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Corn Red Bean Steamed Buns 3

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

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.
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Course Breakfast
Cuisine Chinese
Servings 4

Ingredients
  

Dough

  • 500 g 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
  • 5 g dry yeast
  • 1 egg about 50g

Filling

  • 200 g 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
 

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.

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.

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.

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.

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.

Video