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Soft steamed taro buns with a creamy, purple filling are a delightful treat. A vegetarian, family-friendly snack with fresh, natural taro sweetness.
Steam the diced taro root over high heat for 20 minutes until tender, then mash thoroughly while still hot.
In a mixing bowl, combine mashed taro, half the sugar, vanilla extract, and a pinch of salt. Stir until smooth to form the creamy filling; set aside to cool.
In a separate large bowl, combine flour, instant dry yeast, and the remaining sugar and salt. Mix well, then gradually add warm milk and 1 tbsp vegetable oil. Knead until a smooth, elastic dough forms (about 10 minutes).
Cover the dough with a damp cloth and let it proof in a warm place for 1 hour, or until doubled in size.
Divide the dough into 6 equal pieces. Flatten each, fill with about 2 tbsp taro filling, seal the edges, and gently shape into smooth buns.
Place each bun on a parchment square in the steamer basket, cover, and rest for 15 minutes. Steam over boiling water on medium-high heat for 15 minutes; allow to cool slightly before serving.
