Sweet corn cooked with tapioca pearls in a nice aroma creamy coconut milk mixture. This decadent dessert is perfect for all occasion and so delicious.
Corn: Remove the husks from the corn. Brush off the silk using your fingers. Rinse corn and pat dry with paper towel. Using a paring knife, thinly slice the kernels from the corn. Break 2 cobs in half and save for later.
Cut the pandan leave and tie together. Set aside.
In a medium sauce pan, add water, cobs, 1 pandan leave and bring to a boil. Once it reaches boiling point, reduce heat and simmer for 10 minutes.
In a small bowl, add tapioca pearls and soak with some hot tap water. Set aside for later.
After 10 minutes, remove the cobs, pandan leave from the saucepan. Discard.
Add in corn kernels, sugar, salt and bring it to a boil. Using a spoon and skim any excess foam on top. Once boil, turn the heat down to low, simmer for 3 minutes.
Drain the tapioca pearls and add to the saucepan. Cook for another 3 minutes until tapioca pearls are floated on top.
Remove from heat. Let cool for 15 minutes.
Coconut sauce: Mix tapioca starch with water in a small bowl. Set aside.
Place sugar, coconut milk, pandan leave, salt in a small saucepan over medium heat. Stir well to dissolve. Once the mixture starts to bubble, add in tapioca mixture. Stir and cook until coconut milk thickens, about a minute. Remove and set aside to serve later.
Serve cold or warm with coconut sauce and toasted sesame seeds on top.