Wash sticky rice until water runs clear, then soak for 4-6 hours or overnight.

Boil water in steamer on medium-high heat, drain and place sieve cloth with sticky rice in steamer, place 2 pandan leaves on top.

Steam about 30-45 minutes or until rice is cooked (grains will look transparent).

Boil the coconut milk with the sugar and half the salt. Remove when coconut boils.

Pour 3/4 of the coconut milk over the sticky rice and let it set for 20 minutes.

Dissolve the corn/rice flour with a tablespoon of water.

Reheat the rest of the coconut milk, and add the remaining salt. Pour the corn/rice flour mixture into the liquid and cook until the mixture thickens.

Serve the dessert with sliced mangos, some sticky rice and top that with the coconut cream and roasted mung bean.