500g glutinous rice, or sticky rice
300ml coconut milk
2 pc bay leaves
4 pc lime leaves
2 stalks lemongrass – remove the top green part, and smash it with the side of a knife
2 pc pandan leaves
1 tsp salt
1 tsp chicken seasoning
500g chicken breast
10 pc lime leaves
2 pc bay leaves
10 cloves garlic, roughly chopped
24 cloves of shallots, roughly chopped
7 candlenuts, roughly chopped
4 stalks of lemongrass - remove the top green part, and smash it with the side of a knife
1 tbsp vegetable oil
2 tbsp coriander powder
2 tbsp cumin powder
50g sand ginger (Kaempferia galanga, or Kencur in Indonesia)
350ml coconut milk
1 tsp salt
1 tsp sugar
1 tsp pepper, white or black
24 pieces of banana leaves, cut into size 24cm x 6cm
24 pieces of banana leaves, cut into size 6cm x 4cm
48 pieces of pandan leaves, cut into size 3cm x 1cm
24 bamboo skewers
Soak the glutinous rice for 1 hour in water, making sure the glu. Strain it into a bowl and set aside.
Pre heat your steamer until it reaches boiling temperature, then place the bowl of soaked glutinous rice into the steamer.
Steam for 25 minutes. Then remove from the steamer and set aside.
In a pan, add the coconut milk, salt, sugar, chicken seasoning, bay leaves, lemongrass, lime leaves, pandan leaves. Stir until well combined.
Bring to a boil, then remove from heat and set aside.
In a mixing bowl, add the steamed glutinous rice and coconut milk sauce. Mix until the sauce is evenly and fully absorbed by the glutinous rice, or about 5 minutes
In a pan, add the glutinous rice mixture and cook for about 20 minutes to 30 minutes, or until the rice has softened.
Remove from heat and set aside to cool. As it cools, remove the bay leaves, lime leaves, lemongrass and pandan leaves from the rice
Steam the chicken breast for about 15min, or until it is cooked through.
Chef's Tip: To tell if the chicken is cooked thoroughly, cut into the thickest part of the chicken and check the colour. If it is white and opaque, the chicken is cooked. If it is pinkish or red, or the flesh is translucent, steam it for 3 more minutes and check again.
Remove from the steamer and shred or tear up the chicken into small strips.
In a food processor, blend garlic, shallots, candlenuts, and sand ginger and 1 tbsp vegetable oil.
Chef's Tip: Raw candlenuts are toxic to humans and must be cooked before consumption. In this recipe, they are cooked into the paste. Cooking reduces the toxicity.
In a pan, sauté the blended paste until fragrant.
To the pan, add coriander powder, cumin powder, lime leaves, bay leaves and lemongrass. Mix well.
Add the shredded chicken. Combine thoroughly with the paste.
To the pan, stir in the coconut milk.
Add the salt, pepper and sugar. Mix well.
Cook until the chicken absorbs the sauce. Set aside.
Line a baking tray approximately 20cm by 20cm with plastic wrap. This prevents the glutinous rice from sticking to the baking tray.
Place half of the cooked glutinous rice into an even layer into the tray.
Press the rice down so there are no pockets of air in the rice. Make sure the surface is level.
Add the cooked shredded chicken.
Top the chicken with the remainder of the cooked glutinous rice.
Press the rice down so it forms a level surface.
Wipe clean the surface of the banana and pandan leaves and make sure they are dry before using them to wrap the rice.
Cut the banana leaves with scissors into 24 pieces measuring 24cm by 6cm.
Then, cut another 24 pieces of banana leaves measuring 6cm x 4cm.
Cut the pandan leaves into 48 pieces measuring 3cm by 1cm.
Remove the glutinous rice from the baking tray. Lift it out of the tray by holding onto the plastic wrap. Place the glutinous rice with chicken onto a chopping board or flat level surface.
Cut the glutinous rice with chicken into pieces measuring 6cm x 4cm.
Take a piece of pandan leaf, place a piece of glutinous rice with chicken onto the pandan leaf. Top it with another piece of pandan leaf.
To prevent the rice from being burnt, it is wrapped with 2 layers of banana leaf. Wrap each piece of rice with the smaller piece of banana leaf first. Then wrap each parcel with the bigger piece of banana leaf. Secure the banana leaf closed with a bamboo skewer.
In a pan on medium heat, toast the banana leaf parcels until the leaves are brown, flipping them to ensure each side is browned.
Once the banana leaves are browned, remove from the heat.
The Lemper Ayam is now ready to serve!