Vietnamese Corn Pudding (bap cha)

This corn pudding is very popular all over the street of Viet nam. I love this corn pudding, but have no idea how to replicate this recipe since the dried white corn has to come from Asia. Lately, when the Vietnamese community growns larger so their grocery get bigger with more traditional items on the shelves such as dried white corns.I start looking for this recipe, and finally I have found the corn pudding recipe using crock pot. Since then, I prepare this recipe for breakfast and it never fail me.

Ingredients:
6 oz dried white corn (bap da)*
6 or 7 oz coconut milk
2 cup water
1/2 tsp salt
1 tsp cornstarch
3 tsp small tapioca peal
Garnishes:
1/2 cup shredded coconuts
2 tbs roasted sesame seed
Directions:
Put all the ingredients into crock pot, accept the tapioca pearl. Turn on to low. Let cook over night. In the morning, wash tapioca peal in water. Add to the crock pot. Let it cook further until the tapioca peal is cooked through, about 5 to 10 minutes. Serve with shredded coconut and sesame seed.

* To make this dish. There is no substitution for the corn accept the one sell at Asian grocery. Picture as follow: