Lemper Ayam (Indonesian Chicken Sticky Rice Rolls)

Ingredients

• •300 g glutinous rice
• •250 ml coconut milk
• •250 g chicken breast, cooked and shredded
• •2 shallots, finely chopped
• •1 stalk lemongrass, bruised
• •2 kaffir lime leaves
• •1 tbsp sugar
• •6 banana leaves

Directions

1. 1Soak the glutinous rice in cold water for four hours, then drain and steam twenty minutes until tender.
2. 2Stir the warm coconut milk and a pinch of salt through the hot rice and rest ten minutes until absorbed.
3. 3Fry the shallots until soft, add the lemongrass and lime leaves, then the shredded chicken and sugar.
4. 4Cook until the chicken is dry and fragrant, then discard the lemongrass and lime leaves.
5. 5Spread rice on softened banana leaf, lay a line of chicken down the middle, and roll into a tight cylinder.
6. 6Steam the wrapped rolls ten minutes to set, then cool before serving.

💡 Cool the rolls fully before unwrapping: hot lemper falls apart and cold slices cleanly. Chill them if they are not eaten within two hours.

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