Lemper , Indonesian Sticky Rice with Chicken Fiiling

glutinous rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients.

chicken

🥗Healthier: tofu

💰Cheaper: tempeh

Tofu provides a plant-based protein alternative.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk reduces fat while maintaining creaminess.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: plastic wrap

Parchment paper is more accessible for wrapping.

Boil the chicken breast fillets in 500 ml of water with a pinch of salt and Salam leaves until cooked.

Soak the sticky rice (Ketan kukus) in water, then steam it until cooked and sticky.

In a pan, heat vegetable oil and sauté shallots, garlic, candlenut, lemongrass, and kaffir lime leaves until fragrant.

Add the cooked chicken (shredded) along with mushrooms or chicken bouillon powder, sea salt, sugar, and white pepper; mix well and cook for a few minutes.

Stir in coconut milk and water; let the mixture simmer for a few minutes.

Combine the cooked sticky rice with the chicken mixture, mixing thoroughly.

Lay out banana leaves and place a portion of the rice mixture in the center.

Wrap the banana leaves tightly around the rice and chicken, securing with thin bamboo sticks.

Steam the wrapped parcels for another 30 minutes to meld flavors.

Remove from steam and let cool before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens