Hawaiian Grilled Coconut Sticky Rice

Introduction

Experience the taste of Hawaii with this delicious grilled coconut sticky rice. Wrapped in banana leaves and slow-cooked on the Arteflame grill, this dish delivers an irresistible smoky-sweet flavor with a beautifully crispy exterior. Whether you're hosting a summer barbecue or craving an island-inspired treat, this recipe is sure to impress.

Ingredients

• 2 cups sticky rice (glutinous rice), soaked overnight
• 1 1/2 cups coconut milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• Banana leaves, cut into large squares
• Cooking twine or toothpicks
• Butter (for grilling)

Instructions

Step 1: Get the Arteflame grill ready for grilling

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins in the center of the Arteflame grill.
3. Stack firewood over the soaked napkins.
4. Light the napkins and allow the fire to start.
5. Wait about 20 minutes for the grill to reach optimal cooking temperature.

Step 2: Prepare the sticky rice

1. Drain the soaked sticky rice.
2. Combine coconut milk, sugar, salt, and vanilla extract in a bowl.
3. Mix well until the sugar is dissolved.
4. Stir the drained sticky rice into the coconut milk mixture.

Step 3: Wrap the sticky rice

1. Cut banana leaves into large squares and pass them over the grill for a few seconds to make them more pliable.
2. Place a scoop of the coconut rice mixture in the center of each banana leaf.
3. Fold the banana leaves tightly around the rice to form a packet.
4. Secure the packets with cooking twine or toothpicks.

Step 4: Grill the sticky rice

1. Spread a thin layer of butter on the Arteflame flat top cooktop.
2. Place the wrapped sticky rice packets on the hot flat top near the center for a higher sear.
3. Grill each side for 5-7 minutes or until the banana leaves char and the rice is tender.
4. Move the packets to a cooler part of the cooktop to finish cooking for another 5-10 minutes.

Step 5: Serve and enjoy

1. Remove the grilled sticky rice packets from the cooktop.
2. Let them cool slightly before unwrapping.
3. Enjoy warm, straight from the banana leaves!

Tips

• Soaking the sticky rice overnight ensures the perfect texture.
• Use softened banana leaves to prevent tearing.
• Grilling over butter enhances the flavor and provides an even cook.
• Keep the packets moving until evenly cooked on all sides.

Variations

1. Mango Coconut Sticky Rice: Add diced mango inside the banana leaf before grilling for a fruity twist.
2. Chocolate Hazelnut Sticky Rice: Spread some chocolate hazelnut spread inside the packet before grilling for a dessert version.
3. Pandan Coconut Sticky Rice: Mix in pandan extract for an aromatic, colorful alternative.
4. Peanut Butter Coconut Sticky Rice: Add a swirl of peanut butter inside the banana leaf for a rich, nutty flavor.
5. Spiced Coconut Sticky Rice: Add a dash of cinnamon and cardamom for a warm, spiced dish.

Best Pairings

• Grilled pineapple for a tropical pairing
• BBQ shrimp skewers for a savory contrast
• Fresh coconut water for a refreshing drink
• Grilled pork belly for a rich complement

Conclusion

Grilled coconut sticky rice is a Hawaiian-inspired treat that’s easy to make and incredibly delicious. Using the Arteflame grill allows the banana leaf-wrapped rice to achieve a perfect balance of crispiness and tenderness with a subtle smoky flavor. Try different variations and enjoy a taste of the islands at your next BBQ!