Steam corn in a pot for ~15 minutes, then remove ears from the cob. You can make this process easier by using a chopstick to remove one vertical line of ears of corn, then use your fingers to peel the rest off row by row.

Cut pandan leaves into about 7.5" horizontal strips. Make vertical halfway cuts every 1.5" along the leaf and fold the pandan leaf along these half-cuts into a "box."**

Use a toothpick to stab through the pandan leaf box to help it to keep its shape.

Boil water and add the sago into the pot. Let cook for 15 minutes, stirring occasionally. The sago will start to look somewhat translucent. Cover and let it continue to cook on the stove for 30 minutes (they should be mostly translucent at this point).

Add the sugar and the water mixed with tapioca flour. Stir to combine.

Add the corn and let cook for ~1-2 minutes, stirring continuously.

Turn off the heat and empty the pudding mixture into each of the pandan leaf "box." Fill until about 80% full.

Add coconut milk, salt, 5 tbsp sugar + 5 tsp tapioca flour into a pot and let cook on the stove, stirring continuously. When it becomes a paste-like consistency, turn off the heat.

Top off each pandan leaf "box" with the coconut milk mixture.

Add a corn kernel to the top of each.

Let cool and store in refrigerator until ready to serve!