Wash and rinse the rice repeatedly until the water is clear, then soak the rice for 6 hours in cold water or overnight. Make sure there is enough water to cover the rice by about an inch.

Add in the butterfly pea leaves and steep for about 15-20 minutes. Make sure the leaves are fully submerged in the water. If you want a darker blue, you can add more leaves or steep it longer.

After you steep the butterfly pea , remove it and discard. Stir the rice around to ensure the water is a uniform color so that the grains can soak it up properly.

After the rice is done soaking, be sure to strain all the water out. Prepare your steamer of choice with water and let it come to a boil. I personally like to use a bamboo steamer.

Using a cheese cloth, or parchment paper (with holes) cover the steamer basket and pour in the sticky rice. spread the rice out to create a uniform layer and cover to steam for 15-20 minutes.

While the rice is cooking, prepare the coconut sauce by heating up the coconut milk, sugar and salt on medium heat in a saucepan or small pot until boil. Stir the mixture until the salt and sugar has dissolved.

Once the coconut sauce is done, turn off the heat and set it aside.

Once the rice is cooked, fluff it up a bit and carefully put it into a mixing bowl as it will be very hot. The rice should be soft and chewy and not hard.

In slow increments, pour half of the coconut milk mixture into the rice. Make sure to mix well after each pour and taste as you go. If the rice is not sweet enough, feel free to put more of the coconut milk mixture in small amounts. The rice may seem liquidy, but as it sits it will thicken.

Using a serving spoon, plate the rice as you wish and top it with ripe mango of your choice and enjoy! If you want to be fancy, fill a small bowl with the rice and invert it onto a plate! Garnish with sesame seeds if you'd like and drizzle more coconut sauce on top.