Lemper is one of my favorite Indonesian snacks that I have really loved since the first time I tried it. It is very easy to get this savory snack almost everywhere, from the wet market, supermarket, bakeries, home sellers, or even small shops that sell traditional snacks.

Since I haven’t been able to go back to Indonesia due to the pandemic situation, I decided to try making this at home and it was a success. It was really good and everybody loved it. The good thing about making this at home, I could adjust the seasoning and the amount of fillings that I sandwiched in between the rice. Now I can’t wait to make another batch of this snack (although it is also a good choice for breakfast).

Lemper is made from glutinous rice (the one that you use to make mango sticky rice) cooked with coconut milk and pandan leaves. The filling is usually made from chicken cooked with some herbs and coconut milk (and it is so flavorful). Although there are other versions too, this is the most common and original one. The chicken is then stuffed in between the rice (just like burgers). For the finishing touch, we use banana leaves to wrap it. It is not that difficult to make, but it takes time and you will need to do different methods of cooking, but you’ll love the result and we finished this whole batch very quick.

Ingredients:

For the filling:

1. 3 chicken tights (or you can also use 2 chicken breasts)
2. 1 L of water
3. 3 tbsp of cooking oil
4. 1 thumb of ginger, sliced
5. 3 salam leaves
6. 4 shallots
7. 3 garlic
8. 3 candlenuts
9. 1/2 tsp ground coriander seeds
10. 1 lemongrass, take the white part only and crushed
11. 5 lime leaves, washed and bruised
12. 1 tsp salt, or to taste
13. 1/4 tsp ground white pepper
14. 1/4 tsp white sugar
15. 50 ml instant coconut milk
16. 100 ml chicken broth (from cooking the chicken tights)

For the rice:

1. 400 gr glutinous rice, washed and soaked in cold tap water for 30 minutes, then discard the water
2. 1 tsp salt
3. 3 pandan leaves
4. 150 ml UHT coconut milk
5. 350 ml water

Method:

Making the filling:

1. Bring water to boil in a pot and cook chicken until soft and thoroughly cooked. Set aside, let cool slightly, and finely shred with hands (the meat weight 200 grams after the cooking and shredding process)
2. Add garlic, shallots, candlenuts, and cooking oil to a food processor and process until smooth. Transfer the spice mixture to a frying pan
3. Add ginger, lemongrass, salam leaves, and lime leaves into the pan and stir fry the mixture until fragrant and starts to dry (cook until you see golden brown bits on the sides of the pan). Add ground coriander seeds and give a quick stir for another 15 seconds
4. Add the shredded chicken, stir to mix
5. Add all seasonings (salt, pepper, and sugar), coconut milk, and chicken broth). Cook (stir occasionally so the coconut milk doesn’t break apart) until the chicken has absorbed all the liquid. Turn off the heat and set it aside on a plate

Making the rice:

1. Prepare a medium-sized pot and add glutinous rice, salt, coconut milk, water, and pandan leaves and cook (stir continuously so the coconut milk doesn’t break apart) until the rice has absorbed all the liquid. Turn off the heat and let it cool for about 15 minutes
2. Steam the rice for about 30 to 45 minutes or until the rice is thoroughly cooked (the timer starts when the water in the steamer is boiling)

How to assemble:

1. Once the rice is cooked, prepare a rectangle or square lunchbox or cake mold and lightly grease with cooking oil
2. Transfer half of the rice into the box, followed by the chicken filling on top of the rice, and finally, add the remaining rice on top of the chicken. Press hard (using a spatula) the rice and let it cool for about 15 minutes
3. Unmold the rice, slice, wrap each slice with a banana leave, and serve.