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Taro bun.
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4.60 from 10 votes

Taro Bun

Easy homemade steamed sweet taro bun with taro paste. This taro bun recipe is authentic, fail-proof, and tastes just like Din Tai Fung.
Prep Time30 minutes
Cook Time10 minutes
Additional Time1 hour
Total Time1 hour 40 minutes
Course: Chinese Recipes
Cuisine: Buns
Keyword: taro bun
Servings: 12 Buns
Calories: 213kcal
Author: Bee Yinn Low

Ingredients

Taro Paste:

  • 450 g (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
  • 350 g (12 oz) all-purpose flour

Instructions

  • Cut the taro into pieces.
    Taro root, cut into pieces
  • 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.
    Steamed taro
  • 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.
    Taro paste
  • Prepare 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.
  • 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.
  • Transfer the dough out and cover it with plastic wrap and let rest for 5 minutes.
  • On a slightly floured surface, roll the dough with your hands until the surface looks smooth. Divide the dough into 12 dough balls.
  • Roll out each dough ball on a slightly floured surface. Place a taro ball in the center of the dough.
    Wrapping a taro bun.
  • 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.
    Taro bun.
  • 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.
    Steamed taro bun.

Notes

To get the detailed step-by-step of preparing the dough, please refer to steamed buns recipe.

Nutrition

Serving: 12buns | Calories: 213kcal | Carbohydrates: 47g | Protein: 4g | Fat: 1g | Cholesterol: 2mg | Sodium: 17mg | Fiber: 3g | Sugar: 11g