Gluten-Free Arem Arem
Experience the irresistible charm of Gluten-Free Arem Arem, a traditional Indonesian snack reimagined for gluten-free lifestyles. This recipe combines tender glutinous rice infused with creamy coconut milk, delicately wrapped in aromatic banana leaves to lock in its natural flavors. The star of the dish is its savory filling—succulent shredded chicken simmered with gluten-free soy sauce, garlic, shallots, and a dash of black pepper—making each bite a melody of rich and fragrant notes. Steamed to perfection, these portable packets of goodness are ideal for lunchboxes, picnics, or a wholesome appetizer. Easy to prepare and naturally gluten-free, this recipe balances traditional cooking techniques with a modern twist, ensuring everyone at your table will enjoy this authentic treat.
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Recipe Information
Ingredients
- 400 grams glutinous rice
- 400 ml coconut milk
- 300 ml water
- 1 teaspoon salt
- 10 pieces banana leaves
- 20 toothpicks
- 2 tablespoons cooking oil
- 2 cloves garlic
- 3 pieces shallots
- 2 tablespoons gluten-free soy sauce
- 300 grams shredded chicken breast
- 0.5 teaspoon black pepper
Instructions
Rinse the glutinous rice thoroughly under cold water until the water runs clear, then drain.
In a medium-sized pot, combine the glutinous rice, coconut milk, water, and salt.
Cook over medium heat, stirring frequently, until the liquid is absorbed and the rice is cooked through, about 20 minutes. Set aside to cool.
While the rice is cooking, prepare the filling. Heat the cooking oil in a pan over medium heat.
Finely chop the garlic and shallots, then add to the pan and sauté until fragrant and translucent.
Add the shredded chicken breast to the pan and stir well to combine with the garlic and shallots.
Pour in the gluten-free soy sauce and sprinkle with black pepper. Continue to cook, stirring occasionally, for about 10 minutes, until the chicken is fully cooked. Remove from heat.
Cut the banana leaves into 10 squares, approximately 20x20 cm each, and soften them by briefly heating over an open flame or submerging in boiling water.
Place a portion of the cooked rice onto a banana leaf square, spreading it out flat.
Add a spoonful of the chicken mixture onto the rice, then top with a little more rice, covering the filling.
Wrap the rice and filling tightly with the banana leaf and secure the ends with toothpicks.
Repeat with the remaining rice and filling.
Steam the wrapped arem arem in a steamer for about 20 minutes.
Once done, allow them to cool slightly before serving. Enjoy your gluten-free arem arem as a delightful snack.
Nutrition Facts
Calories |
1373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 5416 mg | 235% | |
| Total Carbohydrate | 138.8 g | 50% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 35.4 g | ||
| Protein | 104.6 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1596 mg | 34% | |
*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.
