Easy Sweet Potato Steamed Buns Recipe for Families Visiting Bali
Looking for a fun and easy dessert to make while in Bali? These sweet potato steamed buns are perfect for kids and adults alike!
Combining the comforting taste of Japanese-style buns with a Balinese twist, this recipe is sure to bring smiles to your family’s faces.
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What are Sweet Potato Steamed Buns?
Sweet potato steamed buns, or “onimanju,” are soft, fluffy treats made with sweet potatoes and a simple batter.
This Balinese-inspired version uses local ingredients like coconut milk and pandan for a tropical twist, making them a delightful snack or dessert for families.
Balinese Inspiration for Sweet Potato Buns
Bali’s tropical flavors inspire this unique take on Japanese sweet potato buns.
Ingredients like coconut milk and fragrant pandan leaves add richness and aroma, while locally grown sweet potatoes provide a natural sweetness that pairs beautifully with the soft, steamed texture of the buns.
Ingredients for 4 Kids
200g Balinese sweet potatoes, peeled and diced
150g all-purpose flour
50g sugar (or palm sugar for a tropical twist)
1 teaspoon baking powder
100ml coconut milk
1 pandan leaf, tied into a knot
Pinch of salt
Optional toppings: sesame seeds or shredded coconut
Step-by-Step Guide to Making Sweet Potato Steamed Buns
Prepare the Sweet Potatoes:
Peel and dice 200g of Balinese sweet potatoes into small, even cubes. Place them in a bamboo steamer lined with banana leaves for a more authentic Balinese experience.
Steam over medium heat for 12–15 minutes until tender but not mushy. Remove from heat and let cool.
Combine Dry Ingredients:
In a mixing bowl, whisk together 150g all-purpose flour, 50g sugar (substitute palm sugar for a Balinese flavor), 1 teaspoon baking powder, and a pinch of salt.
Ensure there are no lumps for a smoother batter.
Prepare the Coconut Milk:
Heat 100ml of coconut milk in a saucepan over low heat with a knotted pandan leaf to infuse a fragrant, tropical aroma.
Let it cool to room temperature before removing the pandan leaf.
Make the Batter:
Gradually pour the coconut milk into the dry ingredients, stirring continuously with a spatula. The batter should be smooth but slightly thick.
Fold in the cooled sweet potato cubes gently, ensuring even distribution without breaking them.
Shape and Arrange the Buns:
Using a spoon, scoop the batter into small mounds on a parchment-lined steamer tray or banana leaves.
Leave about 2 cm of space between each bun to allow for expansion during steaming.
Steam the Buns:
Cover the steamer with a lid wrapped in a clean cloth to prevent condensation from dripping onto the buns.
Steam over medium heat for 15–18 minutes, or until the buns are fluffy and cooked through.
Cool and Serve:
Allow the buns to cool for a few minutes before serving. Garnish with toasted sesame seeds or shredded coconut for an extra layer of flavor and texture.
Tips for Perfect Bali-Style Sweet Potato Buns
Balinese Plating Techniques: Serve the buns in a woven bamboo tray or on a banana leaf-lined plate for an authentic Balinese touch. Add edible flowers like marigold or frangipani for a vibrant presentation.
Infusing Local Flavors: For a richer taste, add a pinch of grated nutmeg or cinnamon to the batter. Balinese vanilla extract can also enhance the sweetness.
Texture Tips: Ensure the batter is not overmixed to keep the buns light and fluffy. Gently fold in the sweet potatoes to maintain their chunky texture.
Customizing for Kids: Reduce the sugar and increase the sweet potato quantity for a healthier, naturally sweet version. You can also shape the buns into fun forms, like small animals or flowers, to engage younger children.
Storage and Reheating: Store leftover buns in an airtight container in the refrigerator for up to 2 days. To reheat, steam them for 2–3 minutes or microwave with a damp paper towel to retain moisture.
Nutrition Facts for Sweet Potato Steamed Buns Recipe
Calories
150 kcal
Fat
5g (2g saturated fat)
Cholesterol
0mg
Sodium
50mg
Carbohydrates
25g (9g sugars, 2g fiber)
Protein
2g
Estimated Cost in Bali: IDR 40,000 – 60,000 (for 4 servings)
FAQs about Making Sweet Potato Steamed Buns in Bali
Q1: Can I use purple sweet potatoes for this recipe?
A: Yes, purple sweet potatoes add a vibrant color and a slightly richer flavor. They work beautifully in this recipe.
Q2: Where can I find pandan leaves in Bali?
A: Pandan leaves are available in local markets like Pasar Badung or at supermarkets such as Bintang or Pepito.
Q3: Can I make the buns gluten-free?
A: Yes, substitute all-purpose flour with gluten-free flour or rice flour. Adjust the coconut milk to achieve the right consistency.
Q4: How can I make the dish more tropical?
A: Add a handful of grated coconut or a few chopped chunks of ripe mango to the batter for a tropical twist.
Q5: Can I freeze the buns for later?
A: Absolutely! Freeze the steamed buns in an airtight container for up to one month. Thaw and re-steam before serving.
Q6: What side dishes go well with these buns?
A: Pair them with a fruit salad, coconut yogurt, or a light lemongrass tea for a balanced snack or dessert.
Q7: How do I keep the buns from sticking to the steamer?
A: Line the steamer with banana leaves or parchment paper to prevent sticking. Lightly oiling the surface also works well.
Q8: Can I use a different sweetener?
A: Yes, honey or agave syrup can be used instead of sugar, but palm sugar offers a more authentic Balinese flavor.
Q9: How do I serve these buns in a party setting?
A: Serve the buns on a large platter with a side of coconut dipping sauce or tropical fruit preserves for guests to enjoy.