400g taro cut into small pieces boiled 25-30 min

Make the tangzhong: Put 32g flour + 80ml water into small pan low heat until it’s like glue, slimy and let that cool

Put all ingredient into mixing bowl and kneading slowly and then adding Butter seprately. Kneading until the dough is smooth and not sticky. Shape into a smooth surface and let it Proof 1h30m to 2h

Taro into butter Sugar salt mixing up

Put all ingredient Oil dough into the mixing bowl and kneading it smooth have a bright purple

Put all ingredient water dough mixing until become a dough and let’s rest about 10min

Divided dough 4,5 into 3 and rolling thinly using dough5 cover dough4 and rowing thinly long and roll up and cut into half and continue rolling that dough it’s became flat marble.
It’s total into 6 small dough

Dough3 punch into flat and kneading a lil but &cut into 6 pieces.
Rolling dough3 become flat and scoope taro filling depending on your taste and wrap it like a ball and put dough7 on top that dough and at last put on patchment paper put each dough between 3’

Cover and roofing 1h. Bake at 350F around 28-39 min