Low Sodium Lemper
Discover the mouthwatering delight of Low Sodium Lemper, a nutritious twist on the traditional Indonesian snack. This recipe combines aromatic glutinous rice simmered in creamy coconut milk, lemongrass, and pandan leaves with a flavorful minced chicken filling seasoned with turmeric, coriander, and black pepper. Wrapped in fragrant banana leaves, these compact rice rolls are gently steamed to perfection, ensuring each bite is infused with irresistible earthy aromas. Ideal for those seeking a low-sodium option without sacrificing bold flavor, this lemper is an elegant appetizer or snack that’s sure to impress. Simple yet authentically rich, it’s a healthy spin on a classic treat that radiates tropical indulgence. Try serving warm for maximum enjoyment!
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Recipe Information
Ingredients
- 2 cups Glutinous rice
- 2.5 cups Coconut milk
- 1 stalk Lemongrass stalk, bruised
- 2 leaves Pandan leaves
- 1 cup Chicken breast, minced
- 3 tablespoons Shallots, minced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Coconut oil
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Sugar
- 10 sheets Banana leaves (for wrapping)
- 1 roll Kitchen string
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Drain well.
In a large pot, combine glutinous rice, coconut milk, lemongrass, and pandan leaves. Bring to a boil over medium heat.
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender. Remove from heat and let it cool.
In a skillet, heat the coconut oil over medium heat. Add the minced shallots and garlic, sauté until fragrant and the shallots are translucent.
Add the minced chicken to the skillet with the sautéed mixture. Cook until the chicken is well done, approximately 5-7 minutes.
Stir in ground black pepper, ground coriander, turmeric, and sugar. Mix until the chicken is evenly coated in the spices, then remove from heat.
Take a banana leaf sheet and place a portion of the cooked rice on it, flatten it slightly. Place a spoonful of the cooked chicken in the center.
Carefully fold the banana leaf over the filling, rolling it tightly to form a neat package. Secure both ends of the roll with kitchen string.
Repeat the process with the remaining rice and filling until all ingredients are used.
Steam the wrapped lemper rolls for about 20 minutes to blend flavors and soften the banana leaves, enhancing their aroma.
Serve the lemper warm as a delightful snack or an appetizer.
Nutrition Facts
Calories |
1288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 45.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1320 mg | 28% | |
*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.
