Place the dried blue flowers in a bowl and cover with the boiling water. Leave for 1 hour. Drain well to extract all the liquid. A citrus squeezer works best for this.
To make the mung bean topping, soak beans for 1 hour. Spread in an even layer on a cookie sheet. Leave to dry for 20 minutes.
Heat oil in a skillet. Add mung beans and fry 2-3 minutes, tossing frequently. As soon as you can feel that they are getting crispy against the spatula or spoon, remove immediately to a paper towel lined plate to absorb excess oil. Toss with sugar.
Pour the extract into a rice cooker with the coconut milk, sticky rice, pandan and salt. Cook until done. Transfer to a bowl. Add sugar and coconut cream. Stir to combine. Leave to rest for 15 minutes.
To make the white sticky rice, combine coconut milk, rice, pandan, 1 cup water and salt in rice cooker. Cook until done. Transfer to a bowl. Add sugar and coconut cream Stir to combine. Leave to rest for 15 minutes.
Serve with mango slices. and garnish with the mung beans.
If you put a can of coconut milk in the refrigerator, the thick part that will rise to the top is the coconut cream. You can also buy cans of coconut cream separately in markets that sell Thai products.