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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
Lemper Ayam (Shredded Chicken Glutinous Rice)
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
-
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.
-
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.
Plate and Serve!
Cut the sticky rice to desired size and wrap them with banana leaves. 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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