Steps How To Make Indonesian Lemper Ayam Recipe

Lemper is kind of rice cake from Java. Made from glutinous rice and filled usually with chicken.

Lemper is traditional Indonesian food, especially from the area of Java. Basically Lemper is a snack made of glutinous rice stuffed with grated coconut or stuffed with shredded chicken.


The cake Lemper in the area of Java is often served at weddings, the birth of the child and other family events. In this article I will present how to make lemper chicken recipe.

Must Read: 1001 List of Indonesian Traditional Food Recipes

Indonesian Lemper Ayam Recipe

Image: Kind of Lempe

Ingredients

Glutinous rice

• 300 gram white glutinous rice, soak for 2 to 3 hours
• 200 ml coconut milk
• 4 kaffir lime leaves
• 4 bay leaves 
• 2 pandan leaves, knotted
• ½ teaspoon salt

Spiced chicken floss

• 250 gram boneless skinless chicken
• 2 tablespoon oil
• 4 shallots
• 3 cloves garlic
• 3 candlenuts
• ½ teaspoon coriander seeds
• ½ teaspoon cumin seeds
• 2 kaffir lime leaves
• 2 bay leaves
• 1 teaspoon tamarind + 3 tablespoon water, seeds and pulp removed
• 100 ml coconut milk
• ½ teaspoon salt
• 2½ tablespoon sugar

Instructions

Glutinous rice

• Prepare a steamer. Place rice in a steamed proof bowl and steam for 15 minutes.
• Meanwhile, place coconut milk, kaffir lime leaves, bay leaves, pandan leaves, and salt in a pot and bring to a boil. Add the steamed glutinous rice into the pot and cook until all the liquid has been absorbed by the rice.
• Remove the rice and return into the steaming bowl. Steam for another 30 minutes until the rice is fully cooked. Stir and discard all the leaves. Keep warm.

Spiced chicken floss

• Boil the chicken breast until cooked. Drain, tear into really small pieces like how chicken floss should be, and set aside.
• Grind shallots, garlic, candlenuts, coriander seeds, and cumin seeds into a fine paste.
• Heat oil in a frying pan and sauté the spice paste until fragrant, about 3 minutes.
• Add kaffir lime leaves, bay leaves, tamarind liquid, and coconut milk and bring to a boil.
• Add the chicken into the pan, season with salt and sugar. Stir and cook until all the liquid is fully absorbed by the chicken. The chicken floss needs to be dry. Remove from heat, discard the leaves, and set aside.

Assemble the lemper

• Oil a square baking pan (mine is an 8 inch x 8 inch x 2 inch) so the lemper can be easily removed.
• Take half of the glutinous rice, spread evenly and press. Add all the chicken floss, spread evenly, and press again. Take another half of the rice, spread evenly, and press again.
• Cover the baking pan with a cutting board (this should be bigger than the pan), flip, and use an oiled knife to cut into individual portions. If you are using the same size of pan as mine, this should work out into 16 pieces. Serve immediately.

Adapted from: http://dailycookingquest.com/

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