Ingredients:

  • 5 lbs Korean Sweet Potatoes (Goguma), steamed or boiled, peeled, and cubed
  • 2 Tbsp Unsalted Butter (for filling), melted or very soft
  • 1 Tbsp Honey or Maple Syrup
  • 2 Tbsp Milk (Whole or 2%)
  • 1/4 tsp Salt (for filling)
  • 1 cup + 2 Tbsp Glutinous Rice Flour (Sweet Rice Flour)
  • 1/4 cup Tapioca Starch (Tapioca Flour)
  • 1 Tbsp Bread Flour (or All-Purpose)
  • 1 tsp Instant Dry Yeast
  • 1 Tbsp Granulated Sugar
  • 1/2 tsp Salt (for dough)
  • 1 Large Egg, room temperature, lightly whisked
  • 1/4 cup Warm Milk (about 105°F/40°C)
  • 2 Tbsp Unsalted Butter (for dough), melted and cooled slightly
  • 2 Tbsp Purple Sweet Potato Powder (or Cocoa Powder), for dusting

Instructions:

  1. Cook the Potatoes: Steam or boil the peeled sweet potatoes until fork-tender (about 20–25 minutes).
  2. Mash the Filling: Drain the potatoes completely. While hot, mash them thoroughly with a ricer or masher.
  3. Mix and Chill: Incorporate the butter, honey, milk, and salt until smooth. Taste and adjust sweetness. Allow the filling to cool completely (at least 30 minutes in the fridge).
  4. Portion the Filling: Divide the cooled mixture into 6 equal portions (approximately 110–115g each) and roll them into compact, oval log shapes. Place them back in the fridge.
  5. Activate Wet Ingredients: In a small bowl, combine the warm milk, sugar, and yeast. Let stand for 5–10 minutes until foamy.
  6. Combine Dry Ingredients: Whisk together the glutinous rice flour, tapioca starch, bread flour, and salt in a large mixing bowl.
  7. Form the Dough: Pour the foamy yeast mixture and the whisked egg into the dry ingredients. Mix until a shaggy dough forms.
  8. Add Fat and Knead: Pour in the cooled melted butter. Knead the dough vigorously for 5–7 minutes until it becomes smooth, elastic, and slightly sticky.
  9. First Rest (Proving): Cover the dough with plastic wrap and let it rest in a warm spot for 60 minutes.
  10. Divide the Dough: Gently punch down the dough to release air. Divide it into 6 equal pieces (approximately 60–65g each).
  11. Wrap the Filling: Take one dough portion. Flatten it into an oval shape about 5 inches long using a rolling pin. Place one chilled sweet potato log in the centre.
  12. Seal and Shape: Pull the edges of the dough up and over the filling, pinching the seams tightly closed. Roll the piece gently between your palms to smooth the seam and refine the sweet potato shape. Ensure the seam is absolutely sealed.
  13. Score and Dust: Using a knife or skewer, poke 2–3 small holes on the surface of the dough to mimic the eyes of a sweet potato. Lightly dust the surface evenly with the purple sweet potato powder using a fine sieve for colour.
  14. Bake: Preheat oven to 350°F (175°C). Bake the sweet potato bread for 22–25 minutes.
  15. Cool and Serve: Transfer to a wire rack. These are delicious served warm, but the chewy texture is best when they are fully cooled.