Sweet Taro Bun Recipe

Taro Bun Steamed Taro Bun Rasa Malaysia

WEBMar 22, 2021 · Cut the taro into pieces. Prepare the Taro Paste by steaming the taro pieces in a steamer on high heat, for 10-15 minutes, …

Rating: 4.6/5(10)
1. Cut the taro into pieces.
2. 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.
3. 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.
4. Prepare the 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.

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Taro Buns Delicious Sweet Buns, Easy NoFail Recipe with Video

WEBApr 14, 2017 · Using a hand mixer, whip the taro root until smooth and creamy, approximately 1 minute. Transfer to a large non-stick …

Rating: 5/5(4)
1. Cut the taro root into small pieces. Transfer into a medium pot and add 3 cups water. Cover and bring to a boil over High heat. Stir together and then reduce the heat to Low. Cover the pot again and cook for 15 minutes or until the taro root is soft. Pour out the cooking liquid saving 1/3 cup. Add the 1/3 cup liquid back to the taro root. Using a hand mixer, whip the taro root until smooth and creamy, approximately 1 minute. Transfer to a large non-stick pan.
2. Add vegetable oil into a large bowl. Brush the oil coating the inside of the bowl completely.
3. Shape the dough into a log about 12 inches long. Cut into 12 equal pieces and shape each piece into a rough ball. Cover the dough with plastic wrap to keep it from drying.
4. Cut the dough in half and flatten each half into a rectangle approximately 10 inch x 6 inch and 1/4 inch thick. Divide the taro filling in half and spread onto each section of dough. Wet your finger and dab along the top edge of each section of dough. Using medium pressure, roll up the dough making 2 logs. Seal each roll by pressing down on the edge moistened with water. Cut each log into 6 equal pieces. Pat each section into a round bun. Transfer to a large baking sheet. Cover with a damp towel and let rest for 30 minutes.

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