Nut-Free Lemper
Elevate your snack game with this Nut-Free Lemper recipe—a delightful take on the classic Indonesian rice roll that’s completely free of nuts but packed with rich, savory flavors. Creamy glutinous rice cooked with aromatic lemongrass and coconut milk forms the perfect sticky base, while the tender shredded chicken filling is infused with fragrant spices like coriander, turmeric, and garlic, making each bite irresistible. Wrapped in banana leaves and steamed to perfection, these rolls have a tropical authenticity that can be enhanced further with optional grilling for a smoky finish. Perfect for entertaining or a satisfying snack, this recipe is gluten-free, nut-free, and bursting with bold, vibrant flavors.
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Recipe Information
Ingredients
- 400 grams glutinous rice
- 400 milliliters coconut milk
- 200 milliliters water
- 1 teaspoon salt
- 2 stalks lemongrass
- 300 grams boneless chicken breast
- 50 grams shallots
- 3 cloves garlic
- 2 tablespoons coconut oil
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon coconut sugar
- 10 sheets banana leaves
Instructions
Rinse the glutinous rice under cold water until the water runs clear. This usually takes about 3 rinses.
In a large pot, combine the glutinous rice, coconut milk, water, and salt. Bruise the lemongrass stalks and add them to the mixture.
Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook the rice for 20 minutes or until the liquid has been absorbed and the rice is sticky and tender.
Remove the pot from the heat, discard the lemongrass, and let the rice cool slightly.
While the rice is cooking, prepare the chicken filling. Boil the chicken breast in water until fully cooked, about 15 minutes. Let it cool, then shred the chicken using two forks.
Chop the shallots and garlic finely.
In a frying pan, heat the coconut oil over medium heat. Add the shallots and garlic, and sauté until fragrant and translucent, about 3 minutes.
Add the shredded chicken, ground coriander, ground turmeric, and coconut sugar to the pan. Stir well to combine all ingredients and sauté for an additional 5 minutes. Remove from heat and let the filling cool.
Take a sheet of banana leaf and pass it briefly over an open flame to make it pliable. Cut into approximately 25x20 cm rectangles.
Place a layer of the cooked sticky rice onto the middle of the banana leaf, followed by a layer of chicken filling, and cover with another layer of rice. Use about 2 tablespoons of rice and 1 tablespoon of filling per lemper.
Roll the banana leaf tightly around the rice and chicken mixture, folding in the sides to fully enclose the contents. Secure the roll with toothpicks if necessary.
Steam the lemper rolls for 15 minutes to infuse the flavors.
Once steamed, let the lemper cool slightly before serving. Optionally, you can grill the lemper over a low flame for a smokier flavor before serving.
Nutrition Facts
Calories |
1418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 4339 mg | 189% | |
| Total Carbohydrate | 170.0 g | 62% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 36.3 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2478 mg | 53% | |
*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.
