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Lemper Ayam (Indonesian Glutinous Rice Rolls with Spiced Chicken)

Makes 12 - 14 Rolls
Print Recipe
Course Dessert, Snack
Cuisine indonesian

Ingredients
  

Chicken Filling

  • 300 g chicken breast
  • 50 g shallots about 4–5 medium
  • 30 g candlenuts about 6–8 pieces
  • 3 cloves garlic
  • 2 thin slices ginger about 10 g
  • 1 stalk lemongrass thinly sliced
  • 4 kaffir leaves
  • 2 tbsp cooking oil
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tsp ground white pepper
  • 2 tbsp roasted ground coriander seeds
  • Pinch of salt for boiling chicken

Glutinous Rice (Pulot)

  • 500 g glutinous rice
  • 250 ml thick coconut milk + 100 ml water
  • 2 – 3 pandan leaves knotted
  • Pinch of salt
  • Blue pea extract or food colouring

For Wrapping

  • Banana leaves cut into 20 x 10 cm (8 x 4 in) rectangles
  • Bamboo toothpicks or cocktail sticks

Instructions
 

Prepare Banana Leaves

  • Wash banana leaves thoroughly. Cut into 20 x 10 cm rectangles.
  • Scald in boiling water for 2–3 minutes until pliable. Drain and wipe dry. Set aside.

Make Chicken Filling

  • Pound or blend shallots, candlenuts, garlic and ginger into a fine paste.
  • Boil chicken in water with a pinch of salt until cooked (10–12 minutes). Cool, then shred finely. Reserve ¼ cup stock if needed.
  • Heat oil in a wok over medium heat. Fry the paste with crushed lemon grass stalk and kaffir leaves until fragrant and lightly browned (5–7 minutes).
  • Add salt, sugar, pepper, and coriander. Stir well.
  • Add shredded chicken and cook over low heat until dry, moist, and aromatic (8–10 minutes). Cool completely.
  • Remove lemon grass stalks and kaffir leaves

Cook Glutinous Rice

  • Soak rice in water for 1–2 hours. Drain well.
  • Line steamer with pandan leaves. Spread rice evenly and add pinch of salt. Steam for 15–20 minutes.
  • Remove from heat. Mix mixture with splashes . Pour coconut milk over rice and mix well.
  • Sprinkle blue pea extract all over the rice and mix with wooden chopsticks to distribute colour evenly.
  • Return to steamer and cook 10 more minutes until glossy and cooked. Cool slightly (keep warm for wrapping).

Assembly

  • Place a softened banana leaf shiny-side down.
  • Scoop 2 tbsp warm rice and flatten into a 10 x 5 cm rectangle (1 cm thick).
  • Add 1 tsp chicken filling down the center.
  • Fold rice over to enclose filling. Roll tightly into a cylinder.
  • Fold both ends toward center and secure with bamboo toothpick.

Notes

Serving & Storage
  • Serve warm or at room temperature.
  • Refrigerate up to 3 days.
  • Reheat by steaming 5–7 minutes.
Pro Tips
  • Wear gloves when handling blue rice to avoid stained hands.
  • Filling can be prepared 1 day in advance.
  • For extra aroma, grill wrapped rolls 1 minute per side over low charcoal flame.