In a bowl, wash the sticky rice with tap water until the water is cloudy then discard. Repeat about three times.

Add enough boiling water to the rice so that it is completely submersed. Continuously stir with a spoon for 1 minute and then let it sit for 4 minutes.

Strain the rice and wash it in the strainer under a tap with warm water. Use your fingers to move the rice around in the strainer to remove the gooey texture.

Place the rice back into the bowl and completely submerse the rice in boiling water by about 3 cm. Let it sit for 25 minutes while stirring the rice every 5 minutes. If you are using baby jackfruit powder, then stir it in until dissolved. 

In a bowl, remove the pips from the baby jackfruit.  Add the wine, salt and coconut cream to the jackfruit and mix well. Save the seeds if you wish to use it as decoration.

After 25 minutes, strain the rice. While the rice is still in the strainer, wash it under warm tap water. Tip the rice into your microwave friendly casserole dish / bowl. 

Strain the coconut cream mixture over the casserole dish / bowl so that the liquid falls onto the rice. Use a spatula to push as much of the mixture as you can through the strainer. (refer to progress pictures)

Place the lid on the casserole dish / bowl and cook in the microwave for 6 minutes on high. 

After 6 minutes, take it out of the microwave and add 3 tbsp of sugar. Quickly mix through with a pair of chopsticks and then put the lid back on. Cook on high for a further 4 mins.

Take out of the microwave and fluff the rice up with a pair of chopsticks. Put it back into the microwave for a further 2 minutes. 

Take out and let it sit for 10 minutes.