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Chef Pongo’s Lemper:
⌛ Prep: 40 mins
🔥 Cook: 20 mins
💡 To get that professional look, wipe your banana leaves with a warm damp cloth and pass them quickly over an open flame. This makes them soft and oily so they won’t crack when you roll! 🔊
If there were a prize for the most reliable snack in Indonesia, Lemper or «Indonesian Burrito» would win every time. This savory snack consists of fragrant, coconut-infused sticky rice stuffed with seasoned shredded chicken. Wrapped tightly in a banana leaf, it’s the ultimate grab-and-go food found at every traditional market and family gathering.
Ingredients:
The Rice:
- 500g Glutinous rice (Sticky rice), soaked for 2 hours.
- 350ml Coconut milk.
- 2 Pandan leaves (tied in a knot).
- 1 tsp Salt.
The Filling:
- 250g Chicken breast, boiled and shredded finely.
- 3 cloves of garlic
- 5 Shallots (minced into a paste).
- 1 tsp Coriander powder.
- 2 Kaffir lime leaves.
- 100 ml coconut milk
- Salt, pepper, and a touch of sugar.
- Fresh Banana leaves and toothpicks
Methods:
- Steam the Rice: Steam the soaked rice for 15 minutes. Meanwhile, boil the 350ml coconut milk with pandan and salt. Mix the hot rice into the milk until absorbed, then steam for another 20 minutes.
- Sauté the Filling: Fry the garlic/shallot paste until fragrant. Add shredded chicken, coriander, lime leaves, and 100ml coconut milk. Cook until the liquid is gone, but the chicken is still juicy.
- The Assembly: Flatten a handful of rice, place a spoonful of chicken in the center, and roll it into a cylinder, sealing the meat inside.
- The Wrap: Roll the cylinder tightly in a banana leaf. Secure the ends with toothpicks.
- The Final Touch: Quickly grill the wrapped Lemper for 2-3 minutes until the leaf is charred and the aroma is released.
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