Lemper
Savor the authentic flavors of Indonesia with this Lemper recipe, a beloved traditional snack that's as delicious as it is eye-catching. Lemper features sticky glutinous rice infused with creamy coconut milk and wrapped around a rich, aromatic shredded chicken filling, seasoned with a blend of turmeric, cumin, and coriander. Encased in softened banana leaves and grilled lightly for a smoky hint, this savory rice roll offers an irresistible combination of textures and tastes. Perfect for parties, picnics, or as a flavorful on-the-go snack, Lemper is a delightful dish that showcases Indonesian culinary craftsmanship. Easy to prepare and visually stunning, this recipe is sure to immerse you in the bold allure of Southeast Asian cuisine.
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Recipe Information
Ingredients
- 300 grams Glutinous rice
- 400 ml Coconut milk
- 1 teaspoon Salt
- 250 grams Chicken breast
- 2 tablespoons Coconut oil
- 3 cloves Shallots
- 3 cloves Garlic
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Sugar
- 6 large pieces Banana leaves
- 12 Toothpicks
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice for at least 2 hours, then drain.
In a pot, combine coconut milk and salt. Bring to a boil over medium heat.
Add the soaked rice into the coconut milk and lower the heat to a simmer. Cook, stirring frequently, until the liquid is absorbed and the rice is half-cooked, about 15 minutes.
Place a steaming basket over a pot of boiling water. Transfer the rice to the basket and steam for 30 minutes until fully cooked and sticky.
While the rice is cooking, boil the chicken breast until cooked through, about 15 minutes. Let it cool, then shred the chicken finely.
In a pan, heat coconut oil over medium heat. Sauté the shallots and garlic until fragrant and golden brown.
Add coriander powder, cumin powder, turmeric powder, sugar, and salt to the pan. Stir well to combine.
Add the shredded chicken to the pan, stir to coat with the spice mixture, and cook for another 5 minutes. Set aside.
Cut the banana leaves into rectangular pieces (20x15 cm) and soften them by briefly passing them over a flame or soaking them in hot water.
To assemble the lemper, place a portion of sticky rice (approximately 2 tablespoons) on a banana leaf and flatten it into a rectangle about 1 cm thick.
Add a tablespoon of the chicken filling on top of the rice, then cover with another portion of rice, forming a compact roll.
Wrap the roll with the banana leaf, folding in the sides, and secure with toothpicks.
Repeat the process with the remaining rice and filling.
For additional flavor, grill the wrapped rolls on a preheated skillet or open flame for a few minutes on each side until the banana leaves are charred.
Serve warm or at room temperature. Enjoy your homemade lemper!
Nutrition Facts
Calories |
1116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 35.9 g | ||
| Protein | 78.2 g | 156% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1356 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.
