Sweet & Fluffy Steamed Taro Bun
If you are a dim sum lover who enjoys a sweet bao bun like my sugar bun recipe, you should definitely try this fluffy steamed taro bun. This home-cooked bun is a dim sum staple that uses a sweet and nutty paste made with taro and purple sweet potato. It is the perfect Chinese bun for breakfast or snack time.
Equipment
- Blender or food processor
- Mixing bowl
- Steamer
- Knife or dough cutter
- Dough rolling pin
- Parchment paper
- Steamer with lid
- Kitchen weighing scale (optional)
- Kitchen thermometer (optional)
Ingredients
Ingredients For Taro Paste
- 500 g Taro
- 100 g Purple sweet potato
- 90 g Light cream
- 30 g Milk
- 20 g Butter
- 20 g Condensed milk
Ingredients For The Dough
- 150 g Water
- 300 g Flour
- 3 g Yeast
Instructions
Make The Taro Paste
- Steam the taro and purple sweet potato slices for about 30 minutes or until soft. Use the fork test to check if they are soft.
- In a blender, blend the taro and purple sweet potato with light cream, milk, butter, and condensed milk. Blend until smooth to have a taro paste.
- Refrigerate the taro paste for 2 hours.
Knead The Dough
- In a mixing bowl, mix water and flour and knead into a smooth dough. This should take approximately 5 minutes.
- In a separate container, dissolve the yeast with a small amount of water.
- Add the dissolved yeast to the dough. Adding the yeast after kneading the dough helps prevent premature rising.
- Knead the dough for an additional 3 minutes until the yeast is well incorporated.
- Roll out the dough into a long cylindrical strip and cut it into small pieces about 1 inch wide.
- Flatten each piece and roll it out with a rolling pin. You should have pieces of flat circular wrappers.
Combine The Dough Wrapper And Taro Paste
- Take a piece of dough wrapper and place a spoonful of the taro paste in the center.
- Grab the edges of the wrapper and seal them by creasing and pinching.
- Roll it with your two hands to shape it into a bun.
- Place the buns in the steamer basket with parchment paper at the bottom of each bun.
- Cover the buns and let them ferment until they are 1.5 times their original size.
- Then, turn on the heat and let it cook in the cold water first.
- When the water starts boiling, steam the buns for 12 minutes over medium heat.
Video
Nutrition
Calories: 549kcalCarbohydrates: 103gProtein: 13gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 155mgPotassium: 1052mgFiber: 8gSugar: 6gVitamin A: 3916IUVitamin C: 6mgCalcium: 136mgIron: 4mg
Tried this recipe?Let us know how it was!