Vietnamese Sweet Corn Pudding

Instructions

1. Prepare the corn
   Cut the kernels off the corn cobs. Reserve 1 cup of whole kernels, and blend the remaining kernels with 2 cups of water in a blender until smooth. Strain the corn mixture through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible.
2. Cook the tapioca pearls
   If using tapioca pearls, bring a small pot of water to a boil. Add the tapioca pearls and cook according to package instructions (typically 15-20 minutes) until transparent. Drain and rinse under cold water. Set aside.
3. Prepare the pudding base
   In a large saucepan, combine the strained corn liquid, whole corn kernels, coconut milk, sugar, and salt. If using pandan leaves, add them now. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
4. Thicken the pudding
   In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Once the corn mixture is simmering, slowly pour in the cornstarch slurry while stirring constantly. Continue to cook for 5-7 minutes until the mixture thickens to a pudding-like consistency.
5. Add final touches
   Remove from heat and stir in the vanilla extract. Remove and discard the pandan leaves if used. If the pudding is too thick, add a little more coconut milk or water to reach your desired consistency.
6. Serve the pudding
   Allow the pudding to cool slightly. Add the cooked tapioca pearls if using. Serve warm or chilled in individual bowls, garnished with toasted sesame seeds and fresh mint leaves.