Lemper Ayam

Name: Lemper Ayam
Prep time: 150 min
Cook time: 30 min
Total time: 180 min
Ingredients: 500 gr glutinous rice (soak in water for 2 hours); 500 ml coconut milk (200 ml instant coconut milk + water); 2 bay leaves; 2 lime leaves; 1 lemongrass; 1 tsp salt; 600 gr chicken fillet (breast or thigh); 8 pcs shallots; 5 pcs garlic; 5 pcs candlenuts; 3 pcs bay leaves; 5 pcs lime leaves; 2 stalk lemongrass; 1 tsp salt; 1 tsp mushroom powder; 1 tsp pepper; 1 tsp sugar; ½ tsp ground coriander; 100 ml water; 65 ml coconut milk

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Lemper Ayam is an Indonesian comfort snack that consists of steamed sticky rice with tender, savoury chicken filling. Perfect for a small breakfast or afternoon snack!

Lemper Ayam is a popular Indonesian snack made with glutinous rice and savory spiced chicken, wrapped in fragrant banana leaves. It’s a small package of comfort food—warm, chewy, and satisfying.

Just like Ketan Serundeng with its coconut topping or the sweet sticky rice of Palm Sugar Wajik, Pandan Wajik, and Ketan Seri Muka, Lemper Ayam shows off the versatility of glutinous rice. If you’re a fan of chewy rice treats like Mango Sticky Rice from Thailand, you’ll love this savory version!

Each bite of Lemper Ayam is a mix of textures and flavors that’s so delicious. Give it a try and you’ll understand why this humble snack is so popular across Indonesia!

Why You Will Love This Recipe

Authentic flavor – This recipe brings the true taste of Indonesia right to your kitchen with aromatic banana leaves and savory chicken filling.
Comfort food – With warm sticky rice and fragrant chicken, it’s pure comfort food for an afternoon snack.
Versatile – Perfect for breakfast, a light lunch, or as a snack anytime of the day.
Impressive taste yet simple – It’s surprisingly easy to make with simple steps and ingredients.
Smoky flavor – Toasting the wrapped lemper gives it an extra layer of flavor and texture that’s simply irresistible!

Recipe Ingredients

Variations

Across Indonesia, lemper comes in many regional variations, each adding its own twist to the classic snack. Growing up in Java, I was first introduced to the savory chicken-filled version.

Pengkang – Coming from Pontianak in West Kalimantan, Pengkang uses dried shrimp as the filling. It’s wrapped in banana leaves, shaped into triangles, and secured with bamboo sticks.

Semar Mendem – Similar to lemper, but wrapped in a thin egg omelet instead of banana leaves.

Lepet – In Bali, there’s Lepet—a sweet steamed sticky rice snack wrapped in palm leaves, shaped like sausages, and filled with red bean, chicken, or sweet mung bean paste.

How to Make Lemper

Step by step process photos of preparing the glutinous rice and chicken filling for Lemper.

STEP 1. Wash the glutinous rice 2-3 times and drain. Soak it in clean water for at least 2 hours (Image 1). Boil the chicken in a pot for 15 minutes until cooked, then drain (Image 2). Grind the chicken in a food processor (Image 3). Blend the shallots, garlic, candlenuts, and ground coriander until smooth (Image 4).

Step by step process photos of cooking the chicken filling for Lemper.

STEP 2. In a wok, heat some oil and sauté the blended spices with lemongrass, bay leaves, and lime leaves (Image 5). Add the ground chicken, coconut milk, salt, pepper, sugar, and mushroom powder (Image 6). Cook until the coconut milk is fully absorbed (Image 7). Set aside. In the same wok, add the glutinous rice, coconut milk, bay leaves, lime leaves, and lemongrass (Image 8).

Step by step process photos of cooking the glutinous rice.

STEP 3. Stir and cook the rice on medium heat until the coconut milk is fully absorbed (Image 9). Transfer to a 20×20 cm banana leaf-lined baking pan and steam on medium heat for 30 minutes (Images 10, 11). Add half of the sticky rice and spread evenly (Image 12).

Step by step process photos of assembling the sticky rice and chicken filling in a pan.

STEP 4. Press the sticky rice down evenly (Image 13). Add the chicken filling and spread evenly (Image 14). Top with the remaining sticky rice (Image 15). Let it cool completely. Once cooled, flip onto a cutting board and cut into smaller pieces (Image 16).

Step by step process photos of wrapping the lemper ayam.

STEP 5. This recipe makes about 20 lemper pieces (Image 17). Wrap each piece with banana leaves (Image 18). Use another layer of banana leaf for an outer wrap (Image 19). Fold neatly like an envelope (Image 20).

Step by step proces photos of wrapping the lemper.

STEP 6. Seal the ends with a stapler (Images 21, 22). Toast each side on a grill pan until charred (Images 23, 24). Enjoy warm!

Pro Tips

Toast the banana leaves before wrapping. Toast them quickly over a flame to soften and make them easier to wrap without cracking.
Sticky rice is easier to press and spread when it’s still warm.
Press each layer down firmly to avoid gaps—this keeps the filling in place and makes slicing easier.
You can prep the chicken filling a day in advance to save time on cooking day.
For a neater look and to lock in aroma, use two layers of banana leaves.
Toast the wrapped lemper on a pan or grill for a smokier aroma.

How to Serve

Lemper Ayam is best enjoyed warm, when the banana leaf aroma is at its peak and the sticky rice is soft and tender. You can serve it just as it is.

Pair lemper with a cup of wedang jahe (spiced ginger tea), refreshing lemongrass tea, or a zesty ginger lemon drink. These drinks complement the savory notes of the lemper—perfect for a cozy afternoon break.

If you want to create a full snack spread, add some classic Indonesian sweets like gemblong, kue lumpang, kue cucur, or ongol ongol. The sweet and savory combo will make you feel like you’re at a street-side warung in Indonesia!

FAQs about Lemper

What is Lemper Ayam?

Lemper is a traditional Indonesian snack made from steamed glutinous rice with coconut milk and other spices. It has filling in the center such as chicken, beef, pork, fish, or shrimp. It is usually wrapped in banana leaves.

How do I use banana leaves for wrapping Lemper?

You need to wash clean the banana leaves first. Wipe it dry and then heat it over the stove or fire to make it more malleable. Cut them using scissors up to your preference.

I can’t find banana leaves. What can I use instead?

No worries! Plastic wrap, rice paper, or aluminum foil work as substitutes. But if you can find banana leaves, definitely go for them—the aroma is worth it!

Can I use other types of rice for Lemper?

The original recipe calls for white glutinous rice or sweet rice. Other type may not give you the same chewiness sticky texture. There are some places in Indonesia that uses rice, but then the name is not Lemper. You can experiment with other sticky rice such as black glutinous rice.

What type of rice should I use for Lemper Ayam?

Glutinous (sticky) rice is the star of lemper. It’s also known as “ketan” in Indonesia.

Can I use other fillings besides chicken?

Yes! While chicken is traditional, you can use shredded beef, dried shrimp, or even sweet mung bean paste for a twist.

How do I keep lemper from sticking when cutting?

Wet your knife with warm water to prevent sticking and get clean, neat slices.

Storage

Simply store lemper ayam in an airtight container. They’ll stay fresh in the fridge for up to 3 days. When you’re ready to enjoy, just reheat them in a steamer or microwave for a minute or two until the sticky rice softens and the filling warms up again. If you’ve toasted them before, give them a quick grill or pan-sear to bring back that toasty aroma!