Chè Bắp — Corn & Tapioca Pearls in Coconut Milk

Directions

1. In a pot add 1 liter water and bring to a boil. Add the cut corn kernels. Bring to a boil and remove foam, then turn the heat to medium.
2. Rinse the glutinous rice and pour it in with the corn. Stir to prevent rice sticking to the bottom of the pot. Cook until rice is tender and liquid almost dry and at the level of the corn — about 15–20 minutes. Stir occasionally.
3. Add the sugar and salt. Stir and taste. Mix the tapioca starch with water and slowly stir into the corn. The corn should be thickened but not dry.
4. Remove from heat and let cool.
5. Bring coconut milk to a slow boil. Add the sugar and salt. Then slowly pour in the starch — do not need to pour all of it. The coconut milk should be slightly thickened with a hint of sweet and slight salty.
6. Pour a serving of corn into a bowl and add coconut milk. Serve hot or cold.