Purple Steamed Buns

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Purple Steamed Buns Recipe

The whole dough makes 8 buns.
The method that shows in the video use a half of each dough and makes 4 buns.
The filling is up to you, anything you like, it could be sweet or savory or just plain without filling.

Plain/white Dough:
3g (1 tsp) yeast
25g (2 tbsp) sugar
125ml (1/2 cup) warm water/milk
250g (2 cups) all-purpose flour/plain flour
1/2 tsp salt
1/2 tsp baking powder

  1. In a mixing bowl: yeast, sugar, warm water/milk. Stir and let stand 10 minutes.
  2. Add the flour, salt, baking powder. Mix and put on the counter.
  3. Knead for about 10 minutes until the dough is smooth. Form a ball.
  4. Put the dough in a bowl, coat with oil. Cover until double its size.

Purple Dough: 
3g (1 tsp) yeast
12.5g (1 tbsp) sugar
125ml (1/2 cup) warm water/milk
250g (2 cups) all-purpose flour/plain flour
1/2 tsp salt
1/2 tsp baking powder
1 medium purple sweet potato (yam/ube), boiled/steamed/baked then peel off the skin.

  1. Mash purple sweet potato until smooth while still hot. Set aside.
  2. In a mixing bowl: yeast, sugar, warm water/milk. Stir and let stand 10 minutes.
  3. Add the flour, salt, baking powder. Mix.
  4. Add mashed purple sweet potato into the dough mixture. Mix and put on the counter.
  5. Start kneading, at first will be sticky, add a little flour if necessary.
  6. Knead for about 10 minutes until the dough smooth and well-blended. Form a ball.
  7. Put the dough in a bowl, coat with oil. Cover until double its size
  • When both doughs are ready, put on the counter and form ball.
  • Divide each dough into 8 pieces for the whole dough, and 4 pieces for a half dough (like shows in the video). Form small dough.
  • Flatten plain dough into a circle. Put the filling in the middle. Stretch the dough to wrap the filling, form ball. 
  • Flatten the purple dough. Add a little flour if necessary. Wide enough to wrap the plain dough with the filling inside. Wrap the plain dough with purple dough.
  • Put the dough in paper liners. Put in a steamer. We can use a wide & deep pot/wok with a rack steamer at the bottom.
  • Cut open the top of the dough with a scissor from 8 directions. Cut deep to show the filling, or cut a little to create flower bud.
  • Close the steamer. Start to steam on cold water over medium-high heat. Time depends on the size of the buns and the filling.
  • Filling with a raw meat might take longer steaming. It took 25 minutes, starting when the water still cold in the steamer. Without fillings or filling that has been cooked will take shorter steaming time.
  • Best to serve when still warm. Re-steam until hot before serving.












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