Start by rinsing the glutinous (sweet) rice under cold running water until the water runs clear, then soak the rice in a bowl of water for at least 4 hours or overnight.

After soaking, drain the rice thoroughly. Line a steamer basket with cheesecloth and steam the rice over simmering water for 25-30 minutes.

While the rice is steaming, combine the coconut milk, sugar, and a pinch of salt in a saucepan over medium-low heat until the sugar dissolves.

Set aside about 1/4 cup of the coconut sauce for drizzling later, keep remaining sauce warm in the saucepan.

After steaming, transfer the hot sticky rice to a bowl and pour the remaining coconut sauce over it, gently mixing until coated.

Spoon the sticky rice into small dessert cups, pack it to maintain shape, and arrange sliced mango generously on top.

Drizzle reserved coconut sauce over each cup and garnish with sesame seeds or mung beans, adding mint leaves if desired.