Instructions

1. Cut the taro into pieces.
2. 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.
3. Add the sugar to the steamed taro. Using a masher, mash the taro into a paste. Divide the taro paste into 12 taro balls. Cover them up and set aside.
4. Prepare the the Dough. Add the milk, yeast and sugar in the bowl of a stand mixer attached with a dough hook. Stir the mixture with a pair of chopsticks or a spoon.
5. 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.
6. Transfer the dough out and cover it with plastic wrap and let rest for 5 minutes.
7. On a slightly floured surface, roll the dough with your hands until the surface looks smooth. Divide the dough into 12 dough balls.
8. Roll out each dough ball on a slightly floured surface. Place a taro ball in the center of the dough. .
9. Wrap it up, pinch to seal tight. Place the taro bun on a piece of pre-cut rectangle parchment paper. Repeat the same for the remaining ingredients.
10. 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.
11. 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.