Soft, fluffy steamed buns filled with a sweet, creamy purple sweet potato custard. These classic Asian-style buns feature a naturally vibrant violet hue and a melt-in-your-mouth filling that's perfect for tea time or as a playful breakfast treat.
These beauties get their stunning purple color from natural purple sweet potato, no artificial dyes needed. The filling is slightly sweet with a rich buttery depth that pairs perfectly with the pillowy soft dough.
Place the cubed purple sweet potato in a steamer basket over boiling water. Cover and steam for about 15 minutes until completely tender when pierced with a fork. Transfer to a bowl and mash smoothly.
Melt the butter in a non-stick pan over medium-low heat. Add the mashed sweet potato and 40g of sugar. Stir continuously for 5-7 minutes until the mixture thickens and pulls away from the pan. Let cool completely before using.
Combine the flour, yeast, and remaining 20g sugar in a large bowl. Pour in the warm milk and vegetable oil. Mix until a shaggy dough forms, then knead on a floured surface for about 8 minutes until smooth and elastic.
Divide the dough into 8 equal pieces. Roll each piece into a circle about 10cm wide. Place 2 tablespoons of the purple filling in the center, then pleat and pinch the edges firmly to seal. Place seam-side down on small squares of parchment paper.
Cover the shaped buns with a damp kitchen towel and let proof in a warm spot for 30 minutes until noticeably puffy. Steam over high heat for 12 minutes. Turn off the heat and let rest for 2 minutes before removing the lid to prevent cracking.
These steamed buns feature a savory vegetable filling with distinct Tianjin regional characteristics, packed with ingredients like wood ear mushrooms, daylilies, and glass noodles. Seasoned with essential sesame paste and fermented bean curd, the filling offers a delicious and nutritious balance of textures and flavors.
