Place the dried blue flowers in a bowl and cover with the boiling water. Leave for at least an hour. The longer you let it rest, the deeper the blue hue will be.
Drain well to extract all the liquid, passing through a sieve.
Rinse the rice in several changes of water until it runs clear.
Pour the butterfly pea flower extract into a rice cooker with the coconut milk, sticky rice, pandan and salt.
Cook until done.
Transfer cooked rice to a bowl. Add sugar and coconut cream. Stir to combine.
Leave to rest for 15 minutes.
Meanwhile, 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.
In a dry skillet, roast the mung beans until golden brown.
Serve with mango and garnish with the mung beans.