Hawaiian Sweet Sticky Rice Recipe: Tropical Coconut-Infused Bites

This traditional Hawaiian dessert transforms simple ingredients into a rich, coconut-infused treat that’s both comforting and exotic.

With glutinous rice soaked in creamy coconut milk and sweetened just right, each bite delivers a perfect balance of chewy texture and tropical flavor.

Ingredients for Hawaiian Sweet Sticky Rice

Transform simple pantry staples into this rich, coconut-infused tropical dessert.

The glutinous rice is non-negotiable—look for brands like Koda Farms or Bob’s Red Mill at Asian markets or well-stocked supermarkets. Avoid jasmine or basmati; they won’t give you that signature sticky texture. For coconut milk, Thai Kitchen or Native Forest deliver consistent creaminess. Pandan leaves add authentic Hawaiian aroma, but don’t stress if you can’t find them (they’re often at H Mart).

No pandan leaves? A drop of pandan extract works, but use sparingly—it’s potent. Swap lime leaves for a bay leaf (less floral, but still good). For a nutty twist, toasted coconut flakes can replace shredded coconut. If avoiding sugar, coconut sugar at a 1:1 ratio keeps the tropical vibe. The cornstarch is optional, but helps thicken the coconut milk for a richer consistency.

Store cooked rice in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days. Reheat gently with a splash of water or coconut milk to restore creaminess. Freezes beautifully for 3 months—portion before freezing for easy serving.

Step-by-Step Instructions for Hawaiian Sweet Sticky Rice

This method ensures perfectly tender rice with a rich coconut flavor and ideal sticky texture.

Step 1: Soak and Prepare the Glutinous Rice

Begin by thoroughly rinsing the 2 cups Glutinous Rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Place the rinsed rice in a bowl and cover with the 1.5 cups Water.

Soak the rice for at least 4 hours or overnight. I recommend soaking overnight for the best texture—the grains will plump up significantly, ensuring even cooking. Drain the rice completely before cooking, as excess water will dilute the coconut flavor.

Step 2: Infuse the Coconut Milk with Aromatics

In a saucepan, combine the 2 cups Coconut Milk, 0.75 cup Granulated Sugar, 0.5 tsp Salt, 1 tsp Vanilla Extract, 2 whole Pandan Leaves, and 2 whole Lime Leaves. Heat over medium-low heat until the mixture just begins to simmer—you’ll see tiny bubbles forming at the edges.

Remove from heat and let the aromatics steep for 10 minutes to infuse their flavors into the coconut milk. Strain out the leaves before proceeding. This infusion step is critical for achieving the authentic tropical flavor profile that defines this dish.

Step 3: Cook the Rice in the Coconut Mixture

Transfer the drained glutinous rice to a heavy-bottomed pot. Pour the infused coconut milk mixture over the rice, stirring gently to distribute the liquid evenly. The liquid should cover the rice by about ½ inch—if it doesn’t, add a splash of water.

Bring to a gentle simmer over medium heat, then reduce to low heat. Cover and cook undisturbed for 15-20 minutes, until the rice has absorbed most of the liquid and appears translucent. Resist the urge to stir during cooking, as this can break the grains and create a mushy texture.

Step 4: Thicken and Finish with Shredded Coconut

If the mixture appears too liquid after cooking, create a slurry by mixing the 1 tbsp Cornstarch with 2 tablespoons of cold water. Stir this into the rice mixture and cook for an additional 2-3 minutes until thickened to your desired consistency.

Remove from heat and stir in the 0.5 cup Shredded Coconut. The residual heat will soften the coconut slightly while maintaining its texture. The rice should be glossy and hold together when pressed lightly with a spoon.

Step 5: Rest and Garnish Before Serving

Transfer the rice to a serving dish and let it rest for 10 minutes to allow the flavors to meld and the texture to set. This resting period is essential for achieving the characteristic sticky consistency that makes this dish so satisfying.

Just before serving, sprinkle the 1 tbsp Toasted Sesame Seeds evenly over the top. The nutty aroma and slight crunch of the sesame seeds provide a perfect contrast to the sweet, creamy rice. Serve warm in small portions, as the richness of this dish is best enjoyed in moderation.

Pro Cooking Tips for Perfect Results

Rice Soaking Secrets

Always rinse glutinous rice until water runs clear—this removes surface starch for perfect texture. Soak for at least 4 hours, but overnight is ideal. I use a fine-mesh strainer and cold water for thorough rinsing. This step prevents gummy rice and ensures even cooking. 💡

Coconut Milk Infusion

Heat your coconut milk with aromatics on medium-low heat only—boiling can separate the fats. Let pandan and lime leaves steep for 10 minutes off heat. I strain through a cheesecloth for maximum flavor extraction without bits.

Perfect Cooking Ratio

Use a 1:1 ratio of rice to coconut milk for ideal creaminess. A heavy-bottomed pot prevents scorching. Bring to a gentle simmer, then immediately reduce to low heat. The rice should be just covered by liquid—about ½ inch above.

Hands-Off Cooking

Resist stirring during the 15-20 minute cooking time—this breaks the grains. Instead, gently swirl the pot if needed. Cover tightly to trap steam. I check at 15 minutes and add 2-3 minutes more if liquid remains. 🔥

Thickening Trick

For extra-rich texture, make a cornstarch slurry with cold water before adding. Cook for 2-3 minutes after adding. The rice should hold shape when pressed. I prefer unsweetened shredded coconut for better texture control.

Resting Importance

Let the finished dish rest 10 minutes before serving. This allows the rice to absorb final moisture and set. Cover with a towel to retain warmth. The texture improves dramatically during this time.

Frequently Asked Questions