Wash and soak the white glutinous rice in cold water until the water runs clear, indicating all the excess starch has been removed. Soak it in room temperature water for at least 4 hours or overnight for the best results.

In a small bowl, mix the rice flour with water until smooth. In a saucepan, combine ½ cup of coconut milk and ¼ teaspoon of salt, cooking on medium heat and gradually whisking in the rice flour mixture until it thickens, then remove from heat.

Drain the soaked rice and steam it in a bamboo or metal steamer over boiling water for about 20-25 minutes, or until the grains are translucent and tender.

In another saucepan, combine the remaining coconut milk, ½ cup of sugar, and ¼ teaspoon of salt for the sweet sauce. Stir over medium heat until bubbling and the sugar is fully dissolved.

Once the rice is fully cooked, pour the coconut syrup over it, and gently fold to combine. Cover the pot and let sit for 20 minutes to allow the flavors to meld.

If using mung beans, rinse and simmer in water for about 5-7 minutes, then drain and dry thoroughly, toasting in a dry skillet until crispy.

Scoop the sticky rice onto a plate, arrange slices of sweet mango beside it, and generously drizzle with the salted coconut sauce. Top with crispy mung beans for added crunch and enjoy!