Wash the fresh corn and grate it. Rinse the glutinous rice and cook it with 1 cup of water (about 240 ml) until soft. Add 2/3 cup coconut milk (about 150 ml) and bring to a boil. Stir in the grated corn, making sure to stir constantly so the corn and rice don't stick to the bottom of the pot. Add sugar to taste. When the corn is tender, add vanilla extract and turn off the heat.

Mix the remaining 2 tablespoons coconut milk (about 50 ml) with a little tapioca starch. Cook over low heat, stirring until the coconut milk thickens slightly. Serve the corn pudding in bowls and drizzle with the thickened coconut milk. Enjoy a delicious bowl of sweet corn pudding.