Combine coconut cream, palm sugar and salt in a saucepan over medium heat. Once sugar has dissolved, remove from heat and set aside.
2. Step
Cut mango in half and scoop out insides using a glass. Cut into small cubes, set aside.
3. Step
In a medium saucepan, bring the water to a boil over medium heat. Once boiling, add the sticky rice, lower the heat to a simmer. Cover and simmer for 15-20 minutes, or until done.
4. Step
Transfer the rice into a mixing bowl. Pour the coconut cream mix over the sticky rice and let it absorb completely.
5. Step
With well-oiled hands, grab a handful of the rice, flatten, place a piece of the mango inside and wrap the rice around it. Firmly press into a ball.
6. Step
Roll it in rice flour and deep fry until crispy and golden brown.
