Vegan Lemper
Discover a delightful twist on a traditional Indonesian favorite with this **Vegan Lemper** recipe! Packed with rich flavor and plant-based goodness, this dish features tender glutinous rice infused with creamy coconut milk, enveloping a savory tempeh filling spiced with lemongrass, coriander, and ginger. Wrapped in aromatic banana leaves, these bite-sized parcels are steamed to perfection for a wholesome and authentic snack or appetizer. Perfect for vegans and fans of Southeast Asian cuisine, this recipe is as fun to make as it is to eat! Ideal for serving at parties or enjoying as a portable treat, this vegan lemper is sure to impress with its balance of fragrant flavors and textures.
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Recipe Information
Ingredients
- 2 cups glutinous rice
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon salt
- 8 sheets banana leaves
- 2 tablespoons vegetable oil
- 4 pieces shallots, finely chopped
- 3 pieces garlic cloves, minced
- 1 stalk lemongrass, chopped
- 1 teaspoon ginger, finely chopped
- 200 grams tempeh, crumbled
- 2 tablespoons soy sauce
- 1 tablespoon coconut sugar
- 1 teaspoon coriander powder
- 0.5 teaspoon white pepper
Instructions
Rinse the glutinous rice until the water runs clear, then soak it in water for at least 2 hours or overnight.
After soaking, drain the rice and place it in a steaming basket.
In a pot, combine the coconut milk, water, and a teaspoon of salt. Bring to a gentle boil.
Steam the rice over the pot containing the coconut milk mixture, ensuring the pot is tightly covered to retain steam, for about 30 minutes until the rice is tender and cooked.
While rice is cooking, prepare the filling by heating vegetable oil in a pan over medium heat.
Sauté the chopped shallots, garlic, lemongrass, and ginger until fragrant and golden brown, about 3-4 minutes.
Add the crumbled tempeh to the pan and stir fry until it begins to brown, around 5 minutes.
Season the tempeh mixture with soy sauce, coconut sugar, coriander powder, and white pepper. Cook for an additional 5 minutes, ensuring the tempeh absorbs the flavors.
Once the rice is steamed, take a sheet of banana leaf, place about 2 tablespoons of rice in the center, flatten slightly, and add 1 tablespoon of the tempeh filling. Cover with more rice to encase the filling.
Wrap the banana leaf around the rice and filling, folding in the edges to form a neat parcel, and secure it with toothpicks if necessary.
Repeat the process with remaining rice and filling.
Steam the wrapped lemper for another 10 minutes to infuse the flavors.
Once done, allow them to cool slightly before serving. Vegan lemper can be served warm or at room temperature.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.3 g | 8% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 513 mg | 22% | |
| Total Carbohydrate | 23.2 g | 8% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 62 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 275 mg | 6% | |
*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.
