Make coconut creamy sauce for topping by putting coconut milk and rice flour in a golden pan and stir well. Add salt and sugar and mix the sauce over medium heat. When it boils and slightly thickens, turn off the heat and set aside.

Prepare sweetened sticky rice by washing glutinous sticky rice with alum for about 5-7 minutes. Rinse with water 2-3 times until the leftover water is clear. Then soak the sticky rice in water for about 3 hours. After that, drain the water completely. Place the glutinous rice onto a thin white cloth. Place pandan leaves at the bottom of the pot so that the rice will give off a sweet smell while steaming. Set the crock pot over medium heat. Add water and wait until it boils. Steam glutinous rice for about 30 minutes or until cooked.

When the steamed glutinous rice is almost cooked, prepare the coconut milk by adding coconut cream, salt and sugar to the pot. Simmer it up on low heat and stir until the sugar dissolves. Turn off the heat. Pour hot steamed glutinous rice into a mixing bowl. Pour hot coconut milk over the rice. Use a spatula to mix the rice with the coconut milk. Then, cover the rice and set aside for 30 minutes or until the glutinous rice fully absorbs the coconut milk.

Place the sweetened glutinous rice and ripe Nam Dok Mai mangoes on a serving dish. Sprinkled the rice with baked yellow mung beans. Garnish with Mint sprigs. Serve with coconut cream to top with.