Authentic Indonesian Lemper Ayam: Savory Chicken-Stuffed Sticky Rice

Lemper Ayam Recipe

Lemper Ayam, a traditional Indonesian snack, combines aromatic sticky rice with a savory chicken filling, all wrapped in fragrant banana leaves. This delightful dish is perfect for gatherings or as a special treat. Here’s a detailed guide to preparing this delicious treat from scratch.

Ingredients:

For the Sticky Rice:

• 1 kg high-quality glutinous rice
• 2 cups thick coconut milk
• 1 tablespoon fine salt
• 2 tablespoons granulated sugar
• 2 stalks lemongrass
• 3 bay leaves

For the Chicken Filling:

• 500 grams chicken breast, boiled and shredded
• 5 shallots
• 3 cloves garlic
• 3 candlenuts
• 1 teaspoon toasted coriander seeds
• A pinch of cumin seeds
• 1/4 teaspoon black peppercorns
• A small piece of turmeric (fresh or ground)
• 1 thumb-sized piece of ginger
• 1 finger-sized piece of galangal
• 2 stalks lemongrass
• 3 bay leaves
• 3 kaffir lime leaves
• 200 ml thick coconut milk
• Oil for sautéing

Instructions:

1. Prepare the Sticky Rice:

   • Soak the glutinous rice in cold water for at least 2 hours, then drain well.
   • In a steamer, steam the soaked rice until it is half-cooked.

2. Prepare the Chicken Filling:

   • Shred the boiled chicken into small pieces and set aside.
   • Blend shallots, garlic, candlenuts, coriander seeds, cumin seeds, black peppercorns, and turmeric into a smooth paste.
   • Heat some oil in a pan, then sauté the blended spice paste until fragrant.
   • Add the lemongrass, bay leaves, and kaffir lime leaves to the pan.
   • Pour in the thick coconut milk and bring to a simmer.
   • Add the shredded chicken, mixing well. Season with sugar and salt, and cook until the coconut milk is absorbed and the flavors meld together. Adjust seasoning to taste. Once done, remove from heat and set aside.

3. Combine the Sticky Rice:

   • In a separate pan, heat the remaining coconut milk with the sugar, salt, and aromatic spices (lemongrass and bay leaves) until it reaches a gentle simmer.
   • Add the half-cooked sticky rice to the simmering coconut milk mixture, stirring well until all the coconut milk is absorbed. Continue to cook until the rice is fully cooked and tender.

4. Assemble the Lemper Ayam:

   • Prepare banana leaves by briefly heating them over a flame to make them pliable. Cut into rectangles or squares large enough to wrap the lemper.
   • Take 2 tablespoons of the sticky rice and place it in the center of a banana leaf. Add a portion of the chicken filling on top of the rice, then shape the rice and filling into a cylindrical or rectangular form.
   • Fold the banana leaf over the rice and chicken mixture, securing the package with bamboo sticks or toothpicks.
   • Steam the wrapped lemper for at least 30 minutes, or until fully cooked and the flavors have melded together.

5. Final Touches:

   • Allow the lemper to cool slightly before unwrapping. Remove the banana leaves, trim the ends if needed, and serve.

Enjoy this delightful Lemper Ayam as a delicious snack or part of a festive meal. The blend of savory chicken and aromatic sticky rice, wrapped in fragrant banana leaves, offers a taste of Indonesian tradition that is both comforting and satisfying.