Taro Bread Recipe

Prepare taro

Peel and dice about 10–12 oz (300–350 g) raw taro. Steam or boil until very tender, about 15–20 minutes. Drain well and mash until smooth. Measure 1 cup for the dough and 1 cup for the filling. Cool to slightly warm (not hot).

Warm milk and activate yeast

Warm the milk until it registers about 98–105°F (36–40°C) — warm to the touch but not hot. Stir in 1 teaspoon of the sugar and the instant yeast. Let sit 5–8 minutes until foamy. If using active dry yeast, proof as directed and adjust timing.

Mix dry ingredients

In a large bowl or stand mixer bowl, whisk together 3 cups flour, 2 tsp instant yeast (if not already combined with milk), remaining 2 tbsp sugar, and 1 tsp salt.

Combine wet and dry

Make a well in the dry ingredients. Add foamy milk-yeast mixture, 1 beaten egg, 3 tbsp softened butter, and 1 cup mashed taro. Using the mixer with a dough hook or a spatula, combine until a shaggy dough forms.

Knead

Knead the dough on medium speed (or on a lightly floured surface by hand) for 8–10 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky add up to 2 tbsp flour; if too dry add 1–2 tsp milk.

First rise

Shape the dough into a ball and place in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean towel and let rise in a warm draft-free spot until doubled, about 60–90 minutes.

Make filling

While dough rises, combine 1 cup mashed taro (cooled), 3 tbsp powdered sugar, 2 tbsp softened butter, and 1 tsp vanilla in a bowl. Stir until smooth. If too thick, add 1 tbsp milk to loosen to a spreadable consistency. Add up to 1 tsp purple food coloring for a more vivid color and mix until uniform.

Punch down and divide

After the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Divide into 12 equal pieces (about 60–70 g each) for rolls, or divide into 8 for larger buns.

Fill and shape

Flatten each piece into a circle about 4 inches (10 cm) across. Spoon about 1–1.5 tablespoons of the taro filling into the center of each circle. Pull edges up and pinch to seal, forming a smooth bun; place seam-side down on a parchment-lined baking sheet or into lined muffin tins for shaped buns. Repeat for all pieces.

Second rise

Cover shaped buns loosely with plastic or a towel and let rise until puffy and nearly doubled, about 30–45 minutes.

Egg wash and seeds

Preheat the oven to 350°F (175°C). Whisk 1 egg with 1 tbsp water for egg wash. Brush the tops of the risen buns with egg wash and sprinkle lightly with sesame seeds if desired.

Bake

Bake in the preheated oven for 15–18 minutes (larger buns may take 20–22 minutes) until golden brown on top and hollow-sounding when tapped. Rotate the pan halfway through baking for even color.

Glaze

While buns are warm (but not hot), whisk powdered sugar with 1–2 tbsp milk to make a thin glaze (about 1/4 cup). Brush or drizzle glaze over the buns for a glossy sweet finish. Allow to cool on a rack. Glaze will set as buns cool.

Serve and store

Serve warm or at room temperature. Store cooled buns in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days. Reheat gently in a low oven (300°F/150°C) for 5–8 minutes or microwave briefly to refresh.