Pour the coconut milk in a cooking pot. Let boil.
Stir-in the sweet rice (also known as glutinous rice). Cook for 5 minutes in medium heat while stirring every minute.
Add the toasted mung beans. Stir and cook for 6 to 8 minutes.
Stir the corn in the pot. Continue to cook while constantly stirring for 8 to 10 minutes.
Add the sugar stir.
Pour-in the vanilla extract. Stir and cook until the mung beans are soft. Add salt, if preferred.
Transfer to a serving bowl. Serve hot.
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