Lemper Ayam

5 from 1 vote

Lemper Ayam is an Indonesian comfort snack that consists of steamed sticky rice with tender, savoury chicken filling. Perfect for a small breakfast or afternoon snack!

Prep Time2 30

Cook Time30

Total Time3

Course: Dessert, Side Dish, Snack

Cuisine: Asian, Indonesian

Servings: pcs

Calories: 181kcal

Author: Claudia

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 20x20 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.

Nutrition