Vegetarian Lemper
Delight your taste buds with this Vegetarian Lemper recipe, a plant-based twist on the traditional Indonesian snack. Made with fragrant glutinous rice cooked in creamy coconut milk and aromatic pandan leaves, this dish is filled with a savory tempeh mixture seasoned with turmeric, coriander, lemongrass, and kaffir lime leaves. Wrapped in softened banana leaves for authentic flavor and presentation, these rice packets are steamed to perfection, making them the perfect handheld snack or appetizer. Whether you're craving a gluten-free treat or exploring Southeast Asian cuisine, these vegetarian lemper bites are a must-try for their rich flavors and beautiful presentation.
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Recipe Information
Ingredients
- 500 grams glutinous rice
- 400 ml coconut milk
- 1 teaspoon salt
- 2 whole pandan leaves
- 200 grams tempeh
- 2 whole shallots
- 3 whole garlic cloves
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 stalk lemongrass
- 2 whole kaffir lime leaves
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 10 sheets banana leaves
- 20 whole toothpicks
Instructions
Rinse the glutinous rice under cold water until the water runs clear.
Soak the rice in water for about 30 minutes, then drain.
In a saucepan, combine the coconut milk, salt, and pandan leaves. Bring to a boil, then add the rice.
Reduce heat to low, cover, and cook for about 30 minutes or until the liquid is absorbed and the rice is cooked. Remove the pandan leaves and set aside to cool slightly.
While the rice is cooking, prepare the tempeh filling. First, finely chop the shallots and garlic.
Cut the tempeh into small cubes.
In a frying pan, heat the vegetable oil over medium heat. Add the shallots and garlic, and sauté until fragrant.
Add the tempeh, ground coriander, ground turmeric, lemongrass (bruised), and kaffir lime leaves, sautéing until the tempeh is lightly browned.
Pour in the soy sauce and stir well to coat the tempeh. Cook for another 5 minutes, then remove from heat. Discard the lemongrass and kaffir lime leaves.
To assemble the lemper, take a banana leaf and soften it by briefly passing it over an open flame or soaking it in hot water.
Place about 2 tablespoons of the cooked rice in the center of the banana leaf, flattening it slightly.
Spoon 1 tablespoon of the tempeh filling onto the rice.
Cover with another tablespoon of rice, encasing the tempeh filling completely. Shape into a small log.
Fold the banana leaf over the rice log, tucking in the sides to form a neat package.
Secure each end with a toothpick.
Repeat with remaining rice and filling.
Steam the wrapped lemper in a steamer for about 15 minutes.
Remove from the steamer and serve warm as a tasty snack.
Nutrition Facts
Calories |
1391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4754 mg | 207% | |
| Total Carbohydrate | 189.4 g | 69% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 33.2 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2105 mg | 45% | |
*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.
