Kha Niau Mamang

400 gm glutinous rice
200 cc thick coconut cream
1 pandan leaf
1/2 tsp salt
3 ripe fragrant thai mangoes
3 sdm toasted and peeled green beans

Sauce:
200 cc thick coconut cream
1/2 tsp salt
1 pandan leaf
1 tsp cornflour

Soak the rice for 3 hours and steam it for 20 minutes. Set aside to cool.
Meanwhile, boil the coconut cream with salt and pandai leaf. Mix cooked santan into the rice and steam for another 15 minutes.Set aside to cool.

For the sauce, mix and boil the ingredients until you get to a thick and smooth consistency.

Shape the rice into small portions, ladle the cream sauce over it, sprinkle some of the toasted green bean and arrange thinly sliced fresh mangoes just before serving.