Wash the rice by placing it in a mixing bowl and cover with cold water, then vigorously swish the rice with your hand to release loose starch. Pour off the cloudy water and repeat the process 4 more times or until the water runs mostly clear.

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

Preheat the steamer by bringing it to a full boil over high heat. Drain the rice very well, shaking off excess water in a sieve until there is no more dripping. Line a steamer rack with moist muslin or a thin white tea towel and place the rice on the cloth.

Steam the rice for 20-25 minutes over rapidly boiling water, until fully cooked through.

While the rice is cooking, make the coconut syrup by combining coconut milk, sugar, and salt in a small pot. Cook over medium heat and immediately turn off once it starts bubbling.

Few minutes before the rice is done, reheat the syrup so it is steaming hot then keep covered. When the rice is done, pour the syrup over the rice and let sit for 20 minutes.

After 20 minutes, fold the bottom part of the rice up to the top to help redistribute the syrup, and let sit for at least another 20 minutes.

Stir the rice flour into the water until there are no more lumps.

Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until it comes to a boil. Remove from heat and pour into a bowl. Let cool completely before serving.

Rinse the beans in cold water and cover with about 2 cups of water in a small pot.

Bring the water to a simmer, then immediately remove from heat and cover the pot for 10 minutes.

Drain off the cooking water and rinse the beans in cold water. Lay them on a paper towel to dry.

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

Let cool on a plate. This can be kept in an airtight container for up to 1 month.

Serve the rice beside sweet, fresh cut mangoes. Spoon some salted coconut sauce over the rice and sprinkle with the crispy mung beans.