Wash the sticky rice 2-3 times. Soak it in the hot water with turmeric powder for 3 hours. Drain it, put it into the steamer. Stream 15-20 minutes.

Heat the pot with low heat. Pour coconut milk, sugar and salt, stir until the sugar dissolve. Remove from the oven and let it cool. Scoop the steam sticky rice in the bowl. Pour the coconut milk mix, stir gently with the spatula. Cover for 10 minutes. Meanwhile peel the mangoes.

Put the sticky rice, mango and crispy mung beans on the sushi mat. Wrap it up into the square. Then cut the wrapped into bite-sized pieces.