steamed yam (taro) buns


These steamed buns look huge eh?

I love all things yam (taro) and thought to make steamed yam (taro) buns.

Steamed yam (taro) buns

Dough and method

Filling (from Kimmy’s Cooking Pleasure)

  • 700 grams yam (taro), steamed and mashed
  • 230 grams sugar
  • 120 ml thick coconut milk
  • 1/4 tsp salt
  1. Mix everything well.
  2. Fry in a non-stick wok over low heat until dough leaves the side of the wok.
  3. Cool completely. Chill in the fridge for an hour before using.



  1. Divide dough into 50 grams each.
  2. Flatten and roll into a circle.
  3. Spoon about 1 large tbsp of filling in the center of dough. Seal the edges and shape bun as round as possible.
  4. Place on square ‘bao’ paper or a piece of grease-proof paper and put into electric steamer.
  5. Proof for an hour or until doubled in size.
  6. Turn on heat and steam for 15 minutes.
  7. Eat warm or cool completely before freezing.


Fluffy yam-my goodness. 🙂

I used an electric steamer to make this batch of steamed buns and they turned out better than when I used a steamer pot over a gas flame. The even heat distribution helped the buns to rise more evenly and there were no water spots on the buns. I also did not have to line the electric steamer with cloths.

Extras can be kept frozen and reheated by steaming for 12 minutes. There is no need to thaw frozen buns.


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