To prepare turmeric water: Dissolve turmeric powder in water. Rinse the glutinous rice thoroughly, then add the turmeric water until the rice is fully submerged. Soak for 30 minutes. After soaking, drain the rice using a strainer. Steam the rice for 20 minutes until it turns yellow. While the rice is still hot, transfer it to a mixing bowl. Add coconut milk and stir with a spatula to let the coconut milk absorb into the rice. Cover tightly and let sit for about 10 minutes.

To prepare butterfly pea flower water: Boil butterfly pea flowers until the color is released, then strain to get only the colored water. Rinse the glutinous rice thoroughly, then add the butterfly pea flower water until the rice is fully submerged. Soak for 30 minutes. After soaking, drain the rice using a strainer. Steam the rice for 20 minutes until it turns purple. While the rice is still hot, transfer it to a mixing bowl. Add coconut milk and stir with a spatula to let the coconut milk absorb into the rice. Cover tightly and let sit for about 10 minutes.

To prepare pandan water: Chop pandan leaves into small pieces and blend until fine, then strain to get only the juice. Rinse the glutinous rice thoroughly, then add the pandan water until the rice is fully submerged. Soak for 30 minutes. After soaking, drain the rice using a strainer. Steam the rice for 20 minutes until it turns green. While the rice is still hot, transfer it to a mixing bowl. Add coconut milk and stir with a spatula to let the coconut milk absorb into the rice. Cover tightly and let sit for about 10 minutes.

For white sticky rice: Rinse the glutinous rice thoroughly, then add enough clean water to cover the rice. Soak for 30 minutes. After soaking, drain the rice using a strainer. Steam the rice for 20 minutes until it turns white. While the rice is still hot, transfer it to a mixing bowl. Add coconut milk and stir with a spatula to let the coconut milk absorb into the rice. Cover tightly and let sit for about 10 minutes.

To prepare coconut milk: Place a pot over medium heat and add coconut milk, sugar, and salt. Stir constantly until the sugar dissolves. When the coconut milk starts to boil, turn off the heat and set aside. While the rice is still hot, transfer it to a mixing bowl. Add coconut milk and stir with a spatula to let the coconut milk absorb into the rice. Cover tightly and let sit for about 10 minutes.

To prepare coconut sauce: Mix coconut milk, sugar, salt, and cornstarch together. Place over low heat and stir constantly until the sauce thickens. Turn off the heat and set aside. To prepare the mango: Peel and slice the ripe mango. Serve the colorful sticky rice on a plate next to the mango slices and drizzle with coconut sauce.