Sweetened vegetable and rice combinations for dessert might seem strange, but beans, corn, taro and sweet potato are widely used in Asian sweets. This Vietnamese-inspired dessert – a sweetened variation of the hefty street fare dish called xoi, which Hanoians eat for breakfast – combines a pleasing blend of textures and flavours. You can assemble the dessert for your guests, or serve the rice in small bowls and allow diners to add the sweet beans, coconut, sesame seeds and coconut milk to taste.