Chè Ngô Kem Dừa (Vietnamese Sweet Corn and Coconut Pudding)

1.Rinse the glutinous rice thoroughly under cold water until the water runs clear, then soak it in water for at least 30 minutes.

2.In a medium pot, bring 4 cups of water to a boil, then add the soaked rice and a pinch of salt. Reduce heat to low and simmer for about 15-20 minutes, stirring occasionally to prevent sticking, until the rice is soft and the mixture has thickened slightly.

3.Add the fresh sweet corn kernels and 1/2 cup of sugar to the pot. Continue to simmer for another 10-15 minutes until the corn is tender and the pudding reaches a thick, porridge-like consistency.

4.Stir in the vanilla extract, remove from heat, and let the pudding rest for 5 minutes.

5.In a separate small saucepan, combine the coconut milk, 1 tablespoon of sugar, and a pinch of salt. Whisk in the cornstarch until smooth.

6.Heat the coconut mixture over medium-low heat, stirring constantly until it thickens into a silky sauce. Do not let it reach a rolling boil.

7.To serve, ladle the warm corn pudding into small bowls and drizzle a generous amount of the coconut sauce over the top.

8.Garnish with toasted sesame seeds or crushed peanuts if desired.