Dairy-Free Lemper
Delight in the authentic flavors of Indonesia with this Dairy-Free Lemper recipe, a perfect fusion of tradition and health-conscious cooking. This savory snack swaps out dairy for rich, creamy coconut milk, creating irresistibly sticky glutinous rice that pairs seamlessly with aromatic shredded chicken seasoned with turmeric, coriander, chile powder, and kaffir lime leaves. Wrapped in softened banana leaves and steamed to perfection, each bite delivers a fragrant burst of flavor and a touch of exotic indulgence. Easy to prepare and entirely free of dairy, this recipe is ideal for those with dietary restrictions or anyone craving something unique and delicious. Serve these lemper logs warm as a snack or appetizer and enjoy a gluten-free taste of Southeast Asia at home!
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Recipe Information
Ingredients
- 300 grams Glutinous rice (sticky rice)
- 400 milliliters Coconut milk
- 200 milliliters Water
- 1 teaspoon Salt
- 300 grams Skinless chicken breast
- 3 medium Shallots
- 2 Garlic cloves
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Chile powder
- 3 Kaffir lime leaves
- 2 tablespoons Vegetable oil
- 10 sheets Banana leaves
- 20 Toothpicks
Instructions
Rinse the glutinous rice under cold water until water runs clear. Drain well.
In a medium pot, combine coconut milk, water, and salt. Add the glutinous rice and stir well. Cook over medium heat, stirring occasionally, until the liquid has been absorbed and rice is half-cooked, about 15 minutes.
Transfer the rice to a steamer and steam over boiling water on medium heat for another 30 minutes until fully cooked and sticky.
While the rice is cooking, prepare the chicken filling. In a pan, heat 2 tablespoons of vegetable oil over medium heat.
Finely chop shallots and garlic cloves, then add to the pan and sauté until fragrant.
Add ground coriander, ground turmeric, and chile powder to the pan. Stir to mix the spices with the shallots and garlic.
Add the skinless chicken breast to the pan, cook until fully cooked through, and shred the chicken using two forks.
Add the shredded chicken back into the pan along with finely sliced kaffir lime leaves. Stir well to combine all ingredients, cooking for an additional 5 minutes to blend the flavors. Remove from heat.
Cut banana leaves into rectangles about 20x15 cm in size. Soften them by passing each leaf over a burner flame or by steaming them for a few minutes.
Place a small amount of sticky rice onto a banana leaf, spreading it out into a thin layer. Scoop about 2 tablespoons of chicken filling and place it down the center of the rice.
Roll the rice around the filling to form a log, then wrap it up with the banana leaf tightly, tucking in the ends. Secure the roll with toothpicks.
Repeat the wrapping process until all rice and filling have been used.
Steam the wrapped lemper for another 10 minutes before serving to allow flavors to meld.
Serve warm as a snack or appetizer, and enjoy the savory taste of this dairy-free Indonesian treat.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 247 mg | 82% | |
| Sodium | 2691 mg | 117% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 37.8 g | ||
| Protein | 101.6 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 152 mg | 12% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
