📝 About This Recipe
Lemper is the crown jewel of Indonesian 'Jajanan Pasar' (market snacks), featuring succulent shredded chicken encased in rich, coconut-infused glutinous rice. Traditionally wrapped in banana leaves, these savory parcels offer a perfect balance of sweet, salty, and aromatic notes from lemongrass and kaffir lime. It is a labor of love that represents the soul of Indonesian hospitality, often served at weddings and special gatherings.
🥗 Ingredients
Sticky Rice Base
- 500 grams Glutinous rice (sticky rice) (soaked for at least 2 hours or overnight)
- 350 ml Coconut milk (full fat for best flavor)
- 2 pieces Pandan leaves (knotted)
- 1 teaspoon Salt
- 2 pieces Salam leaf (Indonesian bay leaf)
Chicken Filling
- 300 grams Chicken breast (boiled and finely shredded)
- 100 ml Coconut milk
- 1 stalk Lemongrass (bruised, white part only)
- 3 pieces Kaffir lime leaves (torn to release oils)
- 1 tablespoon Sugar (adjust to taste)
Spice Paste (Bumbu Halus)
- 6 pieces Shallots (peeled)
- 3 cloves Garlic (peeled)
- 1 teaspoon Coriander powder
- 3 pieces Candlenuts (toasted)
- 1/2 teaspoon White pepper
Wrapping
- 20 pieces Banana leaves (cut into 15x20cm rectangles and softened over a flame)
- 30 pieces Toothpicks (or clear tape/staples for securing)
👨🍳 Instructions
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1
Drain the soaked glutinous rice and steam it in a steamer basket over boiling water for 20 minutes until half-cooked.
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2
While the rice steams, combine 350ml coconut milk, 1 tsp salt, pandan leaves, and salam leaves in a pot. Bring to a gentle simmer, then turn off the heat.
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3
Transfer the half-cooked rice into a large bowl. Pour the warm coconut milk mixture over the rice and stir well until all the liquid is absorbed. Let it sit for 10 minutes.
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4
Return the rice to the steamer and steam for another 30 minutes until fully cooked, soft, and translucent. Set aside to cool slightly.
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5
Prepare the spice paste by blending shallots, garlic, coriander, candlenuts, and pepper into a smooth paste using a mortar and pestle or food processor.
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6
Sauté the spice paste with a little oil in a pan until fragrant. Add the shredded chicken, lemongrass, kaffir lime leaves, and 100ml coconut milk.
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7
Cook the chicken mixture over medium heat, stirring constantly, until the liquid has completely evaporated and the chicken is relatively dry but still moist. Season with sugar and salt to taste. Cool completely.
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8
To assemble, take about 2-3 tablespoons of warm sticky rice and flatten it on a piece of plastic wrap or in your palm.
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9
Place 1-2 teaspoons of the chicken filling in the center of the rice. Roll and shape it into a neat cylinder, ensuring the rice completely encloses the chicken.
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10
Place the rice roll onto a piece of prepared banana leaf. Roll the leaf tightly around the rice and secure both ends with toothpicks.
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11
Optional but recommended: Grill the wrapped Lemper on a dry pan or griddle for 2-3 minutes per side until the banana leaf is slightly charred and fragrant.
💡 Chef's Tips
Soaking the glutinous rice is non-negotiable; it ensures the grains cook evenly without becoming mushy. Wipe banana leaves with a damp cloth and pass them quickly over an open flame to make them pliable and prevent cracking. Ensure the chicken filling is cooked until dry; any excess moisture will cause the rice to spoil faster. If you don't have banana leaves, you can wrap them in parchment paper followed by foil, though you will lose the signature smoky aroma. Press the rice firmly when shaping to ensure the Lemper doesn't fall apart when bitten.
🍽️ Serving Suggestions
Serve at room temperature as a morning snack with a hot cup of Jasmine tea or Teh Tarik. Pair with other 'Jajanan Pasar' like Kue Lumpur or Risoles for a traditional Indonesian tea time spread. Serve alongside a small bowl of spicy Sambal Bajak for those who enjoy an extra kick. These are perfect for lunch boxes or picnics as they are naturally self-contained and portable. Store in an airtight container for up to 2 days, or briefly re-steam if they have been refrigerated.