Wash rice until water is clear. Soak for at least 4 hours to overnight.
*Bamboo steamer and pot: fill pot with water making sure it doesn't touch the bottom of the steamer basket. Add rice to bamboo steamer basket, place basket on pot, cover with a small lid, steam for 20-30 minutes flipping a little over halfway through. To flip rice: hold the sides of basket and flip the rice over like you would eggs.
While rice is cooking, mix coconut milk, sugar, and salt together.
Divide the coconut milk mixture in half.
When rice is done cooking, add it to a bowl and mix with half of the coconut mixture. Cover and let sit for 5-10 minutes or until rice absorbs coconut milk.
Add the other half of coconut milk mixture to a saucepan over medium heat. Stir in the rice flour and bring the coconut milk to a gentle boil for a couple minutes or until the coconut milk has thickened. Remove from heat and seat aside.
Next add the split yellow mung beans to a skillet over medium heat. Toast the mung beans until slightly golden and fragrant.
Peel the mangos and cut into slices.
Add sticky rice to a plate, then the mango slices, drizzle the coconut cream in the saucepan over the rice & mango slices, and then sprinkle the split yellow mung beans on top.
*If you do not have a traditional bamboo steamer and pot to cook the rice, please check out how to make sticky rice in nontraditional ways here.