Thai Sweet Corn Pudding

Instructions

1. Prepare the corn
   Remove the corn kernels from the cobs. Place 3 cups of corn kernels in a blender or food processor and blend until smooth. Reserve the remaining cup of whole kernels for texture.
2. Make the pudding base
   In a large mixing bowl, whisk together the rice flour, tapioca starch, and salt. Gradually add 1 can of coconut milk, whisking constantly to prevent lumps from forming.
3. Combine ingredients
   Add the blended corn, remaining whole corn kernels, sugar, eggs, vanilla extract, and the second can of coconut milk to the bowl. Stir thoroughly until all ingredients are well combined into a uniform batter.
4. Cook the pudding
   Pour the mixture into a large, non-stick pot or saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon or silicone spatula to prevent sticking. Continue cooking for about 15-20 minutes until the mixture thickens to a pudding-like consistency.
5. Transfer and cool
   Pour the hot pudding into a greased 9x13 inch baking dish or individual serving cups. Smooth the top with a spatula. Allow to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until completely set.
6. Serve and garnish
   Before serving, drizzle the coconut cream over the pudding and sprinkle with toasted sesame seeds. Cut into squares if using a baking dish, or serve directly from individual cups.