– 450 g (1 lb.) peeled raw taro root
– Scant 1/2 cup fine sugar, or to taste
– 1 cup milk
– 1 teaspoon active dry yeast
– 2 1/2 tablespoons fine sugar
– 350 g (12.3 oz. or about 2 3/4 cups) all-purpose flour
Prepare the Taro Paste by steaming the taro pieces in a steamer on high heat, for 10-15 minutes, or until the taro pieces are completely cooked through. They should be easily broken apart when they are cooked.
Add the flour to the yeast mixture. Turn on speed 1 and knead the ingredients until it forms a smooth dough, about 6 minutes. If the dough starts to "climb up" the dough hook, stop the stand mixer and push the dough down to the bowl.
Place the taro buns inside a steamer. Cover the lid of the steamer and let rise for 60 minutes, or until the dough balls expand in size. Make sure you leave enough space between each taro bun so they don't stick together.
Add water to the bottom of the steamer. Cover the lid tightly. Turn on high heat and steam for 10-12 minutes, or until the taro buns become soft, puffy, and fluffy. Turn off the heat and serve the steamed taro buns warm.