📝 About This Recipe
A beloved treasure of Javanese street food, Arem-arem is a comforting snack of compressed rice cooked in rich coconut milk and stuffed with a savory, spicy meat filling. Wrapped in fragrant banana leaves and steamed to perfection, these elegant parcels offer a beautiful smoky aroma and a melt-in-your-mouth texture. It is the heartier, sophisticated cousin of Lemper, making it the perfect portable breakfast or a satisfying afternoon treat.
🥗 Ingredients
The Coconut Rice Base
- 500 grams Jasmine Rice (washed and drained)
- 800 ml Coconut Milk (full-fat for best flavor)
- 3 pieces Indonesian Bay Leaves (Daun Salam)
- 1 stalk Lemongrass (bruised and knotted)
- 1.5 teaspoons Salt
The Savory Filling
- 250 grams Ground Beef or Chicken
- 150 grams Firm Tofu (cut into tiny 0.5cm cubes and lightly fried)
- 1 medium Carrot (finely diced)
- 6 pieces Shallots (finely minced)
- 4 cloves Garlic (minced)
- 3 pieces Red Chili (seeded and finely chopped)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 2 cm Galingale (Lengkuas) (bruised)
Wrapping Materials
- 20 sheets Banana Leaves (cut into 20x25cm rectangles, softened over flame)
- 24 pieces Toothpicks (or bamboo skewers to seal)
👨🍳 Instructions
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1
In a large heavy-bottomed pot, combine the washed rice, coconut milk, salam leaves, lemongrass, and salt.
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2
Cook over medium heat, stirring frequently to prevent the bottom from burning, until all the coconut milk has been absorbed by the rice (Aras method). The rice should be halfway cooked and sticky.
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3
Remove from heat, cover the pot, and let the rice rest for 15 minutes to further soften. Discard the aromatics.
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4
While the rice rests, prepare the filling: Heat 2 tablespoons of oil in a wok and sauté the shallots, garlic, and chilies until fragrant.
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5
Add the ground meat and cook until it changes color. Stir in the diced carrots, fried tofu cubes, and galingale.
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6
Season with kecap manis, salt, and a pinch of sugar. Pour in 50ml of water and simmer until the vegetables are tender and the liquid has completely evaporated. Set aside to cool.
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7
Prepare the banana leaves by wiping them clean and quickly passing them over an open gas flame until they turn bright green and pliable.
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8
To assemble, lay two layers of banana leaf on a flat surface. Place 3-4 tablespoons of the coconut rice in the center and flatten it into a rectangle.
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9
Place 1-2 tablespoons of the meat filling in the center of the rice. Carefully roll the rice over the filling to enclose it completely, forming a cylinder.
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10
Roll the banana leaf tightly around the rice cylinder. Fold the ends inward and secure them with toothpicks or skewers.
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11
Arrange the rolls in a steamer basket. Steam over boiling water on medium heat for 60 minutes. This long steaming time ensures the rice is fully cooked and the flavors meld.
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12
Remove from the steamer and let the Arem-arem cool completely. The rice will firm up as it cools, making it easier to handle and eat.
💡 Chef's Tips
Ensure the filling is quite dry before wrapping; any excess moisture will make the rice soggy. Always double-wrap with two layers of banana leaves to prevent the rice from leaking during the long steaming process. If you cannot find banana leaves, parchment paper can work, but you will lose the signature smoky aroma. To check if the rice is 'Aras' (pre-cooked) correctly, it should be tender on the outside but still have a tiny firm bite in the center. Lightly oiling the inside of the banana leaf can prevent the rice from sticking if you are a beginner.
🍽️ Serving Suggestions
Serve at room temperature with a side of whole bird's eye chilies for those who want an extra kick. Pair with 'Gorengan' (Indonesian fritters) like Bakwan Sayur for a classic market-style snack plate. Enjoy with a hot glass of Teh Tarik or jasmine tea to balance the richness of the coconut milk. Serve as part of a Tumpeng (rice cone) platter for celebrations. Accompany with a side of creamy peanut sauce for dipping.