After glutinous rice been soaked, prepare a pan fill with water or sauce pan, and a steamer, layer the clean cloth on steamer and pour the glutinous rice and fold the cloth in to square. Steamed in a medium heat for about 1 hour or until cooked.

When the glutinous rice is ready and cooked, in a saucepan heat the coconut milk, pandan leave, sugar, and salt. Stir until sugar and salt dissolved, don’t bring it to boil, just simmering.

Prepare 2 cups or jar, divide the hot coconut mixture, and add 1-2 drops of pandan extract in to 1 coconut mixture. stir until the color equally green.

Divide the sticky rice in to 2 parts, one for pandan mixture and one for original.Pour slowly the hot coconut mixture in to hot sticky rice, make sure coconut mixture and sticky rice are still hot! It will help the sticky rice absorbs the coconut mixture. Make sure coconut mixture not to moussy or soupy. Cover with lid or using foil. Let it set for about 15-20 mins. So we can move into sauce.

Bring the medium saucepan, heat the coconut cream, sugar, salt, and add pandan leaves, and mixture of cornstarch or rice flour, in a medium heat keep stirring until the mixture thickened as desired.

Peeled and cut the mango, slice as desired, and put on top of the plate. Take the sticky rice, mould the sticky rice using measurement cup and slowly flip the sticky rice until comes out beatifully.

Add sauce on top of sticky rice and sprinkles with roasted sesame seed. Ready to serve