Prepare the sticky rice:
- Rinse the sticky rice once with clean water to remove any impurities.
- Add water to cover the rice and gently rub with a small piece of alum to prevent the grains from breaking (alum helps remove excess starch and keeps the grains clear).
- When the water turns cloudy, pour it out and rinse 2-3 more times until the water runs clear.
- Drain the water and divide the rice evenly into 3 portions.

Soak the butterfly pea flowers in hot water, then strain to get the colored water. Blend the pandan leaves with water and strain to get pandan water. Soak each portion of rice overnight: one in butterfly pea flower water, one in pandan water, and one in plain water.

Rinse the soaked sticky rice, wrap each portion in cheesecloth, and steam.

Line the steamer with pandan leaves. Steam the rice over medium heat for 15 minutes, then flip the rice and steam for another 15 minutes.

Once steamed, transfer the rice to separate bowls.

Make the coconut syrup by mixing coconut cream, sugar, salt, and pandan leaves. Heat over medium until warm.

Pour the coconut syrup over each portion of sticky rice. Let the rice absorb the syrup for 15-30 minutes.

For the coconut sauce, mix coconut cream, rice flour, salt, and pandan leaves. Simmer over low heat until slightly thickened.

Serve with mango and drizzle with coconut sauce for a delicious treat!