You want to slice corn off the cob with a very sharp knife, such that each kernel is split into ~3 "layers". Add to the bowl of corn 5 tbsp of sugar and all the salt, mix and set aside.

In a pot, bring to a boil 3 cups of water and 4 pandan leaves that are knotted together.

Once at a rolling boil, dump all of the corn into the boiling water, lower the heat to simmer, place the lid on, and cook until the corn is cooked. This should take about 15 minutes maximum. Remove the pandan leaves before moving on.

Once the corn is cooked to your satisfaction, mix the tapioca starch and remaining 1 cup of water. Turn off the heat, and whisk the starch mixture in; it will get very thick immediately. Turn the heat back to low and stir until the tapioca has cooked and the mixture is no longer cloudy.

Once cooked, add the remaining 2 tbsp of sugar to add a gloss to the dessert, and any extra salt to taste. Serve with Vietnamese coconut cream. Preferably served warm, so eat immediately or reheat later to serve, as it will become very thick once cooled.