0 from 30 votes
Taro Bun
Easy homemade steamed sweet taro bun with taro paste. This taro bun recipe is authentic, fail-proof, and tastes just like Din Tai Fung.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 40 mins
Servings: 12 Buns
Calories: 206 kcal
Course:
Bread
Cuisine:
Chinese
Ingredients
Taro Paste:
- 450 g (1 lb) peeled raw taro root
- 1/2 cup fine sugar or to taste
Dough:
- 1 cup milk
- 1 teaspoon active dry yeast
- 2 1/2 tablespoons fine sugar
- 350 g (12 oz) all-purpose flour
Instructions
- Cut the taro into pieces. Prepare the taro paste by steaming the taro pieces in a steamer over high heat for 10-15 minutes, or until completely cooked through. The pieces should break apart easily when done.
- Add the sugar to the steamed taro. Using a masher, mash the taro into a smooth paste. Divide the paste into 12 equal portions and shape them into taro balls. Cover and set aside.
- Prepare the dough by adding the milk, yeast, and sugar to the bowl of a stand mixer fitted with a dough hook. Stir the mixture with chopsticks or a spoon.
- Add the flour to the yeast mixture. Turn on the mixer to speed 1 and knead the ingredients until a smooth dough forms, about 6 minutes. If the dough begins to climb up the dough hook, stop the mixer and push the dough back down into the bowl. Transfer the dough to a lightly greased surface, cover with plastic wrap, and let it rest for 5 minutes.
- On a lightly floured surface, roll the dough with your hands until the surface is smooth. Divide the dough into 12 equal pieces and shape each piece into a ball. Roll out each dough ball on a lightly floured surface, then place a taro ball in the center of the dough.
- Wrap the dough around the taro ball, pinching to seal tightly. Place each taro bun on a piece of pre-cut rectangular parchment paper. Repeat this process for the remaining dough and taro balls. Arrange the taro buns inside a steamer, leaving enough space between each bun to prevent sticking. Cover the steamer lid and let them rise for 60 minutes, or until the dough balls have expanded in size.
- Add water to the bottom of the steamer and cover the lid tightly. Turn on high heat and steam the buns for 10-12 minutes, or until the taro buns are soft, puffy, and fluffy. Turn off the heat and serve the steamed taro buns warm.
Cup of Yum
Notes
- To get the detailed step-by-step of preparing the dough, please refer to steamed buns recipe.
Nutrition Information
Serving
12buns
Calories
206kcal
(10%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
0.2g
Cholesterol
2mg
(1%)
Sodium
13mg
(1%)
Potassium
303mg
(9%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
62IU
(1%)
Vitamin C
2mg
(2%)
Calcium
47mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Buns
Amount Per Serving
Calories 206
% Daily Value*
| Serving | 12buns | |
| Calories | 206kcal | 10% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 2mg | 1% |
| Sodium | 13mg | 1% |
| Potassium | 303mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.