Steps

1. In a bowl, combine 80g Rice Flour, 30g Potato Starch, and 4g Baking Powder, and mix well.
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2. In another bowl, combine 100g Silken Tofu, 1g Salt, 5g Sugar, and 6g Oil (use pure white sesame oil, rapeseed oil, or vegetable oil). Mix with a whisk until it forms a smooth paste.
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3. Add the mixed dry ingredients to the bowl with the tofu paste and mix.
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4. Once the mixture becomes crumbly, knead it with your hands to form a dough. (Key Tip!) If the dough is too dry and doesn't come together due to variations in rice flour absorbency, add water little by little. If it's too sticky, add a little more rice flour to adjust.
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5. When the dough reaches a soft, earlobe-like consistency, divide it into 4 equal portions.
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6. Line a baking sheet with parchment paper. Lightly shape each portion into a ball, then place them on the baking sheet and gently press them down to form a circle with a diameter of 6cm.
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7. Once the dough is shaped, preheat your oven to 200℃ (390℉). Brush the teriyaki sauce from the canned grilled chicken onto the surface of the buns.
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8. Evenly distribute the contents of the canned grilled chicken over the buns.
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9. Sprinkle Whole Corn over the top.
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10. Sprinkle Mixed Cheese evenly over everything.
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11. Drizzle Mayonnaise over the cheese.
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12. Bake in the preheated oven at 200℃ (390℉) for 15-20 minutes.
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13. Once baked, sprinkle with Dried Parsley and serve. Enjoy!
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