Peel the husks off the corn and shave the corn into a bowl with a sharp knife. In a large pot, add the mung beans and coconut milk. Bring the mixture to a boil, then reduce to medium heat and simmer for 20 minutes, or until the mung beans soften. Add the shaved corn and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for 10 more minutes, or until the corn softens. Now add the sugar and coconut cream, and stir again. Cook for a further 3 minutes, and then transfer to small bowls and garnish with a sprinkle of toasted sesame seeds.
*Can be found at specialty Asian markets.
Recipe courtesy of Luke Nguyen