Steaming Soft Taro Buns: A Step-By-Step Guide

Taro steamed buns are a classic Chinese dish, often served as dim sum. The buns are made with a soft, fluffy dough and a mashed taro paste filling. The taro root has a mild, nutty taste and a starchy texture. The buns are easy to make and can be steamed or baked. The key to a good taro bun is in the filling – it should be fragrant and smooth, with a sweet and creamy aroma. The dough should be soft and moderately sticky, and it's important not to add too much flour when working with it.

Making the taro paste

To make the taro paste, you will need to steam the taro root. Cut the taro root into small pieces and steam them over high heat for 10-15 minutes, or until they are soft and can be easily mashed. The amount of taro root you will need depends on how many buns you are making, but a larger quantity can be made with 450g (1lb) of raw taro root.

Once the taro root is cooked, add sugar to sweeten it. The amount of sugar will depend on your taste preferences, but a ratio of 1/2 cup of sugar to 450g of taro root is a good starting point. Using a masher or a hand mixer, mash the taro root until it forms a smooth paste. If you are using smaller taro roots, you may want to strain the mashed taro root to achieve a smoother texture.

If you are making a large batch of taro paste, you can divide it into equal portions and shape them into balls. This will make it easier to fill the buns and ensure that each one has the same amount of filling. Cover the taro paste and set it aside while you prepare the dough.

The taro paste should be thick but still spreadable. If it is too thick, you can warm it in the microwave for a few seconds to soften it. Making the taro paste in advance will also help it thicken, as it will be easier to scoop and fold when it is refrigerated or cooled.

Taro has a naturally sweet and nutty flavour, so be careful not to add too much sugar, as this can make the filling too sweet and difficult to work with. You can also add other ingredients to the taro paste, such as coconut milk, taro boba powder, milk, or cornstarch, to achieve your desired taste and texture.

Making the dough

To make the dough for steamed taro buns, you will need the following ingredients:

• Flour (all-purpose or bao flour)
• Sugar (granulated)
• Active dry yeast
• Oil (avocado, vegetable, or salad oil)
• Milk (optional)
• Salt (optional)

You will also need a mixing bowl, a stand mixer (optional), a rolling pin, and some plastic wrap or a damp cloth.

Start by combining the flour and other dry ingredients in a mixing bowl. Give it a quick whisk to mix everything together. If you are using milk, add it to the bowl of a stand mixer along with the yeast and sugar. Stir the mixture and wait for it to become bubbly as the yeast activates.

Once the yeast is ready, pour the mixture into the flour and knead until the dough starts to form. You can do this by hand or using a stand mixer with a dough hook attachment. If using a stand mixer, start on a low setting and gradually increase the speed. If the dough starts to climb up the dough hook, stop the mixer and push the dough back down into the bowl.

Once the dough has formed, add in the oil and continue to knead until it becomes smooth and elastic. Cover the dough with plastic wrap or a damp cloth and let it rest for about 20-60 minutes.

After the dough has rested, divide it into 10-12 equal portions, depending on how big you want your buns. Use a rolling pin to roll out each portion into a disc, keeping the edges thinner than the middle. Now you are ready to add the taro paste filling and shape the buns!

Shaping the buns

Firstly, roll out the dough into a disc, using a rolling pin. The dough should be slightly thinner around the edges and thicker in the middle. This ensures an even cook and allows for a greater filling capacity.

Next, add a generous scoop of the chilled taro paste to the centre of the dough. Be careful not to overfill, as this can cause the buns to collapse during steaming. Use an ice cream scoop to transfer the paste for ease and to keep your hands clean.

Now, carefully pleat the dough to seal the filling inside. Start by pinching the dough together at the top, then gradually work your way around, pleating and sealing as you go. This step requires a gentle touch to avoid tearing the dough.

Once sealed, place the bun, seam-side down, on a piece of parchment paper. This will prevent the bun from sticking to the surface and help maintain its shape.

Repeat these steps with the remaining dough and filling, covering the buns with a cloth or plastic wrap as you work to prevent drying out.

Finally, let the buns rise in a warm, draft-free location for approximately 15-20 minutes, or until they look slightly puffy. This step is crucial, as it ensures the buns are light and fluffy when steamed.

Filling the buns

The taro filling can be made a day in advance and stored in the refrigerator. This will give the filling time to chill and thicken, making it easier to scoop and fold.

To make the taro filling, first cut the taro root into small pieces. Transfer the pieces into a medium pot and add water. Cover the pot and bring the water to a boil over high heat. Then, reduce the heat to low and continue to cook the taro for 10-15 minutes, or until soft. Pour out the cooking liquid, but save 1/3 cup of it. Add the saved liquid back to the taro root and use a hand mixer to whip the taro root until it is smooth and creamy. Transfer the mixture to a large non-stick pan.

In a small bowl, combine corn starch with water and whisk until smooth. To the whipped taro root, add sugar, vanilla sugar, and salt. Then, add the corn starch mixture and stir to combine. Cook the mixture over medium-low heat, stirring frequently, until the taro root thickens into a pudding-like consistency. This should take around 10-15 minutes. Turn off the heat and add purple food colouring, if desired. Transfer the filling to a clean bowl, cover with plastic wrap, and allow to cool.

Once the dough has been prepared and divided into equal portions, use a rolling pin to roll out each piece into a disc, keeping the edges thinner and the middle thicker. Add a scoop of taro paste to the centre of the dough. To seal the filling, pleat the dough and place the bun seam-side down on a piece of parchment paper. Repeat this process for the remaining dough and taro paste.

Cooking the buns

Making the dough

Firstly, combine the flour and baking powder in a mixing bowl and give it a quick whisk. In a separate bowl, add the warm water, sugar and yeast, and stir. Let the yeast activate and become bubbly. Next, pour the yeast mixture into the flour and knead until the dough forms. Add in the oil and continue to knead until the dough is smooth and elastic. Cover the dough and let it rest for about 20 minutes.

Shaping the buns

Divide the dough into 10-12 equal portions. Use a rolling pin to roll out each portion into a disc, keeping the edges thinner than the middle. Add a scoop of taro paste to the centre of each disc. To seal the filling, pleat the dough and place the bun seam-side down on a piece of parchment paper. Repeat this process for the remaining dough and taro paste.

Steaming the buns

Cover the buns and let them rise in a warm location until they are slightly puffy. Place the buns into a steamer with boiling water, being careful not to overcrowd the steamer. Steam the buns over high heat for 12-20 minutes. Turn off the heat and let the buns remain in the steamer for 5 minutes. Do not open the lid at this time, or the buns may collapse. Finally, remove the steamer from the heat and crack the lid ajar to let the steam escape. Once the steam has dissipated, open the lid and enjoy the buns immediately.

Frequently asked questions