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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: Bread
Cuisine: Chinese Recipes
Keyword: taro bun
Servings: 12 Buns
Author: Bee Yinn Low

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.
    Steamed taro
  • 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.
    Taro paste
  • 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.
    Wrapping a taro bun.
  • 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.
    Taro bun.
  • 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.
    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: 206kcal | Carbohydrates: 45g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 303mg | Fiber: 3g | Sugar: 12g | Vitamin A: 62IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 2mg