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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