Purple Sweet Potato Steamed Buns
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.
Story
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.
Ingredients
purple sweet potato
400g, peeled and cubed
unsalted butter
40g
granulated sugar
60g (divided)
all-purpose flour
300g
instant yeast
4g
warm milk
160ml
vegetable oil
1 tablespoon
Instructions
1
Steam the sweet potato
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.
2
Make the purple filling
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.
3
Mix the dough
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.
4
Shape and fill the buns
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.
5
Proof and steam
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.
