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I love how these steamed buns turn out every time—soft, chewy, and naturally sweet from fresh corn. No water is added, so the corn’s natural juice creates a tender, fragrant dough that tastes like corn itself. Paired with smooth red bean paste, these buns are a perfect breakfast or snack for the whole family.

This recipe is simple, beginner-friendly, and only needs one fermentation—so you can enjoy homemade buns without spending hours in the kitchen. The fresh corn gives a delicate sweetness and a soft texture, while the red bean filling adds that classic, comforting flavor everyone loves.

If you enjoy fresh corn flavors, you can also try Savory Corn Batter Buns, Soft & Chewy Fresh Corn Batter Pancakes, and Cornmeal Stick Buns. Red bean filling is also versatile—try it in Yellow Millet Pancakes, Handmade Red Bean Buns, Red Bean Paste Rolls, or Homemade Lvdagun.

Why you’ll love this recipe

No added water—fresh corn provides all the moisture and flavor.
One fermentation saves time and makes the process easy.
Soft, chewy texture with a natural corn aroma.
Red bean filling is sweet but not overpowering.
Perfect for breakfast, snacks, or lunchboxes.

Ingredients (Makes 10–12 buns)

Dough

500g fresh sticky corn (3–4 ears, choose plump kernels that release juice when squeezed)
400–450g all-purpose flour (add gradually based on corn moisture)
5g dry yeast
1 egg (about 50g)

Filling

200g red bean paste (store-bought or homemade; choose medium sweetness)

Optional

12–15 corn husk leaves (washed and dried, for steaming; or use a damp cloth liner)

Instructions

1. Make the corn batter

Remove the husks and silks from the corn. Rinse and cut the kernels off the cob (keep them whole for texture).
Add the corn kernels and egg into a blender. Blend until smooth and silky.
Do not strain the batter—leave small bits for extra texture. Use the batter immediately.

2. Mix and knead the dough

In a large bowl, combine yeast and sugar (if using). Pour in the corn batter and stir until the yeast dissolves.
Add flour in batches, stirring until the dough forms crumbs. Add flour slowly to avoid dryness.
Knead for 5–8 minutes until smooth, elastic, and no longer sticky.

3. Divide and shape

Roll the dough into a long log and divide into 10–12 equal pieces (about 60–70g each).
Shape each piece into a smooth ball. Roll into a 10cm × 6cm oval (thinner at the edges).
Place 15–20g red bean paste in the center. Roll tightly, pinch the seam closed, and shape into an oval or cylinder.

4. Proof (one fermentation)

Place each bun on a corn husk leaf or lined steamer tray, leaving 2–3cm space between buns.
Proof at room temperature for 25–35 minutes, until buns grow about 1.5× and spring back quickly when pressed.

5. Steam and finish

Bring water to a full boil in a steamer. Steam over medium heat for 15 minutes.
Turn off heat and let buns rest with the lid closed for 3 minutes.
Open the lid, remove buns, and enjoy warm. Best eaten fresh or re-steamed for 5 minutes if cooled.

Notes

Choose fresh sticky corn that releases juice when squeezed. If the corn is dry, add 50–80ml warm water to adjust.
Add flour gradually. The dough should be smooth, elastic, and not sticky—too much flour makes buns hard.
Keep the corn batter below 40°C (104°F) when mixing with yeast to avoid killing the yeast.
Proof time depends on room temperature: 25 minutes in warm weather (≥25°C), up to 40 minutes in cooler weather (≤15°C).
Steam with medium heat and avoid opening the lid during steaming to maintain stable steam and shape.
If buns cool down, re-steam for 5 minutes to restore softness. Store leftovers in the fridge for up to 2 days.
For variation: add raisins or cranberries to the dough, or swap the filling for jujube paste or custard.

Frequently Asked Questions

Q: Can I use frozen corn instead of fresh?
A: Fresh corn is best for this recipe because it provides natural juice. If using frozen corn, thaw fully and add 50–80ml warm water to achieve the right dough consistency.

Q: Why did my buns turn out dense?
A: This usually happens when the dough is under-proofed or too much flour was added. Proof until the buns grow 1.5× and spring back quickly when pressed.

Q: Can I use other fillings?
A: Yes! Try jujube paste, custard, or even savory fillings like minced pork or vegetables.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 2 days. Reheat by steaming for 5 minutes.

Waterless Fresh Corn Red Bean Steamed Buns (Soft, Sweet & No-Fail in One Rise)

Print Recipe Pin Recipe

Course Breakfast

Cuisine Chinese

Servings 4