Steam the soaked sticky rice until cooked, 15 to 20 minutes. Boil the coconut cream, sugar and salt together until the sugar has melted. Pour the mixture into a bowl, add the rice and let absorb for 30 minutes.
For the sauce: Mix together the coconut cream, rice flour, salt and 2 tablespoons water.
Serve the rice on the plate, topped with the mango and coconut sauce.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Mandarin Oriental, Chiang Mai