Mango Sticky Rice

Wash the glutinous rice, add in water, put it in a pot, and steam for 20 minutes. The time is counted from the time the water boils.
Put sugar, salt, coconut milk, and pandan leaves into a pot, turn on medium-low heat, and stir until the sugar melts. Turn off the heat and set aside.
Put the coconut milk and salt into the pot, add a little water to dissolve the cornstarch, then pour it into the pot and mix well with the coconut milk.
Turn on a low heat and stir until it becomes slightly thick, then remove from the heat and let it cool for later use.
After the glutinous rice is steamed, scoop it into the prepared coconut milk, mix well, cover it, and leave it for 15 minutes.
After 15 minutes, open the lid and stir well. Cover again and let it leave for 30 minutes.
Peel the mango and cut it into slices.
Soak the sliced mangoes in lemonade, then place them on a strainer to drain excess water.
Finally, put the glutinous rice into a bowl and spread the roses with mango slices, pour over the topping, and enjoy.