Rinse the sticky rice 6 to 10 times until the water is clear, then soak it in water for about 6 hours.

Steam the soaked sticky rice for about 15 minutes until fully cooked, then set aside.

In a saucepan, add coconut cream for the rice over medium heat, stirring gently. Add sugar and salt, stirring until fully dissolved. Turn off the heat once it reaches boiling.

In a mixing bowl, add the freshly steamed sticky rice and slowly incorporate the coconut cream mixture spoon by spoon until combined. Cover with plastic wrap to avoid drying out.

In a separate saucepan, add the remaining coconut cream and salt, stirring over low heat. Bring to a boil, then turn off the heat and set aside for serving with the mango sticky rice.

In a wok, dry roast the yellow mung beans over low heat for a few minutes until golden and crispy, then set aside for garnish.

Peel the mango skin, slice the flesh from each side of the mango seed, and cut the mango into large pieces.

On a plate, serve a portion of sticky rice topped with mango, sprinkle with roasted mung beans, and serve the extra coconut cream on the side.