These taro buns are filled with creamy homemade taro paste and have a beautiful purple hue from the purple sweet potato powder. Trust me, once you try these, you’ll want to make them again and again!
Why You’ll Love This Recipe
If you love taro, you absolutely have to try this taro bun recipe.
Not only do these buns look gorgeous, with their soft, golden exterior, but their texture is incredibly delicate and pillowy.
And the best part? It’s super simple to make! Trust me, these buns are going to be your new favorite.
Out of all the types of bread or buns I bake, this one with the creamy taro filling is by far my favorite.
And I can’t forget how my kids absolutely love these—whenever I bake them, they can’t wait to grab one fresh from the oven. These buns are always a hit at home!
Stand Mixer or Not
I personally use a stand mixer to make the dough because it really saves me time and effort. The mixer helps knead the dough perfectly, and it frees up my hands for other tasks, which is especially helpful when I’m multitasking.
The dough comes together beautifully, and I don’t have to worry about kneading it by hand.
However, if you don’t have a stand mixer, don’t worry at all! You can still knead the dough by hand. It may take a bit more time and effort, but the result will still be just as delicious. Just make sure to knead the dough until it’s smooth and elastic.
Ingredients
- 300g high-gluten flour
- 180g pure milk
- 60g white sugar
- 15g purple sweet potato powder
- 1 egg
- 3g high-sugar-tolerant yeast
- 30g butter
- Cooking oil (for brushing the mold)
- High-gluten flour (for dusting the surface)
For the Taro Paste Filling
- 200g Homemade taro paste (follow my Easy Taro Paste Recipe)
Instructions
Prepare the Taro Paste Filling
Make the taro paste using my Easy Taro Paste Recipe. Once ready, transfer it to a piping bag and set aside.
Make the Dough and First Fermentation
In a mixing bowl, combine 300g high-gluten flour, 180g pure milk, 60g white sugar, 15g purple sweet potato powder, 1 egg, and 3g high-sugar-tolerant yeast. Mix on medium speed (level 2) until the dough forms and a rough membrane appears.
Add 30g butter and continue mixing on high speed (level 3) until the dough becomes smooth and can stretch into a thin, unbreakable glove-like membrane.
Place the dough in a container, cover with plastic wrap, and let it ferment in a warm place (30-35°C) until it doubles in size. This takes about 1-1.5 hours. To check if it’s ready, poke the dough with a floured finger—if the hole doesn’t shrink or collapse, it’s done.
Shape the Buns
Line a 6-inch chiffon cake mold with baking paper and brush the bottom with cooking oil.
Gently press the fermented dough to release air bubbles, then divide it into 8 equal portions (about 80g each). Roll each portion into a ball, cover with plastic wrap, and let them rest for 15 minutes.
Take one dough ball, roll it into an oval shape, and flip it so the smooth side faces down. Pipe taro paste on top, then use a scraper to cut even strips on the top third of the dough.
Roll the dough from the top downward, enclosing the taro paste. Pinch the seam to seal. Place 4 buns into the prepared mold.
Second Fermentation
Place a bowl of hot water in the oven to create a moist environment. Put the mold with the buns in the oven and let them rise until they reach 80% of the mold’s height (about 30-40 minutes).
Bake the Buns
Preheat the oven to 160°C (upper heat) and 190°C (lower heat) 10-15 minutes before the second fermentation is complete.
Lightly dust the buns with flour and bake in the middle of the oven for 20 minutes. If the buns brown too quickly, cover them with aluminum foil.
Cool and Serve
Once baked, remove the buns from the oven, invert them onto a cooling rack, and let them cool completely before removing the cover.
Notes
- Control the fermentation temperature and time carefully. Over-fermentation can make the dough sour and affect the texture.
- Adjust the baking temperature and time based on your oven’s behavior to prevent over-browning or burning.
Frequently Asked Questions
Can I use store-bought taro paste?
Yes, you can use store-bought taro paste if you’re short on time, but homemade taro paste adds a fresher, more authentic flavor.
Can I freeze the buns?
Absolutely! Once cooled, store the buns in an airtight container or freezer bag. Reheat them in the oven or microwave before serving.
What if I don‘t have purple sweet potato powder?
You can omit it, but the buns won’t have the same vibrant purple color. For a different flavor, you can experiment with sweet potato or pumpkin powder instead of purple sweet potato powder. The dough can also be made dairy-free by replacing the milk with a non-dairy milk of your choice.
Homemade Taro Buns: A Sweet, Creamy Delight
Ingredients
- 300 g high-gluten flour
- 180 g pure milk
- 60 g white sugar
- 15 g purple sweet potato powder
- 1 egg
- 3 g high-sugar-tolerant yeast
- 30 g butter
- Cooking oil for brushing the mold
- High-gluten flour for dusting the surface
For the Taro Paste Filling
- 200 g Homemade taro paste follow my Easy Taro Paste Recipe
Instructions
Prepare the Taro Paste Filling
- Make the taro paste using my Easy Taro Paste Recipe. Once ready, transfer it to a piping bag and set aside.
Make the Dough and First Fermentation
- In a mixing bowl, combine 300g high-gluten flour, 180g pure milk, 60g white sugar, 15g purple sweet potato powder, 1 egg, and 3g high-sugar-tolerant yeast. Mix on medium speed (level 2) until the dough forms and a rough membrane appears.
- Add 30g butter and continue mixing on high speed (level 3) until the dough becomes smooth and can stretch into a thin, unbreakable glove-like membrane.
- Place the dough in a container, cover with plastic wrap, and let it ferment in a warm place (30-35°C) until it doubles in size. This takes about 1-1.5 hours. To check if it's ready, poke the dough with a floured finger—if the hole doesn't shrink or collapse, it's done.
Shape the Buns
- Line a 6-inch chiffon cake mold with baking paper and brush the bottom with cooking oil.
- Gently press the fermented dough to release air bubbles, then divide it into 8 equal portions (about 80g each). Roll each portion into a ball, cover with plastic wrap, and let them rest for 15 minutes.
- Take one dough ball, roll it into an oval shape, and flip it so the smooth side faces down. Pipe taro paste on top, then use a scraper to cut even strips on the top third of the dough.
- Roll the dough from the top downward, enclosing the taro paste. Pinch the seam to seal. Place 4 buns into the prepared mold.
Second Fermentation
- Place a bowl of hot water in the oven to create a moist environment. Put the mold with the buns in the oven and let them rise until they reach 80% of the mold's height (about 30-40 minutes).
Bake the Buns
- Preheat the oven to 160°C (upper heat) and 190°C (lower heat) 10-15 minutes before the second fermentation is complete.
- Lightly dust the buns with flour and bake in the middle of the oven for 20 minutes. If the buns brown too quickly, cover them with aluminum foil.
Cool and Serve
- Once baked, remove the buns from the oven, invert them onto a cooling rack, and let them cool completely before removing the cover.