Rinse the dry glutinous rice thoroughly in cold water, repeating 3-4 times until the water runs clear. Soak the rice in enough water for 8-24 hours.

After soaking, drain the rice and transfer it to a lined bamboo steamer. Steam the rice for 20-25 minutes.

In a medium saucepan, combine full-fat coconut milk, granulated sugar, and a pinch of sea salt. Heat until the sugar dissolves.

Stir in the ube halaya and a few drops of ube extract until well combined, creating a rich mixture.

Gently fold the steamed rice into the coconut mixture, stirring continuously for about 4 minutes.

Let the mixture cool for about 5 minutes to allow flavors to meld.

For the coconut sauce, add additional coconut milk and sugar to the saucepan. Mix cornstarch with water and stir into the boiling coconut milk to thicken.

Wash and peel the ripe mangoes. Slice them into thin strips.

Plate the sticky rice, layer with mangoes, drizzle with coconut sauce, and sprinkle toasted coconut on top.