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Chinese Purple Sweet Potato Buns

February 17, 2014 43 Comments

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This sweet potato buns is easy to make and so appealing to eyes.

Purple sweet potato always wins my heart by its elegant color and simplifies for cooking. If you love the bright purple color the same as me, try to use it in breads and buns.

Purple Sweet potato buns|ChinaSichuanFood

purple sweet potato bun

The recipe today is a Chinese steamed bun with mashed purple sweet potatoes. I have written a post introducing Chinese steamed buns around 3 weeks ago. Though I am not very good at it, I love to make buns and bread the same as most of the girls.

You can choose to mix the mashed purple sweet potatoes and flour all together to make purple buns or make a roll with both white layer and sweet layer.

Purple Sweet potato buns|ChinaSichuanFood

Purple Sweet potato buns|ChinaSichuanFood

Making perfect dough for Chinese buns is quite important for those delicious buns. I have listed the entire guide of how to make Chinese dough with yeast in Chinese steamed buns.

Peel the purple sweet potatoes and cut into small cubes. Steaming in a wok around 15 minutes or baking in oven for around 20 minutes. Then mash the purple sweet potatoes with a scoop. Then mix half of the flour prepared with mashed sweet potatoes. And further make dough according to the guide introduced in Chinese steamed buns.

At this step, we get two pieces of dough. One is pure white, which is the color of flour and the other one is purple.

Then roll the two pieces of dough into two rounds. Layer the white one underneath and the purple layer on top. Then roll the two layers up to a cylinder. Cut the cylinder into several small sections.

Purple Sweet potato buns|ChinaSichuanFood

Purple Sweet potato buns|ChinaSichuanFood

5 from 2 votes
Print
Purple Sweet Potato Buns
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr 20 mins
 

Delicious and beautiful Chinese steamed buns with purple sweet potatoes.

Course: Breakfast, dim sum
Cuisine: Chinese
Keyword: buns, sweet potato
Servings: 3 Making 12 to 16 buns according to the size
Calories: 629 kcal
Author: Elaine
Ingredients
  • oil for brushing
for the white dough
  • 200 g all-purpose flour
  • 1 teaspoon instant yeast
  • 1 tablespoon sugar , optional
  • 100 g water
for the purple dough
  • 200 g all-purpose flour
  • 1 teaspoon instant yeast
  • 1 tablespoon sugar
  • 100 g water
  • 1 middle sized purple sweet potato
Instructions
  1. 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.
  2. 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.
  3. Prepare the flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
  4. Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky.
  5. Repeat the above steps, mix flour with mashed purple sweet potatoes to make smooth dough too.
  6. Let the two pieces of dough rest for around 1 hour or until the paste ball doubles in size. This process can be done by mixer.
  7. Roll the two pieces of dough into two large and thin rounds. And layer the white round underneath and the purple layer on top. Roll up to a cylinder.
  8. Cut the cylinder into small sections. Brush some oil on the bottom of each section and put them in the steamer.
  9. Bring some water to a boiling and steam for 15 minutes.
  10. Turn down the fire and wait for around 5 minutes. Transfer out and serve hot.
Recipe Notes

If you want the buns have some milk taste, replace the water used in dough with milk.
There might be chunks in the mashed purple sweet potatoes, do remove them out.

Nutrition Facts
Purple Sweet Potato Buns
Amount Per Serving
Calories 629 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 46mg2%
Potassium 443mg13%
Carbohydrates 126g42%
Fiber 7g29%
Sugar 11g12%
Protein 18g36%
Vitamin A 9460IU189%
Vitamin C 1.6mg2%
Calcium 40mg4%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Breakfast, dim sum, Recipes, Vegan, Vegetarian

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  1. Deborah says

    April 9, 2017 at 4:36 pm

    I can buy purple potato flour/powder. How would I adapt this recipe for the purple flour? Thanks!

    Reply
  2. Amanda says

    November 22, 2017 at 3:28 am

    Y U M M M M M!!! Looks so colourful and delicious! I’m sure my kids love this. Thanks, Elaine!

    Reply
  3. Monica says

    February 6, 2018 at 3:23 am

    Thank you Elaine — these look so beautiful. I just tried purple sweet potatoes for the first time recently, and like them so much more than the orange ones we usually find in the US. Thanks!

    Reply
    • Elaine says

      February 6, 2018 at 10:26 am

      You are the most welcome, Monica.

      Reply
  4. Marc says

    September 9, 2018 at 11:49 am

    5 stars
    Hi Elaine! Thanks for the recipe. I just made these for the first time and loved them. The only problem I had is that when I rolled the doughs into circles, the white layer was thinner than the purple (which makes sense…since the purple dough has the added sweet potato, the recipe WILL produce more of the purple dough!). Then after steaming, you could see the dark purple layer through the white layer, since the white layer was so much thinner. Do you ever reduce the amount of purple dough to make up for the fact that it is going to be bigger than the white dough?

    Reply
    • Elaine says

      September 20, 2018 at 11:33 am

      The problem might happen, Marc. I have never noticed the problem. To get a evenly spread color, adding the amount of white dough can work. I will correct this after re-testing the recipe.

      Reply
  5. Mark says

    September 24, 2018 at 4:15 am

    These look beautiful! I wonder, could you bake them instead of steaming them? If so, what temperature and time do you think would be best? I was considering perhaps 15 minutes at 200C?

    Reply
    • Elaine says

      September 25, 2018 at 9:13 am

      Hi Mark,
      Baking dough is different from this one.

      Reply
  6. Bianca says

    October 2, 2019 at 2:48 pm

    can it be frozen and if so, do i freeze it after or b4 steaming? thanks

    Reply
    • Elaine says

      October 2, 2019 at 8:25 pm

      Freeze well after steamed.

      Reply
  7. Ghim says

    May 12, 2020 at 3:45 am

    Hi! Is there a reason that sugar is optional for the white dough but not the sweet potato dough? I’m thinking if I can go sugar free for both doughs then my baby can enjoy the mantou..

    Reply
    • Elaine says

      May 12, 2020 at 8:34 am

      The white dough, if well proofed has a natural sweetness flavor which can be tasted easily. However sweet potato dough get other ingredients added and so more sugar needed to make sure it taste good since sweet potato is not very sweet enough.

      Reply
      • Ghim says

        May 12, 2020 at 11:54 am

        I see. Noted with thanks!

        Reply
  8. veron Chung says

    September 25, 2020 at 5:22 pm

    hi! why didnt I see the dough with any oil to knead with? without oil,, kneading is very hard for me as it is too dry ,,

    Reply
    • Elaine says

      September 30, 2020 at 8:08 am

      It is ok to skip oil in dough. If you need more skills about how to knead a dough, check the video in black sesame buns.

      Reply
  9. christina chen says

    October 2, 2020 at 2:44 am

    How long/what temp should we bake sweet potato at? thank you!

    Reply
    • Elaine says

      October 6, 2020 at 7:19 pm

      45 to 60 Mins at 200 degree C.

      Reply
  10. Manon says

    December 29, 2020 at 5:31 am

    5 stars
    These are soooo good! I had a leftover purple sweet potato I needed to use up, and this was perfect. I used my rice cooker’s steam setting for the potato and the buns, and it turned out perfectly. Thanks for the recipe!

    Reply
    • Elaine says

      December 31, 2020 at 8:23 am

      Love to see the feedback, Manon!!! You are so good!

      Reply
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Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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