Taro Buns (Banh Mi Ngot Nhan Khoai Mon) - delicious sweet buns with taro root filling | recipe from runawayrice.com
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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

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

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

Nutrition Facts
Taro Buns / Banh Mi Ngot Nhan Khoai Mon
Amount Per Serving
Calories 192 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 36mg 12%
Sodium 162mg 7%
Potassium 165mg 5%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 9g
Protein 4g 8%
Vitamin A 2.6%
Vitamin C 1%
Calcium 2.9%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.