Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.

Soak the rice with room temp water for at least 4 hours and up to overnight.

Preheat the steamer by bringing it to a full boil over high heat. Drain the rice, place in a steamer lined with moist muslin, and cover.

Steam the rice for 20-25 minutes until fully cooked.

While the rice is cooking, combine coconut milk, sugar, and salt in a pot to make coconut syrup.

Reheat the syrup a few minutes before the rice is done, then pour it over the rice once cooked. Let sit for 20 minutes.

Fold the rice to redistribute the syrup and let sit for an additional 20 minutes.

Stir the rice flour into the water until there are no lumps.

Combine the slurry, coconut milk, and salt in a pot, cook until it boils, then let cool.

Rinse the beans in cold water and cover with about 2 cups of water in a pot.

Serve the rice beside sweet, fresh cut mangoes, spoon salted coconut sauce over the rice and sprinkle with crispy mung beans.