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–+ servings
Korea Sweet Potato Bread Buns on a tray.

Korean Sweet Potato Bread (Goguma Ppang)

Soft, chewy, and naturally sweet, these Korean sweet potato buns are filled with creamy mashed sweet potato and optional gooey mozzarella. Quick to make with no yeast, they’re perfect for a cozy snack or a fun homemade treat. Serve warm with coffee or tea for the ultimate comfort bite!
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Prep Time: 30 minutes
Cook Time: 12 minutes
Course: Breakfast, Dessert, Snack
Cuisine: Korean
Servings: 7 pieces
Author: Cielle

Equipment

  • 1 kitchen scale (highly recommended for accurate measuring of ingredients)

Ingredients

Filling

  • 2 cups sweet potato, peeled and cut into chunks (about 10.5 oz / 300 g)
  • 2 tbsps condensed milk (1 oz / 30 g)
  • 2 tbsps unsalted butter (1 oz / 30 g)
  • 1 ½ cups mozzarella cheese (shredded or cut into small pieces) (5 oz / 140 g)

Dough

  • 1 cup tapioca starch (4.2 oz / 120 g)
  • ¼ cup glutinous rice flour (1.2 oz / 35 g)
  • 2 tbsps all-purpose flour (0.5 oz / 15 g)
  • ⅓ cup milk (2.8 oz / 80 g)
  • 1 ½ tbsps unsalted butter (0.7 oz / 20 g)
  • 1 ½ tbsps granulated sugar (0.7 oz / 20 g)
  • 1 egg
  • Purple sweet potato powder

Instructions

Make the Filling

  • Peel and cut sweet potatoes into chunks. Steam until soft.
  • While still hot, mash with butter and sweetened condensed milk until smooth.
  • Divide the mashed sweet potato into 7 portions (about 2 oz / 51-53g each) and the mozzarella into 7 portions (about 2 tbsp or ¾ oz each).
  • Spread the mashed sweet potato, place the mozzarella in the center, and shape into a long oval like a sweet potato. If skipping the cheese, simply use a bit more mashed sweet potato to compensate.

Make the Dough

  • In a saucepan, mix flour and milk. Add butter and cook over medium-low heat until thickened.
  • While very hot, stir in tapioca starch quickly (dough will be half-cooked, half-raw).
  • Remove from heat. Add glutinous rice flour, sugar, and egg. Mix and knead until smooth. Divide the dough into 7 portions (about 1.75 oz / 50 g each).

Shape the Buns

  • Roll each portion into a thin sheet, roughly 0,1 inch (2–3 ,m) thick.
  • Wrap dough around filling, pinch ends to form a sweet potato shape. Thinner skin = better taste but trickier to wrap.
  • Roll each bun in purple sweet potato powder and shake off excess. Poke a few holes for a realistic roasted look.

Cook & Serve

  • Preheat oven to 356°F (180°C ) for 10 minutes. Bake buns for 12 minutes, until set.
  • Or air fry at 320°F (160°C) until cooked through.
  • Enjoy warm for the best gooey, melty filling!
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