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Have you tried the viral Korean sweet potato bread (goguma ppang)??
They’re made to look like purple yams, but it’s really a delicious bread coated in ube powder and filled with mashed sweet potatoes 😋
There’s nothing like pulling these fresh and hot out the oven and taking that first bite. And this isn’t part of the original recipe, but try drizzling on some condensed milk 🤯
The full recipe is below! 🙌
SEE ALSO: Sweet Potato Crème Brûlée
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What is goguma ppang (Korean sweet potato bread)?
Goguma ppang is a Korean filled bread shaped to look like a sweet potato, with a soft, lightly chewy dough wrapped around a sweet mashed sweet potato center. The dough gets its bounce from sweet rice flour and tapioca starch, so some people call it a sweet potato mochi bread. Goguma just means sweet potato in Korean, and these little loaves are a fun, naturally purple-dusted treat.
INGREDIENTS (8 pieces)
Equipment
- Wooden Spoon
- Mixing Bowls
- Potato Masher
- Baking Pan
- Large Strainer
- Hand Mixer
- Measuring Spoons
- Parchment Paper
MASHED SWEET POTATOES
3 medium Korean sweet potatoes
1 tbsp unsalted butter (room temp)
2 tbsp honey
DOUGH
1 1/4 cup tapioca starch
5 tbsp sweet rice flour
5 tablespoons bread flour
1 egg
1 tbsp sea salt
2 tbsp granulated sugar
1/2 cup whole milk
4 tbsp unsalted butter (room temp)
5 tbsp ube powder
SEE ALSO: Spam Musubi Katsu (Air Fryer)
INSTRUCTIONS:
1. Prepare the sweet potatoes
Preheat oven to 350 F. Wrap the sweet potatoes in tin foil, place them on a baking pan, and put in the oven for 60-70 minutes. Then, peel the skin off each potato and mash them in a large mixing bowl. Mix the butter and honey in well. Lastly, put plastic wrap over the bowl and chill it in the fridge for an hour.
2. Prepare the dough
1. In a medium mixing bowl, use a fine mesh sieve to sift the tapioca starch, sweet rice flour, and bread flour. Use a whisk to mix them together.
2. Add egg, salt, sugar, and whole milk, and use a hand mixer to combine. Add the butter and mix until smooth.
3. Then, hand-knead it for another 30 seconds. Cover with a kitchen towel and set aside for 45 minutes at room temp.
4. Then, use a kitchen scale and break the dough into 60 gram pieces. For each piece, flatten into a disk. Measure a 45 gram clump of the mashed sweet potatoes, and roll it into a ball. Place the ball in the center of the dough, wrap the dough around the ball, and be sure it’s completely covered and sealed. Place them in the fridge as you finish and start the next one.
5. Preheat oven to 325 F. Take the dough balls out of the fridge. Roll each one roughly into the shape of a long, slender sweet potato. Place a sheet of parchment paper on your counter and pour the ube powder on top. Begin rolling and completely coating each piece.
6. Line a large baking pan with parchment paper, place the coated pieces on it, and put in the oven for 18 minutes.
How to Make Korean Sweet Potato Bread
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Korean Sweet Potato Bread Recipe (Goguma Ppang)
- Total Time: 1 hour 56 minutes
- Yield: 8 pieces 1x
Ingredients
MASHED SWEET POTATOES
- 3 medium Korean sweet potatoes
- 1 tbsp unsalted butter (room temp)
- 2 tbsp honey
DOUGH
- 1 1/4 cup tapioca starch
- 5 tbsp sweet rice flour
- 5 tablespoons bread flour
- 1 egg
- 1 tbsp sea salt
- 2 tbsp granulated sugar
- 1/2 cup whole milk
- 4 tbsp unsalted butter (room temp)
- 5 tbsp ube powder
Equipment
Get Recipe Ingredients
Instructions
1. Preheat oven to 350 F. Wrap the sweet potatoes in tin foil, place them on a baking pan, and put in the oven for 60-70 minutes.
2. Peel the skin off each potato and mash them in a large mixing bowl. Then, mix the unsalted butter and honey in well.
3. Lastly, put plastic wrap over the bowl and chill it in the fridge for an hour.
Dough:
1. In a medium mixing bowl, use a fine mesh sieve to sift the tapioca starch, glutinous rice flour, and bread flour. Use a whisk to mix them together.
2. Add egg, salt, sugar, and milk, and use a hand mixer to combine. Add the butter and mix until smooth. Then, hand-knead it for another 30 seconds. Cover with a kitchen towel and set aside for 45 minutes at room temp.
3. Then, use a kitchen scale and break the dough into 60 gram pieces.
4. For each piece, flatten into a disk. Measure a 45 gram clump of the mashed sweet potatoes, and roll it into a ball. Place the ball in the center of the dough, wrap the dough around the ball, and be sure it’s completely covered and sealed. Place them in the fridge as you finish and start the next one.
5. Preheat oven to 325 F.
6. Take the dough balls out of the fridge. Roll each one roughly into the shape of a long, slender sweet potato and set aside.
7. Place a sheet of parchment paper on your counter and pour the ube powder on top. Begin rolling and completely coating each piece.
8. Line a large baking pan with parchment paper, place the coated pieces on it, and put in the oven for 18 minutes.
- Prep Time: 30 mins
- Cook Time: 86 mins
- Category: Dessert
- Method: Baking
- Cuisine: Korean
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