Start by rinsing 2 cups of glutinous rice in cold water until the water runs clear. Soak the rice in fresh water for at least 4 hours or overnight.

Drain the rice and prepare a steamer lined with cheesecloth. Steam the soaked rice over boiling water for 20 to 30 minutes until soft and translucent.

While the rice is steaming, combine 1 cup of coconut milk, ½ cup of white sugar, and a pinch of salt in a saucepan. Heat over low for about 3 minutes, stirring until the sugar dissolves. Add pandan leaves if desired.

Transfer steamed rice to a mixing bowl and pour half of the coconut sauce over it. Mix gently to coat and soak for 20 minutes.

In another saucepan, mix remaining coconut milk with a pinch of salt and 1 tablespoon of rice flour over low heat until it thickens, about 5 minutes.

To serve, scoop the coconut-infused sticky rice onto a serving dish and arrange sliced mangoes next to it. Drizzle with salted coconut sauce and garnish as desired.