Preparation

• Rinse the sticky rice 6 to 10 times until the water is clear. Soak the rice in water for about 6 hours.
• Steam the soaked sticky rice for about 15 minutes until fully cooked, then set aside.
• In a saucepan, combine coconut cream, sugar, and salt over medium heat, stirring until dissolved. Remove from heat when boiling.
• In a mixing bowl, combine the cooked sticky rice and the coconut cream mixture gradually until well combined. Cover to prevent drying.
• In a separate saucepan, heat the remaining coconut cream and salt until boiling, then remove from heat and set aside for serving.
• In a wok, toast the yellow mung beans over low heat until golden and crispy, then set aside for garnish.
• For the mango, peel and cut the flesh away from the pit and slice into large pieces.
• On a plate, serve a portion of sticky rice topped with mango, sprinkle with mung beans, and add extra coconut cream on the side.