Step 3: When the sticky rice is well-cooked, put the corns in. Stir and add 1 teaspoon of salt for the savory flavor. Next, add 200gr of yellow sugar and cook until the liquid boils again and the sugar dissolves completely, then pour half of the coconut milk can into the pot. Still heat the pot until the mixture boils again, turn off the stove. Finally, add 1 teaspoon of vanilla essence and stir well, then cool the sweet soup.