Chè Bắp (Corn and Rice Pudding with Coconut Milk)

Ingredients:
-200g sweet rice (aka glutinous rice)
-5 large ears of corn
-water
-1/2 tsp salt
-200g sugar
-1 can coconut milk/cream
-3/4 tsp tapioca starch
-4 fresh pandan leaves (optional)

What to Do:
In a large pot of water boil corn with pandan leaves and salt. Once corn is cooked remove and cool, retain water to make the pudding. Meanwhile, wash and soak rice in water. Once corn has cooled enough to handle, use a knife to remove the kernels. In a pot, add rice and enough corn water (reserved from boiling corn) to cover the surface of the rice by approx. 1 ½ -2 inches. Bring the mixture to a boil. Add sugar and immediately after the rice is tender. Simmer for about 15 mins or until mixture thickens but the rice grains are still whole and not broken into a mush (this is why sugar is added immediately after the rice is tender, sugar will help the rice hold its shape). In a different pot mix together tapioca starch and coconut milk, cook over medium heat until starch thickens. Serve pudding with a generous topping of coconut sauce.