Preparation

• Rinse the glutinous rice 6 to 10 times until the water runs clear, then soak the rice in water for about 6 hours.
• Using a steamer basket, steam the glutinous rice for about 15 minutes until fully cooked, then set aside.
• In a saucepan, add coconut cream for the rice over medium heat, stir gently, then add sugar and salt, cooking until completely dissolved. Once boiling, turn off the heat.
• In a mixing bowl, add the fresh glutinous rice and slowly mix in the coconut cream and sugar mixture, spoon by spoon until fully combined.
• In a separate saucepan, add the remaining coconut cream and salt, stir over low heat, bring to a boil then turn off the heat and set aside.
• In a wok or pan over low heat, dry roast the yellow mung beans until golden and crispy, then set aside.
• Peel the mango, then slice each side of the mango pit and cut into large pieces.
• On a plate, serve a portion of glutinous rice, top with mango, sprinkle with mung beans, and serve the extra coconut cream on the side.