Run the oatmeal through a food processor until it has a floury texture. Take a steamer and add the water into it and start to heat it up.
In a bowl, add the soy milk, sugar, and salt together, and mix well. Add in the oatmeal and the water and mix well until it is basically all absorbed. Now add the corn and mix again.
Sift in the ingredients with a ★. With a rubber spatula, and with cutting motions, mix well while spreading till the flouriness disappears.
Divide the dough into 8 portions and add them into the tray. Once steam is rising from the steamer, add them in and steam them in a high heat setting for 15 minutes. When you pierce them with a bamboo skewer and they come back clean, they are done.
Take them out of the tray and cool them. Put them in a large Tupperware dish or something similar you have on hand. If you do, They won't dry out and stay nice and chewy.
They aren't sweet but savory. Try having one as a snack or for breakfast. Whatever you aren't going to eat right away, be sure to wrap with plastic wrap and put it in a Ziploc bag in the fridge.
For the oatmeal, you can use either the quick cooking type (shown on the right), or other store-bought oats (as shown on the left).
Story Behind this Recipe
This recipe is a variation of the Recipe ID: 747104 "Oatmeal Cinnamon Steamed Bread." I made a steamed bread version in which the sweetness of the corn brings out the salty flavor.
You can use the oatmeal as is, but the texture will become moist and chewy if you take the trouble to pulverize it into a powder.
You can prevent condensation from dripping onto the buns by wrapping the steamer lid in cloth, and fixing it with a rubber band. (Don't let the cloth catch on fire!)