Preparation Steps

• Rinse glutinous rice 6 to 10 times until the water is clear, then soak the rice in water for about 6 hours.
• Steam the soaked glutinous rice for about 15 minutes until fully cooked and set aside.
• In a saucepan, add coconut cream for the rice over medium heat, and gently stir. Add sugar and salt, stirring until dissolved. Once boiling, turn off the heat.
• In a mixing bowl, add the warm glutinous rice and slowly incorporate the coconut cream mixture spoon by spoon until well combined.
• In a separate saucepan, add the remaining coconut cream and salt, stir over low heat until boiling, then set aside in a bowl as a topping.
• In a wok or pan, dry roast the yellow mung beans over low heat until golden and crispy, then set aside.
• Peel the mango and slice the flesh away from the seed, cutting it into large pieces.
• On a plate, serve a portion of glutinous rice, top it with mango, sprinkle roasted mung beans, and serve extra coconut cream on the side.