Steam: Once the water is boiling, steam the buns for 15 minutes. Turn off the heat and let them sit for 5 minutes before removing.
Highlights of Taro Buns
- Soft and Sweet: The dough becomes fluffy and springy, while the taro filling adds a smooth, natural sweetness.
- Beautiful Color: The combination of taro and purple sweet potato gives the buns a vibrant color.
- Nutritious: Both taro and purple sweet potato are rich in fiber, vitamins, and minerals, making these buns a healthy option.
Storage Tips
- Room Temperature: Fresh buns can be kept at room temperature for a few hours in a cool, shaded place.
- Refrigeration: Store in an airtight container in the refrigerator at 3–5°C for up to 1–2 days. Reheat in a microwave or steamer to restore softness.
- Freezing: For longer storage, freeze each bun in a sealed bag with as much air removed as possible. They’ll last up to 3–6 months in the freezer. To reheat, thaw in the fridge or at room temperature, then steam or microwave.
Give these taro buns a try—they’re sure to bring warmth and sweetness to your table!
Taro Buns – Soft and Sweet Delights
Ingredients
- 300 g taro – Use soft starchy taro for the best texture.
- 200 g purple sweet potato – Adds a beautiful color and unique flavor to the filling.
- Milk – To adjust the moisture in the filling making it easier to blend.
- 1 tablespoon sugar – For sweetness; adjust to taste.
- 200 g all-purpose flour – Forms the dough for the bun.
- 2 g yeast – Helps the dough rise.
Instructions
Step 1: Prepare the Taro Filling
- Steam the Taro and Sweet Potato**: Wash and peel 300g of taro and 200g of purple sweet potato, then cut them into small pieces. Place the pieces in a steamer and steam for about 20–30 minutes, until they are tender enough for a chopstick to easily pierce through.
- Blend into a Smooth Paste**: Once steamed, transfer the taro and purple sweet potato to a blender, add a suitable amount of milk, and blend until smooth.
- Cook the Paste: Pour the blended mixture into a pot and cook over low heat, stirring continuously. Add a spoonful of sugar and cook until the mixture thickens into a dough-like consistency. Let it cool, then shape it into small balls.
Step 2: Prepare the Dough
- Combine ingredients: In a large bowl, mix 200g flour and 2g yeast. Add 120g of mashed purple sweet potato, mixing until a rough dough forms.
- Knead the dough: Knead by folding and pressing until it becomes smooth and elastic, which should take 10–15 minutes.
Step 3: Fill and Steam the Buns
- Portion the dough: Roll the dough into a long log, then cut it into equal pieces, generally between 30–50g each.
- Flatten the dough: Use a rolling pin to shape each piece into a thin circle.
- Add filling: Shape the cooled taro filling into small balls, placing one in the center of each dough circle.
- Seal the buns: Wrap the dough around the filling, pinching the edges to seal securely.
- Rise: Place the filled buns in the steamer and set them in a warm place to proof until they double in size.
- Steam: Once the water is boiling, steam the buns for 15 minutes. Turn off the heat and let them sit for 5 minutes before removing.
