Rinse the glutinous rice 6 to 10 times until the water is clear. Soak the rice in water for about 6 hours.

Using a steamer, 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. Add sugar and salt, and cook until completely dissolved. When it comes to a boil, turn off the heat.

Put the fresh glutinous rice in a mixing bowl and slowly add the coconut cream mixture, combining it spoon by spoon until well mixed.

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 for serving with the mango sticky rice.

In a wok or frying pan, dry roast the yellow mung beans over low heat until golden and crispy. Set aside as garnish.

For the mango, peel the skin, cut the flesh from either side of the seed, and chop the mango 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.