Preparation Steps

• Rinse the sticky rice 6 to 10 times until the water is clear, then soak the rice in water for about 6 hours.
• Steam the sticky rice in a steamer for about 15 minutes until fully cooked, then set aside.
• In a saucepan over medium heat, add coconut cream for the rice and stir gently. Add sugar and salt, stirring and cooking until fully dissolved, then remove from heat once boiling.
• Place the fresh sticky rice in a mixing bowl and gradually add the coconut cream mixture, incorporating it a spoonful at a time. Cover with plastic to prevent drying.
• In a separate saucepan, add the remaining coconut cream and salt, stir over low heat, bring to a boil, then remove from heat and set aside for serving as topping.
• In a pan or wok over low heat, dry roast the mung beans for a few minutes until golden and crispy, then set aside as a topping.
• Peel the mangoes and cut the flesh away from the pit in large pieces.
• On a plate, serve a portion of sticky rice topped with mango, sprinkled with mung beans, and serve the additional coconut cream on the side.