Easy Lemper Ayam (Indonesian Sticky Rice with Chicken Filling)
This post may contain affiliate links.Lemper Ayam is a popular Indonesian snack made with soft glutinous rice layered with savory shredded chicken filling and traditionally wrapped in banana leaves. This homemade version uses a practical method that makes it easier to prepare while keeping the comforting flavors and aroma people love. Enjoy it for breakfast, afternoon tea, or whenever you want a satisfying snack.
A Quick Look at the Recipe
🏷️ Recipe Name: Lemper Ayam
⏱️ Ready In: ~ 3 hours
🍽️ Serves: 24 pieces
🔥 Calories: 181 kcal (per piece)
🧾 Main Ingredients: Glutinous rice, coconut milk, salt, bay leaves, lime leaves, lemongrass, chicken fillet, pepper, shallots, garlic, candlenuts, coriander, sugar,
🥗 Dietary Info: Gluten free
🧠 Difficulty: Medium with guided steps.
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Lemper Ayam is a popular Indonesian snack made with glutinous rice and savory chicken filling, wrapped in fragrant banana leaves. While it can be enjoyed immediately after wrapping, I love lightly grilling it on a pan because the banana leaves develop a subtle smoky aroma that makes each bite even more flavorful and comforting. It’s one of my favorite recipes from my collection of traditional Indonesian dishes and snacks.
Just like ketan serundeng with its coconut topping or sweet sticky rice treats like pandan wajik, lemper ayam shows how versatile glutinous rice can be. If you enjoy chewy rice dishes like mango sticky rice, you’ll love this savory version too.
This easy homemade Lemper Ayam keeps the authentic flavors while using a practical method that makes it easier to prepare at home. Serve it for breakfast, afternoon tea, or as part of an Indonesian snack spread.
Why You Will Love This Recipe
Recipe Ingredients
Ingredient Notes
Glutinous rice – Use glutinous rice (sweet rice), not regular jasmine rice. Despite the name, glutinous rice does not contain gluten. It gives Lemper Ayam its signature soft and chewy texture.
Chicken thighs – Chicken thighs stay juicier and more flavorful than chicken breast, making them ideal for the savory filling.
Banana leaves – Banana leaves add a subtle aroma and help hold the Lemper Ayam together. They are not eaten. Frozen banana leaves work well; thaw, wipe them clean, and slightly roast over fire before using.
Coconut milk – Coconut milk adds richness and fragrance to both the rice and chicken filling.
Candlenuts – Candlenuts are commonly used in Indonesian cooking to add richness and body to spice pastes. Macadamia nuts can work as a substitute if needed.
Kaffir lime leaves – These add a fresh citrus aroma that gives the filling more depth.
Mushroom powder – Adds extra savory umami flavor. Chicken bouillon powder can be used as an alternative.
Indonesian bay leaves (daun salam) – These are different from Western bay leaves and have a milder, more herbal flavor. If unavailable, you can omit them, although the flavor will be slightly different.
Variations
Beef filling – Replace the chicken filling with shredded beef cooked with Indonesian spices for a richer flavor.
Spicy Lemper Ayam – Add chopped bird’s eye chilies or chili paste to the chicken filling for a little heat.
Tuna filling – Use shredded tuna instead of chicken for another popular savory variation.
Vegetarian version – Replace the chicken with sautéed mushrooms and vegetables.
Similar Indonesian Sticky Rice Snacks
Across Indonesia, glutinous rice snacks come in many regional variations, each with its own unique twist.
Pengkang – Coming from Pontianak in West Kalimantan, Pengkang uses dried shrimp filling and is wrapped in banana leaves before being grilled.
Semar Mendem – Similar to lemper, but wrapped in a thin egg omelet instead of banana leaves.
Lepet – A steamed sticky rice snack wrapped in palm leaves and filled with ingredients such as beans or chicken.
How to Make Lemper Ayam
STEP 1. Wash the glutinous rice 2-3 times and drain. Soak it in clean water for at least 2 hours (Image 1). Boil the chicken in a pot for 15 minutes until cooked, then drain (Image 2). Grind the chicken in a food processor (Image 3). Blend the shallots, garlic, candlenuts, and ground coriander until smooth (Image 4).
STEP 2. In a wok, heat some oil and sauté the blended spices with lemongrass, bay leaves, and lime leaves (Image 5). Add the ground chicken, coconut milk, salt, pepper, sugar, and mushroom powder (Image 6). Cook until the coconut milk is fully absorbed (Image 7). Set aside. In the same wok, add the glutinous rice, coconut milk, bay leaves, lime leaves, and lemongrass (Image 8).
STEP 3. Stir and cook the rice on medium heat until the coconut milk is fully absorbed (Image 9). Transfer to a 20×20 cm banana leaf-lined baking pan and steam on medium heat for 30 minutes (Images 10, 11). Add half of the sticky rice and spread evenly (Image 12).
STEP 4. Press the sticky rice down evenly (Image 13). Add the chicken filling and spread evenly (Image 14). Top with the remaining sticky rice (Image 15). Let it cool completely. Once cooled, flip onto a cutting board and cut into smaller pieces (Image 16).
STEP 5. This recipe makes about 20 lemper pieces (Image 17). Wrap each piece with banana leaves (Image 18). Use another layer of banana leaf for an outer wrap (Image 19). Fold neatly like an envelope (Image 20).
STEP 6. Seal the ends with a stapler (Images 21, 22). Toast each side on a grill pan until charred (Images 23, 24). Enjoy warm!
Pro Tips
- Toast the banana leaves before wrapping — Quickly pass them over a flame or warm pan to soften them and prevent cracking while wrapping.
- Keep the sticky rice warm while assembling — Warm glutinous rice is easier to spread and press into even layers.
- Press the rice firmly but gently — This helps the chicken filling stay in place and gives cleaner slices after cutting.
- Prepare the filling ahead of time — The chicken filling can be made a day ahead and stored in the refrigerator to save time.
- Use two layers of banana leaves if needed — Double layers help prevent tearing and keep more aroma inside.
- Lightly grill after wrapping — Lemper Ayam can be eaten immediately after wrapping, but grilling the wrapped pieces on a pan adds a subtle smoky aroma from the banana leaves.
Serving Suggestions
Lemper Ayam is best enjoyed warm, when the banana leaf aroma is at its peak and the sticky rice stays soft and tender. Serve it on its own for breakfast, afternoon tea, or whenever you want a satisfying savory snack.
Pair Lemper Ayam with warm drinks like wedang jahe (spiced ginger tea) or lemongrass tea, or enjoy it with refreshing drinks such as lychee tea or ginger lemon drink. These drinks balance the rich, savory flavors and make a cozy snack pairing.
If you’re creating an Indonesian snack spread, serve it alongside sweet treats like gemblong, kue lumpang, or ongol ongol for a mix of sweet and savory flavors.
Lemper Ayam FAQs
Lemper is a traditional Indonesian snack made from steamed glutinous rice with coconut milk and other spices. It has filling in the center such as chicken, beef, pork, fish, or shrimp. It is usually wrapped in banana leaves.
You need to wash clean the banana leaves first. Wipe it dry and then heat it over the stove or fire to make it more malleable. Cut them using scissors up to your preference.
Banana leaves add the traditional aroma and presentation, but you can wrap Lemper Ayam with parchment paper or food-safe plastic wrap if needed. Keep in mind that you will miss the subtle fragrance and smoky flavor from the banana leaves.
White glutinous rice (also called sticky rice or sweet rice) is traditionally used for Lemper Ayam. It gives the snack its signature soft and chewy texture. Regular rice will not create the same texture.
Yes! While chicken is traditional, you can use shredded beef, dried shrimp, or even sweet mung bean paste for a twist.
Wet your knife with warm water to prevent sticking and get clean, neat slices.
Yes. Lemper Ayam is ready to eat once it is wrapped. However, lightly grilling the wrapped lemper adds a subtle smoky aroma from the banana leaves that makes it even more flavorful.
Yes. Wrap individual portions tightly and freeze them for up to ___ months. Reheat by steaming or warming on a pan before serving.
Storage
Refrigerator: Store Lemper Ayam in an airtight container in the refrigerator for up to 3 days.
Freezer: Wrap individual portions tightly and freeze for up to 2 months.
To reheat: Steam or microwave until the sticky rice becomes soft again and the filling warms through. If you previously grilled the lemper, lightly grill or pan-sear it again for a few minutes to bring back the smoky banana leaf aroma.
More Traditional Indonesian Snacks
- Palm Sugar Wajik — Sticky rice cooked with rich palm sugar for a caramel-like flavor.
- Candil — Soft glutinous rice balls served in sweet coconut sauce.
- Kue Awug — A steamed Indonesian rice cake layered with coconut and palm sugar.
- Pisang Goreng — Crispy Indonesian fried bananas with a soft sweet center.
- Klepon — Chewy pandan rice balls filled with melted palm sugar.
Lemper Ayam
Equipment
- 4 banana leaves wash cleanly and pat dry, toast over flame to make it easier to use
Ingredients
Glutinous rice
- 500 gr glutinous rice soak in water for 2 hours
- 500 ml coconut milk 200 ml instant coconut milk + water
- 2 bay leaves
- 2 lime leaves
- 1 lemongrass
- 1 tsp salt
Chicken filling
- 600 gr chicken fillet breast or thigh
- 8 pcs shallots
- 5 pcs garlic
- 5 pcs candlenuts
- 3 pcs bay leaves
- 5 pcs lime leaves
- 2 stalk lemongrass
- 1 tsp salt
- 1 tsp mushroom powder
- 1 tsp pepper
- 1 tsp sugar
- ½ tsp ground coriander
- 100 ml water
- 65 ml coconut milk
Instructions
- Wash the glutinous rice 2-3 times and drain. Soak it in clean water for at least 2 hours. Boil the chicken in a pot for 15 minutes until cooked, then drain. Grind the chicken in a food processor. Blend the shallots, garlic, candlenuts, and ground coriander until smooth.
- In a wok, heat some oil and sauté the blended spices with lemongrass, bay leaves, and lime leaves. Add the ground chicken, coconut milk, salt, pepper, sugar, and mushroom powder. Cook until the coconut milk is fully absorbed. Set aside. In the same wok, add the glutinous rice, coconut milk, bay leaves, lime leaves, and lemongrass.
- Stir and cook the rice on medium heat until the coconut milk is fully absorbed. Transfer to a 20×20 cm banana leaf-lined baking pan and steam on medium heat for 30 minutes. Add half of the sticky rice and spread evenly.
- Press the sticky rice down evenly. Add the chicken filling and spread evenly. Top with the remaining sticky rice). Let it cool completely. Once cooled, flip onto a cutting board and cut into smaller pieces.
- This recipe makes about 20 lemper pieces. Wrap each piece with banana leaves. Use another layer of banana leaf for an outer wrap. Fold neatly like an envelope.
Video
Notes
- Toast the banana leaves before wrapping — Quickly pass them over a flame or warm pan to soften them and prevent cracking while wrapping.
- Keep the sticky rice warm while assembling — Warm glutinous rice is easier to spread and press into even layers.
- Press the rice firmly but gently — This helps the chicken filling stay in place and gives cleaner slices after cutting.
- Prepare the filling ahead of time — The chicken filling can be made a day ahead and stored in the refrigerator to save time.
- Use two layers of banana leaves if needed — Double layers help prevent tearing and keep more aroma inside.
- Lightly grill after wrapping — Lemper Ayam can be eaten immediately after wrapping, but grilling the wrapped pieces on a pan adds a subtle smoky aroma from the banana leaves.
This is the easiest lemper ayam recipe with a simpler technique. The toasty aroma from banana leaves make this snack even more delicious!