Preparation

• Rinse the glutinous rice 6 to 10 times until the water is clear, then soak the rice in water for about 6 hours.
• 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, stirring gently. Add sugar and salt, stirring until fully dissolved. Once boiling, remove from heat.
• In a mixing bowl, add the cooked glutinous rice and slowly incorporate the coconut cream and sugar mixture spoon by spoon.
• In a separate saucepan, add the remaining coconut cream and salt. Heat gently, bring to a boil, then remove from heat and set aside.
• In a wok or pan, dry toast the yellow mung beans until golden and crispy, then set aside.
• Peel the mango and cut the flesh away from the pit into large pieces.
• On a plate, add a portion of glutinous rice, top with mango, sprinkle with mung beans, and serve with the extra coconut cream on the side.