Clean the glutinous rice with water.

Soak it for 3 hours.

After 3 hours, drain the water and transfer the glutinous rice to the rice cooker.

Add coconut cream, sugar, and salt and stir well.

Turn on the cooking mode.

Meanwhile, brush the bowl with butter. You can skip this if you do not plan to shape the cooked rice.

When the sticky rice is cooked, place it in the bowl and press it to take the bowl's shape.

Flip it over onto your dessert plate.

Prepare your mangoes by peeling the skin off and removing the pulp.

Cut it into thin slices. Set aside a portion as well to cut it into small cubes for garnish.

Roll the slices to form a flower-like shape for decoration.

Transfer the flower mangoes onto your dessert plate with rice.

Garnish your dessert with mint leaves, coconut cubes, or coconut flakes.

Make the coconut sauce with coconut cream, salt, and sugar.

Heat it in the microwave on low heat for 1 minute.

After heating, pour the coconut sauce onto the sticky rice.

Serve this while freshly made. Store leftovers in the fridge and consume within 2 days since the coconut milk can spoil quickly.