Preparation

• Rinse the glutinous rice 6 to 10 times until the water is clear, then soak in water for about 6 hours.
• Steam the soaked glutinous rice for approximately 15 minutes until fully cooked, then set aside.
• In a saucepan, combine coconut cream for the rice over medium heat, stirring gently. Add sugar and salt, cooking until fully dissolved. Once boiling, remove from heat.
• In a mixing bowl, add the cooked glutinous rice and slowly incorporate the coconut mixture spoon by spoon until combined.
• In a separate saucepan, combine the remaining coconut cream and salt, simmering until boiling, then set aside as a garnish.
• In a dry pan or wok, toast the yellow mung beans until golden and crispy, then set aside.
• Peel the ripe mangoes, cutting the flesh from either side of the pit into large pieces.
• To serve, place a portion of glutinous rice on a plate, top with mango, sprinkle with mung beans, and serve with extra coconut cream on the side.