Steamed Taro Buns
Grab a snack with these soft and delicious steamed taro buns! This recipe is also a good dessert for any taro cravings!
Servings: steamed taro buns
Calories: 346kcal
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.
Serving: 1gCalories: 346kcalCarbohydrates: 58gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 10mgSodium: 171mgPotassium: 503mgFiber: 3gSugar: 19gVitamin A: 120IUVitamin C: 3mgCalcium: 142mgIron: 1mg
Watch The Recipe Video!
Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!