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    Home ยป Recipes ยป Breads & Buns

    Steamed Taro Buns

    Published: May 25, 2021 by Michelle ยท 20 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Steamed Taro Buns features a reliably soft and fluffy dough with a mashed homemade taro paste filling in the middle. The taro paste is slightly sweet with a nutty undertone.


    What is taro?

    Taro is a starchy root vegetable that often gets confused with ube or even purple sweet potato.

    It's beige in colour, with purple flecks on the inside.

    The exterior of the taro root is rough and brown in colour.

    Why you'll love this recipe

    If you're looking for a new way to enjoy Chinese-style steamed buns, these Taro Buns will fit the bill.

    It contains a homemade mashed taro paste which is subtly sweet, nutty and delicious.

    The buns contain only a few ingredients and are easy to make.


    Ingredients you'll need

    For the filling:

    • taro paste: I made my own taro paste, but if you have access to a pre-made paste, you can use that too

    For the buns:

    • bao flour: is a special type of flour which lends a soft and light texture to the buns; if you can't find it, you can still use all-purpose flour 
    • water
    • active dry yeast: acts as a leavener for the buns
    • granulated sugar: adds a little sweetness; you can use any sweetener you like
    • baking powder: adds additional lift and fluffiness to the buns

    How to make the buns

    Make the Taro Paste first.

    I recommend doing this the day before so the filling has a chance to chill in the fridge.

    Step by step instructions on how to make taro paste filling for taro steamed buns, with text overlay.

     

    The dough is based on my Steamed Red Bean Paste Buns.

    In a mixing bowl, combine together the flour and baking powder. Give it a quick whisk.

    In a small bowl, add the warm water, sugar and yeast. Give it a stir and let the yeast activate and become bubbly.

    Pour in the activated yeast mixture into the flour and knead until the dough forms. 

    Add in oil and continue to knead until smooth and elastic.

    Cover the dough and let it rest for about 20 minutes.

    Divide the dough into 10 equal portions.

    Use a rolling pin to roll out the dough into a disc, slightly thinner around the edges and thicker in the middle (see Step 1 below).

    Add a scoop of taro paste to the centre of the dough and pleat the dough to seal the filling (Step 2).

    Tip: Use an ice cream scoop to transfer the paste to the buns to keep your hands clean. 

    Place the bun seam-side down on a piece of parchment paper (Step 3).

    Repeat with the remainder.

    Cover the buns and and let them rise in a warm location, until slightly puffy.

    Place the buns into a steamer and steam over high heat for 12-15 minutes (Step 4). (Don't overcrowd the steamer. You may need to steam in batches).

    Turn off the heat and let the buns remain in the steamer for 5 minutes. Do not open the lid at this time, or the buns may collapse.

    Remove the steamer from the heat and crack the lid ajar to let the steam escape.

    Once the steam has dissipated, open the lid and enjoy the buns immediately.

    Step by step instructions on how to make steamed taro buns, with text overlay.

    Substitutions & variations

    If you don't have taro paste, you can substitute with mashed sweet potato, red bean paste, or lotus seed paste.

    FAQs & troubleshooting

    My buns collapsed!

    There are a couple issues that could have happened:

    1. It is possible that the buns may have overproofed by the time they got to the steamer.

    Poke the dough and observe if it bounces back slowly -- that's a sign that the buns are ready to be steamed.

    If the buns leave an indent, they're overproofed. Conversely, if the dough bounces back quickly, then it's not ready yet.

    2. Also, once the buns have done steaming, be sure not to remove the lid right away.

    Turn off the heat and let the buns rest.

    3. Be careful while cracking the lid ajar, any steam/water that drips on the buns can cause the buns to collapse or have unsightly "dents."

    4. Your filling could have too much moisture, which could cause the buns to collapse. 

    My buns appear yellow

    If your buns are yellow, it may be the flour that you're using. Yellow buns will not affect taste, but you can try using a bleached bao flour if you're after white buns. 

    I don't have a bamboo steamer

    For these buns, a bamboo steamer will yield the best results. 

    You can use a metal steamer, but line the lid with a cloth of some sort to help absorb condensation.

    How to serve & store

    Enjoy the buns fresh and hot from the steamer.

    You can keep cooled buns in an airtight container at room temperature for up to 2 days.

    Store the buns to the refrigerator for up to 1 week.

    You can freeze the buns in a freezer-safe container for up to 3 months.

    How to reheat

    To reheat the buns and retain their soft, fluffy texture, steam them over boiling water for 10-15 minutes.

    I don't recommend microwaving the buns, unless you're in a pinch.

    Other recipes you may like

    You may also like these recipes:

    Homemade Taro Paste

    Real Taro Milk Bubble Tea

    Steamed Red Bean Paste Buns

    Homemade Adzuki Red Bean Paste

    Steamed Custard Buns (Lai Wong Bao)

    If you try out this recipe, let me know! I love seeing your creations! Tag me on Instagram @siftandsimmer or leave me a comment/rating below!

     

    Print Recipe
    5 from 12 votes

    Steamed Taro Buns

    Soft and fluffy steamed buns with a delicious homemade taro paste.
    Prep Time30 mins
    Cook Time15 mins
    Resting Time30 mins
    Total Time1 hr 15 mins
    Course: Breakfast, Dim Sum
    Cuisine: Asian, Chinese
    Servings: 10
    Calories: 108kcal
    Author: Michelle

    Equipment

    • bamboo steamer

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 250 g bao flour or all-purpose flour
    • 5 g baking powder
    • 135 ml warm water
    • 15 g granulated sugar
    • 6 g active dry yeast
    • 10 ml avocado oil or light vegetable oil
    • 1 batch Homemade Taro Paste
    Prevent your screen from going dark

    Instructions

    • In a mixing bowl, combine together the flour and baking powder. Give it a quick whisk.
    • In a small bowl, add in the warm water, sugar and yeast. Give it a stir and let the yeast activate and become bubbly.
    • Pour in the activated yeast mixture into the flour and knead until the dough forms.
    • Add in oil and continue to knead until smooth and elastic.
    • Cover the dough and let it rest for about 20 minutes.
    • Divide the dough into 10 equal portions.
    • Use a rolling pin to roll out the dough into a disc, slightly thinner around the edges and thicker in the middle.
    • Add a scoop of taro paste to the centre of the dough and pleat the dough to seal the filling.
    • Place the bun seam-side down on a piece of parchment paper.
    • Repeat with the remainder.
    • Cover the buns and and let them rise in a warm location, until slightly puffy.
    • Place the buns into a steamer with boiling water (don't overcrowd) and steam over high heat for 12-15 minutes. Steam in batches if you need to.
    • Turn off the heat and let the buns remain in the steamer for 5 minutes. Do not open the lid at this time, or the buns may collapse.
    • Remove the steamer from the heat and crack the lid ajar to let the steam escape.
    • Once the steam has dissipated, open the lid and enjoy the buns immediately.

    Nutrition

    Calories: 108kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 33mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Homemade Taro Paste
    Steamed BBQ Pork Buns (Char Siu Bao) »

    Reader Interactions

    Comments

    1. Kim | Give it Some Thyme

      May 25, 2021 at 11:25 am

      5 stars
      Love these pillowy clouds of deliciousness! The texture of the buns looks amazing and the filling sounds like something my gang will love. A must make!

      Reply
      • Michelle

        May 25, 2021 at 7:12 pm

        Thank you Kim! They are indeed so light and fluffy! ๐Ÿ™‚

    2. Linsey

      May 25, 2021 at 2:48 pm

      5 stars
      I love steam buns and the taro filling is a great idea that I will certainly try it out the next time. I like the aroma of taro. Thank you Michelle!

      Reply
    3. Raymund

      May 25, 2021 at 3:46 pm

      5 stars
      That looks pillowy delicious! You just inspired me to make one.

      Reply
    4. Holly

      May 25, 2021 at 7:31 pm

      5 stars
      These are impressive buns, Michelle. I love the subtle pink hue that taro makes in the filling. I bet it tastes great, too. My kids love steamed buns of any kind and they will devour them if offered.

      Reply
    5. David @ Spiced

      May 26, 2021 at 4:21 am

      5 stars
      Now that taro paste recipe makes a lot of sense - I see what you were up to there! ๐Ÿ™‚ These taro buns sound fantastic, and I'm sure the homemade version tastes amazing - homemade is always better! I've always purchased frozen bao buns but I really want to try a homemade version now!

      Reply
      • Michelle

        May 26, 2021 at 6:49 am

        Yes, homemade bao buns are so easy to make! You'll have to give it a try ๐Ÿ™‚ Thanks David!

    6. Ben | Havocinthekitchen

      May 26, 2021 at 5:13 pm

      5 stars
      Michelle, you keep surprising me with some unique ideas and sometimes even products that are new to me. I'm not familiar at all with taro (But when I googled it, yes I've certainly seen this root in the stores!) The buns look delicate too, so pillowy and light.

      Reply
      • Michelle

        May 27, 2021 at 9:08 am

        Thank you Ben! Yes, taro is more commonly used in Asian cuisine, but I'm glad that you're enjoying all the content! ๐Ÿ™‚

    7. Healthy World Cuisine

      June 02, 2021 at 4:18 pm

      5 stars
      So beautiful! Taro buns are so delicious. Love that little nutty earthy flavor. Would you mind sharing the kind of bao flour brand you used? Would love to try your recipe. Some, already have yeast and such already in it. Did yours?

      Reply
      • Michelle

        June 02, 2021 at 7:32 pm

        I use a bao flour that's sold in Canada -- it doesn't have yeast in it, but I suspect baking powder is already added to it. (However, they don't explicitly mention in the ingredient list). I took a picture of the bag and posted it here under one of the comments: https://www.siftandsimmer.com/matcha-mantou/

    8. Jac

      June 03, 2021 at 1:32 pm

      5 stars
      OMG I am in taro bun heaven. These look amazing!!

      Reply
    9. Bintu | Recipes From A Pantry

      June 05, 2021 at 12:35 pm

      5 stars
      Oh my, these buns are so good. Steamed to perfection and so fluffy and delicious!

      Reply
    10. Tara Teaspoon

      June 07, 2021 at 12:27 pm

      5 stars
      Love how thick and fluffy these are! My mom and I enjoyed them a lot.

      Reply
      • Michelle

        June 07, 2021 at 8:17 pm

        Glad to hear you enjoyed the buns! Thanks Tara!

    11. Beth

      June 09, 2021 at 1:09 pm

      5 stars
      These look amazing and so delicious! I can't wait to make these! So excited to try these out!

      Reply
      • Michelle

        June 10, 2021 at 9:06 am

        Thanks Beth! Hope you enjoy!

    12. Alison

      June 13, 2021 at 1:04 pm

      5 stars
      I haven't used taro often in cooking, but I love to try new vegetables! Steamed buns are some of my favorite, and can't wait to give them a try with taro!

      Reply
    13. Janet

      April 24, 2022 at 7:02 pm

      Do you steam these over high or medium heat?

      Thanks!

      Reply
      • Michelle

        April 24, 2022 at 7:40 pm

        Hi Janet, these buns are steamed at high heat.

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