1. Place rinsed glutinous rice in a bowl and cover with cold water. Soak for 20 minutes, then drain thoroughly using a fine-mesh sieve.
2. Add soaked, drained rice and 2 cups water to a medium saucepan. Cover with a tight-fitting lid and bring to a low boil over medium heat.
3. Once boiling, reduce heat to very low and simmer for 12 minutes without lifting the lid. After 12 minutes, turn off heat and let rice steam undisturbed for 10 minutes with the lid on.
4. Transfer cooked rice to a shallow bowl or tray and spread gently to release steam.

1. While rice cooks, combine 1 1/2 cups coconut milk, 1/4 cup sugar, and 1/2 teaspoon salt in a small saucepan over low heat. Stir until sugar dissolves and mixture is warm but not boiling.
2. Pour 3/4 of the warm coconut mixture evenly over the hot cooked rice. Gently fold the rice with a spatula to coat, cover, and let the rice absorb the coconut milk for 10 minutes.
3. Stir the rice once more to ensure even coating; reserve remaining coconut mixture for serving.

1. In a small saucepan, combine 1/2 cup coconut milk, 1 tablespoon sugar, and 1/8 teaspoon salt. Heat gently until warm.
2. Stir the rice flour slurry into the warm coconut mixture and cook, stirring, for 1–2 minutes until slightly thickened. Remove from heat and cool briefly.

1. Divide the coconut-infused sticky rice into four equal portions on serving plates, shaping into mounds with wet hands or a spoon.
2. Fan sliced mango beside each rice portion and drizzle each mound with a spoonful of the reserved coconut mixture plus a little of the thickened sweet coconut topping.
3. Sprinkle 1/4 teaspoon toasted sesame seeds or toasted mung beans over each serving. Serve warm or at room temperature.