Taro Buns (Banh Mi Ngot Nhan Khoai Mon)

This recipe for sweet Taro Buns (Banh Mi Ngot Nhan Khoai Mon) makes light, fluffy buns with a creamy taro root filling. Baked until golden brown, the buns are easy to make and a perfect treat any time of the day. The delicate, soft bread coupled with the hearty taro root filling is a wonderfully tasty combination. Unlike most bakery-style buns which can be overly sweet, these homemade Taro Buns have just the right amount of sugar.

This basic sweet dough recipe is straightforward and super versatile. Use this sweet dough to make buns with a variety of sweet and savory fillings. Here are some of my favorite filling options: seasoned ground chicken or pork and roast pork. Some delicious sweet fillings are: creamy custard, sweet mung or red bean, cream cheese and fruit jam.

These Taro Buns make a tasty quick breakfast or awesome school or work snacks. Make these for the kiddies’ lunchboxes and they will devour them. Some filling options the little ones will love is: ham and cheese, peanut butter and jelly and hot dogs. Use the dough to make pigs in a blanket.

Keep it really simple and skip the filling. Use the dough to make dinner rolls. They’re fluffy good and a tasty addition to any meal. I also like to use the dough to make crescent rolls. They’re a lot lighter the traditional croissant-style pastries and I love enjoying these rolls with a cup of coffee in the mornings.

The possibilities are endless with this recipe! If you have a sweet bun creation you’d like to share, leave a comment for me below. I’ll share your recipe idea here! 🙂

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Notes on the Taro Buns Recipe, Tips and Tricks

This dough should be soft and moderately sticky. During mixing, if the dough is too wet or too dry, add more flour or water, 1 Tbsp at a time and mix together. It is common for the dough to stick to the bottom of the mixing bowl. As long as the dough holds its shape and doesn’t ooze, then it’s not too wet. At the same time, avoid adding too much flour which results in a dry and heavy bun.

The dough resting times may varying depending on the air temperature. It typically takes about 1 1/2 hours for the dough to double in size when the air temperature is approximately 72 F (22 C). To speed up the process, use a warm oven. Turn on the oven light or warm the oven and then turn off heat.

Avoid using too much flour when working with the dough and rolling into buns, just a light dusting is needed. The dough should be moderately sticky. Don’t over-shape the buns. Work quickly and make rough buns. During the second resting period, the buns will rise evenly into nice, round buns.

While the dough is resting, make the taro root filling. Optionally, make the taro root filling the day before and have ready. If the taro filling is difficult to spread, warm in the microwave for 30 seconds.

Use either the large taro root or the small potato-like ones. The smaller taro roots have a starchier texture. When using the smaller root, I like to strain the mashed taro root to get a smoother texture.

When cooking the taro root filling, cook just until it thickens into a pudding. Once cooled, it will thicken further. When enjoying the buns, the taro root filling should be soft and creamy and not solid and chunky.

Place a tray of hot water on the bottom oven rack. This generates steams and keeps the buns moist during baking. This trick is great for getting a soft, moist texture for any baked goods.

Store the buns at room temperature for 1-2 days. After this time, refrigerate and they are good for up to 1 week. To reheat, warm in the toaster oven or microwave on Low power for 20-30 seconds. The Taro Buns can be frozen for up to 3 months.

If you enjoy this Taro Buns (Banh Mi Ngot Nhan Khoai Mon) recipe, you may also like:

Custard-Filled Sweet Bun

Steamed Pork Buns (Banh Bao)

Baked Pork Buns (Banh Bao Nuong)

Taro Buns / Banh Mi Ngot Nhan Khoai Mon

Ingredients

Filling
8 oz taro root, peeled and cleaned
3 cups water
1 Tbsp corn starch + 2 Tbsp water
1/4 cup sugar
1 tsp vanilla sugar
1/4 tsp salt
purple food coloring

Dough
1 tsp vegetable oil
1/4 cup hot water, 100-110 F (38-43 C)
2 1/4 tsp active dry yeast + 1 tsp sugar
2 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
1/2 cup whole milk, room temperature
1 large egg
2 Tbsp unsalted butter, room temperature

Egg Wash
1 large egg yolk
1/2 Tbsp water

Directions

Making the Taro Root Filling

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.

In a small bowl, combine the corn starch with 2 Tbsp water. Whisk until smooth.

To the whipped taro root, add the sugar, vanilla sugar and salt and combine together. Add the corn starch mixture and stir together. Cook over Medium Low heat, stirring frequently, until the taro root thickens into a pudding, approximately 10-15 minutes. Turn off the heat. Add the purple food coloring and mix together well. Transfer to a clean bowl, cover with plastic wrap and allow to cool.

Making the Dough

Add vegetable oil into a large bowl. Brush the oil coating the inside of the bowl completely.

In a small bowl, add the hot water, active dry yeast and 1 tsp sugar. Combine together. Let rest for 10 minutes or until the yeast mixture is foamy.

In a mixing bowl, add the all-purpose flour, 1/4 cup sugar and salt. Using the dough hook, mix on Low speed for 15 seconds. Add the yeast mixture and milk. Lightly beat the egg and add. Add the butter. Mix on Low speed. During the first minute, scrape around the bowl using a spatula and push the dry ingredients toward the center. (The dough should start to form after 2 minutes.) Continue mixing for a total of 8 minutes.

Shape the dough into a rough ball and place into the oiled bowl. Coat the dough with more vegetable oil. Cover the bowl with plastic wrap. Place into the oven and let rest until the dough doubles in size, approximately 1 1/2 to 2 hours.

Lightly flour the work surface. Transfer the dough and then sprinkle more flour on top. Knead the dough for 2-3 minutes.

Making Round Buns

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.

Take a dough ball and flatten it slightly with your fingers. Use a rolling pin, flatten into a 3 inch circle. Use a cookie scoop and transfer 1 1/2 Tbsp taro filling and place in the center of the dough. Gather up the dough enclosing the filling ball. At the top of the ball, pinch the dough together and then twist. Place the twisted-end facing down on the work surface. To smooth and shape the bun, cup your hand around the ball and rotate in a circular motion for about 10 seconds. Pat and rotate the ball between your palms to round out the bun. Transfer the buns to a large baking sheet. Continue with the same steps until all buns are made. Cover with a damp towel and let rest for 30 minutes.

Making Rolled Buns

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.

Making the Egg Wash

Whisk together the egg yolk and water.

Baking the Buns

Preheat the oven to 350 F (176 C).

Place the buns into the oven and bake for 15 minutes. Remove from the oven and coat the buns with the egg wash. Return to the oven and bake at 400 F (204 C) for another 3-5 minutes or until golden brown. Transfer to a wire cooling rack and allow to cool.

Enjoy the Taro Buns warm or at room temperature.

Refrigerate remaining Tao Buns for up to 1 week. Freeze for up to 3 months.

Yields: 12 buns

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Taro Buns / Banh Mi Ngot Nhan Khoai Mon

Course: Dessert, Snack

Cuisine: Asian, Chinese, Vietnamese

Prep Time: 45 minutes

Cook Time: 50 minutes

Total Time: 1 hour 35 minutes

Servings: 12 buns

Calories: 192 kcal

Author: Trang

This recipe for sweet Taro Buns makes light, fluffy buns with a creamy taro root filling. Baked until golden brown, the buns are easy to make and a perfect treat any time of the day. The delicate, soft bread coupled with the hearty taro root filling is a wonderfully tasty combination. Unlike most bakery-style buns which can be overly sweet, these homemade Taro Buns have just the right amount of sugar.

Ingredients

Filling

• 8 oz taro root , peeled and cleaned
• 3 cups water
• 1 Tbsp corn starch
• 2 Tbsp water
• 1/4 cup sugar
• 1 tsp vanilla sugar
• 1/4 tsp salt
• purple food coloring

Dough

• 1 tsp vegetable oil
• 1/4 cup hot water , 100-110 F (38-43 C)
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 2 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 cup whole milk , room temperature
• 1 egg large
• 2 Tbsp unsalted butter , room temperature

Egg Wash

• 1 egg yolk large
• 1/2 Tbsp water

Standard - Metric

Instructions

Making the Taro Root Filling

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. In a small bowl, combine the corn starch with 2 Tbsp water. Whisk until smooth.

3. To the whipped taro root, add the sugar, vanilla sugar and salt and combine together. Add the corn starch mixture and stir together. Cook over Medium Low heat, stirring frequently, until the taro root thickens into a pudding, approximately 10-15 minutes. Turn off the heat. Add the purple food coloring and mix together well. Transfer to a clean bowl, cover with plastic wrap and allow to cool.

Making the Dough

1. Add vegetable oil into a large bowl. Brush the oil coating the inside of the bowl completely.
2. In a small bowl, add the hot water, active dry yeast and 1 tsp sugar. Combine together. Let rest for 10 minutes or until the yeast mixture is foamy.
3. In a mixing bowl, add the all-purpose flour, 1/4 cup sugar and salt. Using the dough hook, mix on Low speed for 15 seconds. Add the yeast mixture and milk. Lightly beat the egg and add. Add the butter. Mix on Low speed. During the first minute, scrape around the bowl using a spatula and push the dry ingredients toward the center. (The dough should start to form after 2 minutes.) Continue mixing for a total of 8 minutes.
4. Shape the dough into a rough ball and place into the oiled bowl. Coat the dough with more vegetable oil. Cover the bowl with plastic wrap. Place into the oven and let rest until the dough doubles in size, approximately 1 1/2 to 2 hours.
5. Lightly flour the work surface. Transfer the dough and then sprinkle more flour on top. Knead the dough for 2-3 minutes.

Making Round Buns

1. 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.
2. Take a dough ball and flatten it slightly with your fingers. Use a rolling pin, flatten into a 3 inch circle. Use a cookie scoop and transfer 1 1/2 Tbsp taro filling and place in the center of the dough. Gather up the dough enclosing the filling ball. At the top of the ball, pinch the dough together and then twist. Place the twisted-end facing down on the work surface. To smooth and shape the bun, cup your hand around the ball and rotate in a circular motion for about 10 seconds. Pat and rotate the ball between your palms to round out the bun. Transfer the buns to a large baking sheet. Continue with the same steps until all buns are made. Cover with a damp towel and let rest for 30 minutes.

Making Rolled Buns

1. 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.

Making the Egg Wash

1. Whisk together the egg yolk and water.

Baking the Buns

1. Preheat the oven to 350 F (176 C).
2. Place the buns into the oven and bake for 15 minutes. Remove from the oven and coat the buns with the egg wash. Return to the oven and bake at 400 F (204 C) for another 3-5 minutes or until golden brown. Transfer to a wire cooling rack and allow to cool.

Serving and Storing

1. Enjoy the Taro Buns warm or at room temperature.

2. Refrigerate any remaining buns for up to 1 week. Freeze for up to 3 months.

Recipe Video

Notes, Tips & Tricks

• This dough should be soft and moderately sticky. During mixing, if the dough is too wet or too dry, add more flour or water, 1 Tbsp at a time and mix together. It is common for the dough to stick to the bottom of the mixing bowl. As long as the dough holds its shape and doesn't ooze, then it's not too wet. At the same time, avoid adding too much flour which results in a dry and heavy bun.
• The dough resting times may varying depending on the air temperature. It typically takes about 1 1/2 hours for the dough to double in size when the air temperature is approximately 72 F (22 C). To speed up the process, use a warm oven. Turn on the oven light or warm the oven and then turn off heat.
• Avoid using too much flour when working with the dough and rolling into buns, just a light dusting is needed. The dough should be moderately sticky. Don't over-shape the buns. Work quickly and make rough buns. During the second resting period, the buns will rise evenly into nice, round buns.
• While the dough is resting, make the taro root filling. Optionally, make the taro root filling the day before and have ready. If the taro filling is difficult to spread, warm in the microwave for 30 seconds.
• Use either the large taro root or the small potato-like ones. The smaller taro roots have a starchier texture. When using the smaller root, I like to strain the mashed taro root to get a smoother texture.
• When cooking the taro root filling, cook just until it thickens into a pudding. Once cooled, it will thicken further. When enjoying the buns, the taro root filling should be soft and creamy and not solid and chunky.
• Place a tray of hot water on the bottom oven rack. This generates steams and keeps the buns moist during baking. This trick is great for getting a soft, moist texture for any baked goods.
• Store the buns at room temperature for 1-2 days. After this time, refrigerate and they are good for up to 1 week. To reheat, warm in the toaster oven or microwave on Low power for 20-30 seconds. The Taro Buns can be frozen for up to 3 months.

Nutrition Facts

Taro Buns / Banh Mi Ngot Nhan Khoai Mon

Amount Per Serving

Calories 192 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Cholesterol 36mg12%

Sodium 162mg7%

Potassium 165mg5%

Carbohydrates 35g12%

Fiber 1g4%

Sugar 9g10%

Protein 4g8%

Vitamin A 130IU3%

Vitamin C 0.8mg1%

Calcium 29mg3%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.