Soy-Free Lemper
Discover the irresistible charm of the Soy-Free Lemper, a delectable Indonesian snack that marries vibrant flavors with wholesome ingredients. Perfectly sticky glutinous rice is infused with rich coconut milk and aromatic lemongrass before being wrapped around a savory shredded chicken filling seasoned with turmeric, ginger, and fragrant kaffir lime leaves. Encased in softened banana leaves and gently grilled, these bite-sized cylinders boast a hint of smokiness that elevates their appeal. This soy-free variation stays true to the authentic taste while catering to dietary preferences, making it an ideal appetizer or party treat. Whether served warm or enjoyed on-the-go, this recipe blends tradition, convenience, and exquisite flavor into every bite.
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Recipe Information
Ingredients
- 500 grams glutinous rice
- 300 grams chicken breast
- 200 milliliters coconut milk
- 2 tablespoons coconut oil
- 2 lemongrass stalks
- 3 kaffir lime leaves
- 4 garlic cloves
- 4 shallots
- 1 inch ginger
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon cumin powder
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 large banana leaves
- 20 toothpicks
Instructions
Rinse the glutinous rice under cold water until the water runs clear. Soak in water for at least 2 hours or overnight.
Drain the rice and place it in a steamer. Steam for 30 minutes over medium heat.
In a pot, combine coconut milk, 1 cup of water, and a pinch of salt. Lightly bruise the lemongrass and add it to the pot.
Add the steamed rice into the coconut mixture, stirring regularly until the liquid is absorbed and the rice is fully cooked. Remove from heat and let it cool.
While the rice is cooling, prepare the filling. Finely chop garlic, shallots, and ginger.
Heat coconut oil in a pan over medium heat. Add the garlic, shallots, ginger, and sauté until fragrant.
Add finely shredded chicken breast, turmeric, coriander, cumin, salt, and pepper. Stir and cook until the chicken is well cooked and the spices are thoroughly mixed.
Add kaffir lime leaves, finely sliced. Continue to cook for about 2 more minutes to infuse flavors. Remove from heat.
Cut banana leaves into 15cm x 15cm squares and soften them by passing them over an open flame briefly.
Take a portion of the sticky rice, flatten it onto a piece of banana leaf. Place a tablespoon of chicken filling in the center and roll it up tightly to shape it into a cylinder.
Secure each end with a toothpick.
Once all the lemper are formed, grill them over low flame for approximately 5 minutes per side, just enough to infuse them with smokiness and heat through.
Serve warm.
Nutrition Facts
Calories |
1539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 4551 mg | 198% | |
| Total Carbohydrate | 195.5 g | 71% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 28.0 g | ||
| Protein | 102.7 g | 205% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2848 mg | 61% | |
*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.
