Line a 20cm square pan with parchment paper. Set aside. Steam corn kernels at high heat for 12 to 15 minutes. You may want to add a pandan leaf to the corn while steaming to give them a sweet scent.

Wait for the corn kernels to cool to room temperature. Blend 60g of corn kernels with 80g of cold water in a food processor till creamy. Stir condensed milk to the corn milk, and refrigerate it till cold.

Pour all ingredients into bowl and knead until dough is ready.

Divide the dough into 9 portions, about 53g each.

Roll up the individual dough and shape into ball by pulling down the side of the dough, and seal at the bottom. Coat the dough ball with some flour and roll it within your hand into a round ball. Place into the lined baking pan.

Spray some water and let the dough proof in a closed oven for about 40 or until the dough almost double in size.

Remove the baking pan from the oven. Start to preheat the oven to 180 degree Celsius. Sprinkle some bread flour on the surface of the dough.

When the dough is in the oven, reduce the temperature from 180 degree Celsius to 160 degree Celsius, at the lowest rack, for about 10 minutes. After 10 minutes, reduce the oven temperature to 150 degree Celsius, and bake for about 12 to 15 minutes, or till the top slightly brown.