3 large ears corn (shucked)
4 cups water
2 pandan leaf (knotted together)
2 tbsp sago pearls
2 tbsp boba pearls
500 ml coconut milk
½ cup sugar
pinch of salt
2 tbsp sesame seeds
mint leaves (to garnish)
Stand each ear of corn up in a bowl. Holding it sturdy, run a knife down the length of the ear to shave off the kernels. Set the kernels aside.
Serve warm or cold in bowls or glasses. Use boba pearls as base and garnish with mint leaves and sesame seeds just before serving.