SERVES 4-6

INGREDIENTS

1 cup dried peeled yellow mung beans

4 cups coconut milk

12 young coconut cream

1 tbsp toasted white sesame seeds

Soak the mung beans in water for 1 hour , then drain and set aside.

Put the coconut milk and mung beans in a large saucepan. Bring to the boil, then reduce the heat to medium and simmer for 20 minutes, or until the mung beans soften, stirring occasionally to stop the beans sticking to the base of the pan.

Meanwhile, peel the husks of the corn. Shave the corn kernels into a bowl, using a sharp knife.

Add the shaved corn to the mung bean mixture and stir for 5 minutes, or until the pudding thickens. Reduce the heat to low and simmer for a further 10 minutes, until the corn softens. Now add the sugar and coconut cream and stir again. Cook for a further 3 minutes.

Transfer to small bowls, garnish with a sprinkle of the sesame seeds and serve.