Gluten-Free Lemper
Delight in the aromatic layers of this **Gluten-Free Lemper**, a traditional Indonesian rice snack elevated with a modern gluten-free twist. Made with perfectly steamed glutinous rice infused with rich coconut milk, this dish is wrapped around a fragrant filling of shredded chicken seasoned with vibrant spices like coriander, cumin, turmeric, and galangal. Encased in banana leaves for a natural, earthy aroma, each lemper is steamed to perfection, creating a moist and flavorful treat. Whether you’re seeking a unique appetizer, a gluten-free snack, or a taste of authentic Indonesian cuisine, these savory rice rolls are sure to impress. Perfect for sharing at gatherings or enjoying as a satisfying grab-and-go bite!
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Recipe Information
Ingredients
- 500 g Glutinous rice (sweet rice)
- 400 ml Coconut milk
- 1 tsp Salt
- 250 g Chicken breast, boneless and skinless
- 2 tbsp Coconut oil
- 3 Shallots, finely chopped
- 2 Garlic cloves, minced
- 2 cm Galangal, grated
- 1 tsp Coriander powder
- 1 tsp Cumin powder
- 0.5 tsp Turmeric powder
- 0.5 tsp White pepper powder
- 1 stalk Lemongrass, bruised
- 3 Kaffir lime leaves
- 1 tsp Sugar
- 12 Banana leaves, cut into 20x20 cm squares
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 2 hours, then drain.
In a steamer, steam the rice for 20 minutes, then remove the rice.
In a pot, mix the coconut milk with the salt. Add the steamed rice, stirring over low heat until the coconut milk is absorbed by the rice. Steam again for another 20 minutes. Set aside to cool.
While the rice is steaming, place the chicken breast in a pot and cover with water. Bring to a boil, then reduce the heat and simmer for 15 minutes or until cooked through. Remove from the pot and allow to cool, then shred the chicken finely.
Heat coconut oil in a pan over medium heat. Add the shallots, garlic, and galangal, sautéing until fragrant. Add the coriander, cumin, turmeric, and white pepper, stirring continuously for another minute.
Add the shredded chicken, lemongrass, lime leaves, and sugar to the pan. Stir well to combine and cook for an additional 5-7 minutes or until the mixture is dry. Allow to cool.
To assemble the lemper, take a portion of the rice (about 2 tablespoons) and flatten it onto the center of a banana leaf square. Place a spoonful of the chicken filling on top, then cover with another tablespoon of rice, pressing gently to form a compact log.
Wrap the banana leaf around the rice and chicken to form a tight roll, securing the ends by folding or using toothpicks. Repeat with the remaining ingredients.
Steam the wrapped lempers again for 10 minutes to allow flavors to meld together.
Serve warm or at room temperature. Enjoy your gluten-free lemper!
Nutrition Facts
Calories |
1372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2627 mg | 114% | |
| Total Carbohydrate | 158.4 g | 58% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 34.9 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 147 mg | 11% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1366 mg | 29% | |
*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.
