Taro Bun
Ingredients
- 1 lb peeled raw taro root
- 1/2 cup fine sugar (or to taste)
- 1 cup milk
- 1 teaspoon active dry yeast
- 2 1/2 tablespoons fine sugar
- 12 oz all-purpose flour
Steps
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.