Lemper - Indonesian Sticky Rice Rolls

Ingredients

• 2 cups (400g) sticky rice 2 cups (400g) sticky rice
• 1 3/4 cups (420ml) coconut milk 1 3/4 cups (420ml) coconut milk
• 1 teaspoon salt 1 teaspoon salt
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground white pepper 1/2 teaspoon ground white pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Banana leaves, cut into rectangular pieces for wrapping Banana leaves, cut into rectangular pieces for wrapping

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 5g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 2 hours, then drain.
2. 2.
   In a saucepan, combine the soaked sticky rice, coconut milk, and salt. Cook over medium heat, stirring occasionally, until the rice absorbs the coconut milk and becomes sticky.
3. 3.
   In a separate pot, poach the chicken breasts with lemongrass stalks until fully cooked. Remove the chicken from the pot and shred it into small pieces.
4. 4.
   Heat vegetable oil in a pan over medium heat. Add the shredded chicken, ground coriander, ground turmeric, ground white pepper, and salt to taste. Sauté until the chicken is well-coated with the spices and heated through.
5. 5.
   Take a piece of banana leaf and place a small portion of sticky rice on it. Flatten the rice and add a spoonful of the chicken filling in the center. Roll the banana leaf tightly to form a neat cylinder. Repeat with the remaining ingredients.
6. 6.
   Steam the wrapped Lemper for about 20 minutes until the rice is fully cooked and the flavors have melded together.
7. 7.
   Allow the Lemper to cool slightly before unwrapping and serving. Remove the banana leaves and cut the Lemper into bite-sized pieces.

Treat your ingredients with care...

• Sticky rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve the desired sticky texture.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife. This will release their aromatic oils and enhance the flavor of the chicken filling.

Tips & Tricks

• To prevent the sticky rice from sticking to your hands while rolling, lightly wet your hands with water or oil.
• If banana leaves are not available, you can use parchment paper as a substitute for wrapping the Lemper.
• Lemper can be made in advance and stored in the refrigerator for up to 3 days. Reheat in a steamer before serving to restore its soft and sticky texture.
• Experiment with different fillings such as shrimp, beef, or vegetarian options like mushrooms or tofu.
• Serve Lemper with a side of spicy sambal sauce for an extra kick of flavor.

Serving advice

Serve Lemper as an appetizer or snack. Arrange the bite-sized pieces on a platter and garnish with fresh herbs such as cilantro or basil for an added touch of freshness.

Presentation advice

To enhance the presentation, you can tie the Lemper rolls with a thin strip of banana leaf or a decorative string. This will give them a more visually appealing look.