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
Add the shaved corn
and stir for 5 minutes, or until the pudding
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.