Wash the rice by placing it in a mixing bowl and cover with cold water, swish to release loose starch. Repeat until water is mostly clear.

Soak the rice with room temp water for at least 4 hours and up to overnight.

Preheat the steamer. Drain the rice and place it on a lined steamer rack. Steam for 20-25 minutes until fully cooked.

Combine the coconut milk, sugar, and salt in a pot. Cook over medium heat until it bubbles, then turn off the heat.

Reheat the syrup a few minutes before the rice is done. Place the cooked rice in a bowl and pour the syrup over it.

Let sit covered for 20 minutes. Fold the rice to redistribute the syrup and let sit until ready to serve.

Stir the rice flour into the water until smooth.

Combine the rice flour slurry, coconut milk, and salt in a pot. Cook over medium high heat, stirring until it boils. Remove from heat.

Let cool completely before serving.

Rinse the beans in cold water and cover with about 2 cups of water. Bring to a simmer and then remove from heat, cover for 10 minutes.

Drain and rinse the beans, then dry on a paper towel.

Toast the beans in a lightly greased sauté pan over medium high heat until crunchy.

Let cool and store in an airtight container for up to 1 month.

Serve the rice beside cut mangoes, spoon salted coconut sauce over the rice, and sprinkle with crispy mung beans.