Ingredients

  • Serves 2-4 people
  • 500 g White Glutinous Rice, soak for 2 hours

    100 ml Thick Coconut Milk

    200 ml Water

    3 sticks Lemongrass, smashed

    3 Bay Leaves

    3 Lime Leaves

    7 g Salt

    3 g Chicken Powder

    2 g White Pepper Powder

    Banana Leaves

    500 g Chicken Breast, boiled and shredded

    20 g Shallots

    28 g Garlic

    10 g Ginger

    36 g Sugar

    3 g Chicken Powder

    3 g Salt

    300 ml Thick Coconut Milk

    7 g Sesame Oil

    50 ml Cooking Oil

Lemper Ayam (Shredded Chicken Glutinous Rice)
Recipe Courtesy of
Asian Food Network

Lemper Ayam (Shredded Chicken Glutinous Rice)

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Lemper is a famous Indonesian snack made from sticky rice. There is usually shredded or minced chicken inside this warm, banana leaf-wrapped treat. Creamy coconut milk and lemongrass gives this treat a sweet aftertaste and aroma, and sinking your teeth through the warm, sticky glutinous rice to reach the richly flavored chicken makes all that prep work worthwhile. Make it for a weekend treat for the family or as a party snack – we bet these delicious Lemper Ayam will be gone in no time!
  • Medium
  • 180 min
  • 60 min
  • 15 min
  • 2 steps
  • 20 Ingredients
  • Medium
  • 2 steps
  • 20 Ingredients
  • 180 min
  • 60 min
  • 15 min

Instructions

  1. Blend spices

    • In a blender, add shallots, garlic and ginger. Blend well.
    • Sauté until fragrant and mixture is slightly brown. Add shredded chicken, sugar, salt and chicken powder. Stir well.
    • Add coconut milk. Simmer until the coconut milk is reduced. Stir constantly.
    • Remove and set aside.
    Blend spices


  2. Steam lemper ayam

    • In a medium pan, add coconut milk, water, lemongrass, bay leaves and lime leaves. Bring it to a boil over medium heat.
    • Once it comes to a boil, add glutinous rice, salt, chicken powder and white pepper.
    • Cook the glutinous rice until the coconut milk is reduced and absorbed into the glutinous rice.
    • Steam the glutinous rice over medium heat for about 40 minutes.
    • Once well steamed, remove and divide portion into 2.
    • Prepare a 20 x 20 pan, take 1 portion of the sticky rice and cover the base of the pan.
    • Add coconut chicken over the sticky rice.
    • Add the other portion of the sticky rice over the chicken.
    Steam lemper ayam


Plate and Serve!

Cut the sticky rice to desired size and wrap them with banana leaves. Serve.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g White Glutinous Rice, soak for 2 hours

      100 ml Thick Coconut Milk

      200 ml Water

      3 sticks Lemongrass, smashed

      3 Bay Leaves

      3 Lime Leaves

      7 g Salt

      3 g Chicken Powder

      2 g White Pepper Powder

      Banana Leaves

      500 g Chicken Breast, boiled and shredded

      20 g Shallots

      28 g Garlic

      10 g Ginger

      36 g Sugar

      3 g Chicken Powder

      3 g Salt

      300 ml Thick Coconut Milk

      7 g Sesame Oil

      50 ml Cooking Oil

    Nutrition
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