Sweet Corn Pudding / Che Bap

Cut the Pandan leaves into 6-inch sections and tie together in a bundle. Set aside for now.

Remove the husk from the corn. Brush off the silk using a corn brush or pluck with your fingers. Rinse the corn with cold water and pat dry using paper towels.

Using a sharp paring knife, run it along the length of the corn, thinly slicing the kernels. Continue thinly slicing the corn until you reach the cob. Use your fingers to toss and separate the kernels.

Break both cobs in half and transfer into a medium saucepan. Add the Pandan leaves (prepared earlier) and water.

Cover the pan and bring to a boil over High heat. Once it comes to a boil, stir, reduce the heat to Low and cook for 10 minutes.

During this time, soak the tapioca pearls in hot water.

Remove the cobs and Pandan leaves from the saucepan and discard.

Add the sliced corn, sugar and salt. Bring to a boil over High heat. Once it comes to a boil, reduce the heat to Medium and cook for 3 minutes. Skim off any foam from the top.

Drain the tapioca pearls and add into the pan. Stir gently and cook for 5 minutes or until the tapioca pearls float to the top.

Add the yellow food coloring and combine together.

Transfer into a medium bowl and let cool for 15 minutes. (The pudding continues to thicken as it cools.)

The Sweet Corn Pudding can be enjoyed warm or cold. Refrigerate for at least 2 hours if serving the pudding cold.

To serve the Sweet Corn Pudding, transfer a generous amount into a bowl. Top with sweet coconut sauce and roasted sesame seeds.

Refrigerate any remaining portions and enjoy within 3-4 days.