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+ servings

Steamed Taro Buns

Soft and fluffy steamed buns with a delicious homemade taro paste.
Course Breakfast, Dim Sum
Cuisine Asian, Chinese
Prep Time 30 minutes
Cook Time 15 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Servings 10
Calories 108kcal
Author Michelle


  • bamboo steamer


  • 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


  • 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.


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