Lemper ayam is Indonesian savoury side dish/snack, made of steamed glutinous rice with seasoned chicken/met/fish filling. In this post, I will be using chicken floss filling (please click the link to go to the recipe). The ingredients are not too complicated, but you might need a little extra patient when it comes to assemble everything into a fine result 🙂
app. 500 grams glutionous rice (it is essential to use glutinous rice, because it sticks perfectly compare to other type of rice).
Salt, white pepper
app. 350 ml Coconut milk(preferably thick and creamy coconut milk)
1 Pandan leaf (Asian store. you will get really fine aroma if you use pandan, but it won’t be a disaster if you can’t get any).
Banana leaves (wash, dry and cut them in to approximately 10 x 20 cm and 5 x 20 cm shapes). **Easy alternative: Use tinfoil!
Soak glutinous rice into water for about 1 hour. Strain off the water and steam for about 15 minutes. Meanwhile, put coconut milk, salt, pepper and pandan leaf in a pot, and bring to boil. Put aside and put the stemed rice into the milk until it absorb all the fluid. Re-steam the rice for about 25-30 minutes. let it cooled a little bit.
Place the smaller leaf on top of the bigger banana leaf(cross position), take app. 1,5 table spoon of rice, spread it and put app. 1,5 ts filling. before rolling it completely, try to squeeze the rice(by folding the leaf slightly from side to side) to make sure that the filling is covered. Then start to fold the smaller leaf, then roll the bigger leaf. Lightly squeeze while rolling to get a compact result. You might want to use a tiny skewer to secure the folding.
I usually grill the results on a dry frying pan until banana leaves oil absorbed into lemper ayam. Trust me, the taste is amazing if you decide to do this.
I hope you will enjoy this, selamat makan!