Chè Bắp Recipe (Vietnamese Sweet Corn Pudding)

Rinse the pandan leaves thoroughly. Fold them in half and tie them into bundles. Remove the corn's husk and silk.
Starting from the top, make a straight cut to extract the kernels from the cob. Break the leftover corn cobs in half.
Using a sieve, wash the tapioca pearls. Soak them in cold water for 20 minutes.
Boil water with the corn cobs, and pandan leaves for 10 minutes over medium-low heat. Cover the pot.
Remove the corn cobs and leaves from the pot and add in the corn kernels. Give it a good stir and skim off the foam.
Put the lid on and cook the sweet for 15 minutes over medium-low heat.
Drain the tapioca pearls and add them to the pot. Season with palm sugar and stir well. Cover the pot and cook for 10 minutes.
Combine the cornstarch with water to make a slurry. Add the slurry to the pot.
Stir well, then cut the heat and allow the sweet soup to cool a little.
Make another bowl of cornstarch slurry. Add the coconut milk into a pot and add the fresh milk, pandan leaves, condensed milk, and salt.
Bring this mixture to a boil, then reduce the heat to low and pour in the cornstarch slurry. Wait for everything to cool a little.
Spoon the sweet soup into a glass or bowl and top it with the coconut milk sauce.
Sprinkle some grated coconut and roasted sesame seeds. Enjoy!