Craving something soft with a rich and creamy filling? These Steamed Taro Buns are just what you need! Made with mashed taro root, coconut milk, and a hint of cane sugar, they offer the perfect balance of sweetness and nutty flavor in every bite!
If you love soft and fluffy sweets, you might also like my Pandesal, Ube Pancakes Filipino Spanish Bread recipe. Check them out!
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What are Steamed Taro Buns?
Steamed taro buns are soft and fluffy with a sweet and creamy taro filling. They are steamed until perfectly light and tender.
The filling is made from mashed taro root, which is sweetened with cane sugar and enriched with coconut milk or butter. This gives it a smooth texture and a slightly nutty flavor.
These buns are a popular treat in Chinese and Southeast Asian cuisine. They are often enjoyed as breakfast, a snack, or a dim sum dessert.
History of Steamed Taro Buns
Steamed taro buns did not originate in the Philippines, but they are widely enjoyed there. Filipinos love steamed breads and taro-based desserts, making these buns a familiar treat.
Taro, called gabi in the Philippines, is a common ingredient in dishes like ginataan (coconut milk stew) and taro chips. However, the idea of steamed buns (baozi) comes from Chinese cuisine.
Over time, Chinese influences have shaped Filipino food through trade and cultural exchanges.
Health Benefits of Taro
- Rich in fiber
- Boosts heart health
- Supports weight management
- Regulates blood sugar
Substitutions
- Taro – Substitute with purple sweet potato for a similar color and mildly sweet flavor.
- Condensed milk – Use coconut condensed milk for a dairy-free option or evaporated milk + sugar for a similar consistency.
- Purple food coloring (optional) – Replace with ube extract or mashed purple yam for a natural purple hue.
- Salt – Use sea salt for a milder taste or pink Himalayan salt for added minerals.
- Cake flour – Substitute with all-purpose flour + cornstarch (for a lighter texture) or bread flour for a chewier bun.
- Dry yeast – Use instant yeast (same amount, no proofing needed) or sourdough starter for a natural rise.
- Parchment paper – Replace with banana leaves for a fragrant, traditional touch or wax paper (lightly greased) to prevent sticking
Recipe Variations
- Black Sesame Taro Buns – Nutty black sesame and sweet taro combine for a rich flavor
- Matcha Taro Buns – Earthy matcha dough pairs perfectly with sweet taro filling
- Chocolate Taro Buns – Sweet taro filling with a subtle cocoa twist
Storage
- Refrigerator: Store steamed taro buns in an airtight container in the fridge for up to 4 days. Reheat by steaming for 5 minutes or microwaving with a damp paper towel for 30 seconds.
- Freezer: Place buns in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or an airtight container for up to 2 months. Steam for 10 minutes or microwave with a damp paper towel for 1 minute before serving.
- Thawing: Thaw frozen buns in the fridge overnight or steam directly from frozen for the best texture.
Ingredients
Listed below are all the ingredients you will need:
- Taro
- Condensed milk
- Purple food coloring (optional)
- Vegetable oil
- Salt
- Cake flour (or bao flour)
- Baking powder
- Warm water
- Granulated white sugar
- Dry yeast
- Parchment paper
See recipe card for quantities.
Instructions
To make the Taro Paste:
In a pot, boil the cubed taro in water for about twenty minutes or until fork-tender. Then, drain and transfer the cooked taro to a blender or food processor.
Add condensed milk, salt, food coloring (optional), and vegetable oil. Blend until smooth and dough-like. Transfer to a bowl and set aside.
To make the Bao Buns:
In a small bowl, bloom the yeast by combining warm water, sugar, and yeast. Let it sit for fifteen minutes until foamy.
In a mixing bowl, whisk together cake flour and baking powder.
Pour in the yeast mixture and vegetable oil, then knead for twelve minutes in a stand mixer or fifteen minutes by hand until smooth and elastic.
Cover with plastic wrap and let rest for twenty minutes.
Divide the dough into eight equal pieces of dough.
Flatten each piece using your hands or a rolling pin.
Place one to two scoops of taro paste in the center of the dough.
Pleat the edges to seal the bun.
Place it seam-side down on parchment paper.
Place the buns into a steamer with boiling water.
Steam for fifteen minutes over high heat, then turn off the heat and let them sit for another five minutes without opening the lid.
Once the steam dissipates, remove the lid and serve warm!
Enjoy these delicious taro buns with your loved ones!
Hint: For a lighter taro paste, skip the purple food coloring.
⭐ Top Tip
If kneading by hand, work the dough for about 15 minutes until smooth and elastic. Use cake flour for softer buns, or bao flour for the fluffiest.
FAQ
More Recipes
I have more soft and fluffy recipes right here:
- Pretzel Bites
- Buns Stuffed with Lentils
- Stuffed Filipino Potato Cakes
- Monkey Bread with Cream Cheese
Steamed Taro Buns
Ingredients
Homemade Taro Paste:
- 1 pound taro peeled and cubed
- ¾ cup condensed milk
- 1 tablespoon purple food coloring optional
- 2 tablespoon vegetable oil
- ¼ teaspoon salt
Steamed Bao Buns:
- 2 cups cake flour or bao flour for extra fluffiness
- 1 teaspoon baking powder
- ½ cup warm water
- 2 tablespoons granulated white sugar
- 1 tablespoon active dry yeast
- 2 tablespoons vegetable oil
- 8 cut-out parchment paper squares
Instructions
Make the Taro Paste:
- In a pot, boil the peeled and cubed taro in water for about twenty minutes or until fork-tender.
- Drain the water and transfer the cooked taro to a food processor.
- Add condensed milk, salt, food coloring (optional), and vegetable oil. Blend until smooth and dough-like.
- Transfer to a bowl and set aside.
Prepare the Bao Dough:
- In a small bowl, bloom the yeast by combining warm water, sugar, and yeast. Let sit for fifteen minutes until foamy.
- In a mixing bowl, whisk together cake flour and baking powder.
- Pour in the yeast mixture and vegetable oil, then knead for twelve minutes in a stand mixer or fifteen minutes by hand until smooth and elastic.
- Cover the bao dough with cling film and let rest for twenty minutes.
Assemble the Buns:
- Divide the dough into eight equal portions. Flatten each piece using your hands or a rolling pin.
- Place one to two scoops of taro paste in the center.
- Pleat the edges to seal the bun, then place it seam-side down on parchment paper.
Steam the Buns:
- Place the buns into a steamer with boiling water.
- Steam for fifteen minutes over high heat, then turn off the heat and let them sit for another five minutes without opening the lid.
- Once the steam dissipates, remove the lid and serve warm!
Notes
- You may also knead the dough by hand for about 15 minutes or until it becomes smooth and elastic.
- For the homemade taro paste, you may optionally remove the food purple food coloring if you want a lighter hue of the taro paste.
- All-purpose flour can be used in this recipe. However, if you can get a hold of bao flour which is a specialized flour for bao buns, then it is preferred as it has low protein and it makes a soft and fluffier bao buns.
- Extra taro paste can be stored in the chiller and can be used within 7 days.
Watch The Recipe Video!
Sweet says
Yummyyyyy! I love buns. I'm sure these will taste great!
Lizzy says
Lainey, this tasted amazing! I love taro and I'm always looking for more recipes like this!
Cheng says
I haven't tried taro buns, so this recipe is interesting! They look delicious, filling, and perfect for an afternoon snack!
Dimple says
This will definitely become a favorite!
Claire M says
Taro bao bao for my kid today, recipe worked great Lainey. Thanks!