Wash the glutinous rice several times until the water is almost clear. Drain and place the rice in a bowl. Add water, cover, and then soak the rice overnight.
If using yellow lentils/mung dal for the topping, toast using a pan over low heat until lightly brown and crunchy. Remove from the heat and set aside.
Prepare the steamer: place water in the bottom layer of the steamer, making sure that it doesn’t touch the top layer. Let it boil.
Wet the kitchen towel (or muslin cloth) and squeeze out the water. Place on the top layer of the steamer. Add the soaked rice, make a hole in the middle, and add the pandan leaves. Cover the rice with the cloth. (Pease watch the video for visuals.) Put back on the steamer and cover. Steam for 25-35 minutes over low-medium heat.
In a saucepan over low heat, add coconut milk, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.
In another saucepan, add coconut cream, sugar and salt. Let it warm up until sugar is dissolved. Set this aside until ready to use. This can be warmed up over low heat just before serving.
When the rice is cooked and ready, remove the rice from the steamer, and place it in a mixing bowl. Portion by portion, add the sweet coconut milk until you get the desired texture. Place on your plate, add sliced mangoes on the side, top the rice with toasted yellow lentils/mung dal, and drizzle with the sweet coconut cream.