350g Sticky Rice
20g Dried Butterfly Pea Flowers （to make 500g Butterfly Pea Flower Water）
200ml Coconut Milk
60g Sugar
1.5g Salt
200g Mango（peeled and sliced）
1g Roasted Mung Bean Crisp (for garnish)

1. Place glutinous rice into the rice cooker
2. Pour in butterfly pea flower water until rice is submerged
3. Cover and cook
4. Add coconut milk, sugar, and salt to the cooked rice
5. Stir to combine
6. Serve with mango slices, drizzle with coconut milk, and sprinkle roasted mung bean crisp
7. Let the mango jump onto your spoon and hug the sticky rice❤