Boil toasted munggo in water for 10 to 15 minutes or until it softens.

In a separate pot, mix glutinous rice and coconut milk. Cook the glutinous rice for 5 minutes, with occasional stirring.

Add the boiled toasted munggo, whole kernel corn and cream style corn. Stir and cook for another 6 to 8 minutes.

Add sugar according to taste of sweetness. Then add sweetened jackfruit.

Serve in a bowl with coconut cream on top.