Rinse the glutinous rice 6 to 10 times until the water runs clear, then soak the rice in water for about 6 hours.

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

In a saucepan, add the coconut cream for the rice over medium heat, stirring gently. Add the sugar and salt, and continue to stir until fully dissolved. When it reaches a boil, turn off the heat.

In a mixing bowl, add the cooked glutinous rice and slowly incorporate the coconut cream mixture, tablespoon by tablespoon, until all is combined and the rice is glossy.

In a separate saucepan, add the remaining coconut cream and salt, stir over low heat until boiling, then turn off and reserve.

In a wok or frying pan, dry roast the yellow mung beans until they are golden and crispy, then set aside for garnish.

Peel the mango, slice the flesh from either side of the pit, and cut into large pieces.

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