Rinse the glutinous rice under cold water until the water runs clear to remove excess starch.

Soak the rice in water for 4 to 6 hours, or overnight if possible.

Drain the rice and transfer it to a steamer basket lined with cheesecloth.

Fill a pot with water and bring it to a gentle simmer. Place the steamer over the pot, cover with a lid, and let it steam for about 30 minutes, until the grains are tender and translucent.

In a saucepan over medium heat, combine the coconut milk, sugar, and salt. Stir gently until the sugar dissolves, but do not boil it.

Reserve about 1/4 cup of the coconut sauce for drizzling later.

Once the rice is cooked, transfer it to a bowl and pour in the remaining coconut sauce. Stir gently to combine and cover the bowl, letting it sit for about 15 minutes.

On a plate, create a mound of sticky rice alongside sliced mango.

Drizzle the reserved coconut sauce over the top and garnish with sesame seeds or mung beans if desired.