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 sticky rice in a steamer for about 15 minutes until fully cooked and set aside.
• In a saucepan, add coconut cream for the rice over medium heat. Stir gently, adding sugar and salt until fully dissolved. Remove from heat once boiling.
• In a mixing bowl, combine the fresh sticky rice with the coconut cream mixture tablespoon by tablespoon until incorporated, protecting moisture.
• In a separate saucepan, add the other portion of coconut cream and salt. Stir over low heat until boiling, then set aside for garnish.
• In a wok or skillet, dry roast the yellow mung beans until golden and crispy, set aside as garnish.
• Peel the mangoes and slice the flesh away from the seed into large pieces.
• On a plate, serve a portion of sticky rice topped with mango, sprinkle with mung beans, and provide additional coconut cream on the side.