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Easy homemade steamed sweet taro bun with taro paste. This taro bun recipe is authentic, fail-proof, and tastes just like Din Tai Fung.
Steamed Taro Bun
I love taro, or yam outside of the United States. Taro is a root vegetable and it’s my favorite.
Taro root has a mild, nutty taste. It has a slippery and starchy texture. It’s commonly used in many Asian cuisines, served sweet or savory.
In this taro bun recipe, I used taro and sugar to make the taro paste for steamed buns.
These sweet taro buns are exactly like the ones served in Din Tai Fung, except that they are 100% homemade.
Recipe Ingredients
Sweet taro bun calls for a few ingredients:
- All purpose flour
- Yeast
- Milk
- Taro
- Sugar
See the recipe card for full information on ingredients.
Taro Bun Recipe
How to make taro buns?
This recipe is so easy and fail proof. First, I make the sweet taro paste. I steam the taro and add sugar to sweeten it.
Next, I make the dough for steamed buns.
The finally step is to fill the taro paste inside the dough and steam the buns in a steamer. It’s that easy!
Frequently Asked Questions
Yes, you sure can. After assembling the buns, you may freeze them in the freezer.
Just place the buns inside a plastic bag and seal tight. You may freeze for a few weeks.
To serve, just steam the buns in a steamer until soft and fluffy.
You can find taro in Asian supermarkets. If you can’t find taro, you can certainly use yellow or orange sweet potato as a substitute.
This recipe is 206 calories per bun.
What To Serve With Taro Bun
Serve these buns with other Chinese recipes. For a restaurant-style Chinese meal like Din Tai Fung, I recommend the following recipes.
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Taro Bun
Ingredients
Taro Paste:
- 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
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, does each bun have 213 calories or all 12 of them combined?
Each.
Hi, this looks delicious. I have a question about the buns. Can I replace the milk with water or dairy free milk? Thanks!
Yes you can.
Looks deli! Can we eliminate the sugar from recipe? Will it stiffen the bun?
You can try, but I am not sure how it affects the fluffiness of the buns.
I would use Lactose intolerant milk they carry it in the milk isle with the regular milk. It tastes no different but the enzymes that case the lactose intolerance has been taken out of the milk. Like organic valley Lactose free if your in the USA.