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Microwave on high until warmed to about 110°F, 30 to 40 seconds. Stir in yeast; let stand until foamy, about 5 minutes. Stir in butter and ube extract. Set aside. Stir together all-purpose flour.
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These Ube Pan de Sal are the familiar Filipino bread buns we love, but with the sweet addition of purple yam. Most Filipinos are familiar with ube, a tuber often used in desserts and kakanins (rice cakes with coconut). My family and I first tasted the fragrant, purple yam-flavored pan de sal baked by Chef Romy Dorotan at Cendrillon in Soho, New York City back in the 90s.
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120g water. 12 pieces (3" X 3") baking parchment paper. METHOD: Mashed Purple Sweet Potato. Wash, peel and cut the potato into small pieces. Steam the potatoes till soft, about 15 to 20 minutes at medium heat at normal steamer. For Panasonic Cubie Oven, please steam at Steam-Med for 15 minutes. Mash the steamed potatoes with a potato riser.
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Mix warm water with the granulated sugar in a small bowl, sprinkle the yeast in the bowl and let it bloom for 10 - 15 minutes. Simmer the milk and butter in a small sauce pan until the butter is completely melted. Let cool to around 100°F. Wash the sweet potato and pierce with a pairing knife a few times.
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Peel and the purple sweet potatoes and cut into small cubes. Steam in a wok around 15 minutes or bake in oven for around 20 minutes. Then mash it with a sticker or scoop. Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes.
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Heat up the milk (in the microwave) until just lukewarm and add in the yeast. Give it a stir and leave it for a few minutes until it becomes foamy. Next, to a stand mixer bowl fitted with a dough hook, add in the flour, egg, salt, mashed sweet potato, milk and yeast mixture. Knead until the dough comes together.
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Instructions. Peel and slice the sweet potato into 1 inch rounds. Lay the slices on a plate and steam for 15 minutes until fork tender. Mash the steamed potatoes until chunky. Add the coconut milk and condensed milk to the mix and stir until combined. Portion the filling and set aside until ready to use.
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Instructions. In a large cup, mix the lukewarm water and 1 teaspoon of sugar until dissolved. Add in the active dry yeast and gently mix it to combine. Set this mixture aside for 5-10 minutes to activate. You will know it is ready when it is fluffy! In a medium bowl, mix the melted butter, warm milk, and ube extract.
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How to Store Purple Sweet Potato Steamed Buns . These steamed buns can be kept covered at room temperature for up to 24 hours, or in the fridge inside an airtight container for 3-5 days. For longer storage, place in an airtight container and freeze for up to 3 months. To reheat, re-steam buns in a steamer for about 10 minutes. NOTE ON SUBSTITUTIONS
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Cover the buns and let them ferment until they are 1.5 times their original size. Then, turn on the heat and let it cook in the cold water first. When the water starts boiling, steam the buns for 12 minutes over medium heat. Enjoy the delicious and soft steamed taro buns with winter melon tea for snack time.
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Repeat step 1 for the purple dough. Then, place the purple potato dough over the white dough. Roll the two dough sheets inward, with the purple dough inside. Roll it once more to make it longer and allow the two dough sheets to come together. This should give you a cylindrical dough.
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Roll the dough into a 5" x 4" length rectangle ( Step 1 above ). Evenly smear the sweet potato filling over the surface of the dough ( Step 2 ). With a sharp knife (or dough scraper), make vertical slits along the bottom 2" in length ( Step 2 ). (Don't cut the entire dough). Then roll the dough from the uncut side down towards the slit end.
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Heat the milk and a teaspoon of the sugar to about 110F and bloom the yeast in this liquid for a few minutes. Combine all the dough ingredients in a bowl and mix thoroughly. If using a stand mixer, let it run 3-5 minutes on medium speed. If mixing by hand or spatula, try the Rubaud method also for 3-5 minutes.
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Add 1 cup of the cooled, mashed sweet potatoes, eggs, flour, sugar and salt. Attach the dough hook and knead the dough on medium speed for 5-8 minutes. Once the dough starts to pull away from the sides of the bowl and cling to the hook, gently remove it (a bowl scraper or spatula comes in handy here).
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The vibrant purple hues give this taro bun a gorgeous color to pair with it's great taste. Eat it fresh out of the oven with a little bit of butter and it can't be beat. It goes perfectly as a side dish with so many of your favorite dishes. And best of all it's a simple recipe. Now let's talk about the star of the show, the taro.
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Steam Purple Sweet Potato Flower Buns and Enjoy! Put the bamboo steamer in a wok of cold water. Turn the heat to high, when water boils continue to steam for 10 to 12 minutes. Then turn off heat, wait for about 2 minutes and remove lid of steamer. Remove the bamboo steamer from wok to cool on cooling rack.
