Rinse and drain sticky rice twice to clean the rice. Soak the rice for 5-6 hours in cool water or 2-3 hours in warm water. Transfer to a strainer and let drain for about an hour.

Mix the drained rice with baby jackfruit paste and seeds until well coated. Let sit for about 30 minutes. Meanwhile, fill the bottom layer of a steam pot half full, set the steam layer on top and cover with the lid. Heat to a rolling boil while the rice is soaking in the baby jackfruit paste.

Transfer the rice and baby jackfruit paste mixture (with seeds) to the steam pot layer, spreading evenly. Lower to medium heat, cover with lid and let steam for 10-15 minutes, then use sturdy wooden chopsticks to stir and bring the bottom rice layer up (for even cooking). Cover and cook again for 20 minutes.

Add sugar, salt, and olive oil to the rice, stirring after each addition with the chopsticks to break up the rice and mix each ingredient into the rice.

Cover and let steam for another 5 minutes. Remove the steam layer from the bottom layer and set uncovered on a wire rack to cool for about 10-15 minutes. To shape them into moulds, first coat your clean hands with a little bit of olive oil to prevent the rice from sticking to your hands. Press them into the moulds (jello moulds or mini bundt pans work too). If you don't have moulds, use small bowls to section them off instead so it's easier to eat later (it gets super sticky as it cools).

Serve with Vietnamese ham or unsweetened fresh or thawed shredded coconut (the dry stuff works too, it just won't be as good)

Once the rice has cooled completely, make sure that you cover in plastic wrap so that it doesn't dry out. Store in the fridge and reheat in the microwave (remove the plastic) to serve again =)