If you’re a fan of delicious and fluffy buns with a sweet filling, then you’re in for a treat with this taro bun recipe! Taro buns are soft milk buns filled with a light sweet taro paste, made from real taro root. They’re perfect for breakfast, dessert, or even just a snack. In this blog post, we’ll guide you through the process of making these delightful treats, step by step. So let’s get started!
What is Taro?
Taro is a root vegetable that is commonly used in Asian cuisine. It has a slightly sweet and nutty flavor and is often used in both sweet and savory dishes. When cooked, taro has a creamy and starchy texture that makes it perfect for use in fillings, like the one we’ll be using in this taro bun recipe.
Preparing the Taro Paste Filling
Before we can start making the buns, we need to prepare the sweet taro paste filling. To do this, you’ll need to peel and cube the taro, then boil it until it’s soft and tender. Once it’s cooked, you can mash it with a fork or potato masher, and then combine it with sugar, coconut milk, and milk powder to create a smooth and creamy taro root filling.
Making the Bread Dough
Now that we have our sweet taro paste filling ready, it’s time to make the bread dough for our soft buns. Start by combining the dry ingredients in a large bowl, and then add the wet ingredients, including a large egg and warm water. Mix everything together until a soft dough forms, and then knead it on a lightly floured surface until it’s smooth and elastic.
Dividing and Filling the Dough
Once your dough is ready, it’s time to divide it into equal pieces and fill each one with the taro paste filling. To do this, simply flatten each piece of dough with a rolling pin, place a spoonful of filling in the center, and then gather the edges of the dough around the filling, pinching them together to seal. Be sure to leave some room around the filling for the dough to expand as it cooks.
Proofing and Cooking the Buns
After filling the buns, it’s important to let them proof in a warm place so they can rise and become fluffy. To do this, simply cover the buns with plastic wrap or a clean kitchen towel and leave them in a warm place for about 1 hour, or until they’ve doubled in size. Once the buns have proofed, they’re ready to be cooked! You can either steam them over high heat for 10-15 minutes or bake them in a preheated oven at 350°F (180°C) for 20-25 minutes, until they’re golden brown on the outside.
Enjoying Your Taro Buns
Once your taro buns are cooked, allow them to cool slightly before enjoying them. The soft, fluffy buns and the creamy taro root filling make for a delightful combination that’s just the right amount of sweetness. If you want to try other delicious recipes, check out this Pan Con Pollo Salvadoreño Recipe or this Thai Green Chili Sauce Recipe.
Customizing Your Taro Bun Recipe
One of the best things about this taro bun recipe is how customizable it is. You can easily switch up the filling by using red bean paste or even cream cheese instead of taro paste. Or, if you want to add some color to your buns, try incorporating purple sweet potato powder or purple food coloring into the dough for a fun and vibrant twist.
Storing and Reheating Taro Buns
If you have any leftover taro buns, simply store them in an airtight container at room temperature for up to 2 days. To reheat them, you can either steam them for a few minutes or warm them in the oven at a low temperature until they’re soft and fluffy once more.
FAQs About Taro Bun Recipe
- Can I use taro boba powder instead of real taro root for the filling?
While taro boba powder might give you some of the flavor, it won’t provide the same creamy and starchy texture that real taro root does. We recommend using real taro for the best results.
- Can I make this recipe without a stand mixer?
Yes! While a stand mixer can make the dough-making process easier, you can still make this recipe by hand. Simply mix the dough ingredients together in a large bowl and then knead it on a lightly floured surface until it’s smooth and elastic. It might take a bit more time and effort, but the end result will be just as delicious.
- Can I freeze these buns for later use?
Yes, you can freeze the uncooked taro buns for up to 2 months. Simply wrap them individually in plastic wrap and store them in an airtight container or freezer bag. When you’re ready to cook them, allow them to thaw in the refrigerator overnight, and then steam or bake them as instructed in the recipe.
In conclusion, this taro bun recipe is a delicious and satisfying treat that’s perfect for any occasion. The soft, fluffy buns and the creamy taro root filling make for a delightful combination that’s sure to please your taste buds. Give it a try, and don’t forget to customize it to your liking!
- 2 1/2 cups all-purpose flour
- 3/4 cup warm milk
- 1/4 cup granulated sugar
- 2 tsp instant yeast
- 1/4 tsp salt
- 2 tbsp softened unsalted butter
- 1 1/2 cups peeled and cubed taro root
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/8 tsp salt
- Prepare the taro filling: In a medium saucepan, cover the taro cubes with water, and bring to a boil. Cook for 15-20 minutes, or until the taro is soft and tender. Drain the water and let the taro cool for a few minutes.
- In a food processor or blender, combine the cooked taro, sugar, butter, heavy cream, vanilla extract, and salt. Process until smooth and creamy. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 30 minutes to thicken.
- Prepare the bun dough: In a large bowl, combine the flour, sugar, and salt. In a separate small bowl, whisk the warm milk and instant yeast. Set aside for 5 minutes, until the yeast is frothy.
- Pour the milk mixture into the flour mixture, and mix until a rough dough forms. Add the softened butter, and continue mixing until a smooth, elastic dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic. Form the dough into a ball and place it in a greased bowl, covering it with a damp cloth. Set the dough aside in a warm place to rise for 1 hour, or until it has doubled in size.
- Once the dough has risen, transfer it to a lightly floured surface and divide it into 12 equal portions. Roll each portion into a smooth ball.
- Flatten each dough ball with your hands or a rolling pin, forming a circle about 3-4 inches in diameter. Place a spoonful of the chilled taro filling in the center of each circle.
- To seal the buns, gather the edges of the dough circle and pinch them together at the top, forming a small pleat. Twist the pleat and press down gently to seal the bun. Place each bun on a small piece of parchment paper.
- Steam the buns: In a steamer, bring water to a boil. Place the buns in the steamer basket, leaving about 2 inches of space between each bun to allow for expansion. Steam the buns for 12-15 minutes, or until they are puffy and cooked through. Remove the buns from the steamer and let them cool on a wire rack for a few minutes before serving.
These fluffy taro buns are perfect for breakfast, dessert, or an afternoon snack paired with your favorite tea or coffee. Share your taro bun creations with us on social media using the hashtag #FluffyTaroBuns!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 105mgCarbohydrates: 37gNet Carbohydrates: 35gFiber: 2gSugar: 17gSugar Alcohols: 0gProtein: 4g