Lemper Ayam – Chicken Sticky Rice

Lemper Ayam or chicken sticky rice roll is a very popular Indonesian snack that is made of the aromatic flavor of sticky rice and savoury chicken filling. The soft and glutinous sticky rice is wrapped around the chicken filling.

This small delightful snack, very rich in cultural history and culinary traditions, are easily found in many bakery or food stalls in Indonesia.

Let me introduce you to this savoury snack. I love it since I was a little girl. Now that I can make it myself, I can experiment in the ingredients and the shape, too.

Historical Background

Lemper Ayam originated from Java and it has evolved with each culture in Indonesia. Each tribe in Indonesia has its own version of lemper and the name differs, too.

Variations

Various regions in Indonesia have their own lemper variations, each offering unique twists and variaitons on the classic recipe.

I have always lived on Java island, so my first taste of lemper is the Javanese version with savory chicken filling.

Later, when I grew up, I discovered there are many variations of Lemper.

Pengkang

This one is from Pontianak, West Kalimantan. The filling is dried shrimp cooked with seasoning and spices. It is wrapped with banana leaves and the shape is triangle with bamboo stick holding it.

Semar Mendem

Another variation of Lemper is Semar Mendem. It is similar to the regular lemper but the wrapper is not banana leaves. Instead, it is a thin omelette made of eggs and flour.

Lepet

In Bali, there is a sweet snack called Lepet. It is also made of steamed sticky rice. The difference is in the wrapper, which is palm leaves. The shape is long like sausages.

The filling inside is red bean, chicken or sweet mung bean paste.

Ingredients and Preparation Methods

Glutinous rice or Sticky rice

Glutinous rice needs to be soaked in water for at least 2 hours. This is to ensure the grains moisture evenly and become tender and chewy.

After soaking, you can cook the sticky rice with coconut milk, lime leaves, bay leaves, and lemongrass until dry.

The coconut milk will be absorbed by the glutinous rice. It will then be steamed for 25 minutes until tender and easy to shape.

Filling

There are many options for filling. The most popular and common one is chicken. You can try minced beef or even minced pork. In Kalimantan, I even saw lemper with cooked spicy dried shrimps.

Spices

Red shallots, garlic, coriander, lemongrass, bay leaves, lime leaves are used to spice the filling. It is blended and cooked with coconut milk until dry.

If you like spicy food, you can add chili in the spices above.

Coconut milk

I find that instant coconut milk will result in the same consistency as the fresh coconut milk. It is more practical, too.

Wrapping

Traditionally, lemper ayam is wrapped with banana leaves. If it is easy to get banana leaves in your area, I suggest you do so. Banana leaves have unique subtle aroma and it enhances its appearance as traditional snack.

If you can’t find any banana leaves, you can use plastic wrap, rice paper, or aluminum foil.

Wrapping method

Wrapping method varies. Mostly, people use one layer of banana leaf to wrap and then another on the outside.

Wash clean the banana leaves and wipe it dry. Another thing to remember is that you need to heat the banana leaves over the fire first.

Heated banana leaves are easier to handle and malleable.

Cooking method

Most lemper is steamed to make the sticky rice tender. After that, the filling is wrapped in the center, or wedged in the middle.

To make it more fragrant and it can be toasted with the wrapper on a pan.

I personaly like the toasted one.

Let’s check the recipe that I usually use to make Lemper Ayam at home!

Lemper Ayam Recipe

Glutinous rice

• 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

Chicken filling

• 600 gr chicken fillet (breast or thigh)
• 8 red shallots
• 5 garlic
• 5 candlenuts
• 3 bay leaves
• 5 lime leaves
• 2 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

How To

Glutinous rice

1. Wash the sticky rice. Soak in water for 2 hours.

2. Drain the water. Put the sticky rice in a pan/wok. Tear 2 pcs bay leaves and 2 pcs lime leaves. Add 1 lemongrass stalk and 1 tsp salt.
3. Pour in 500 ml coconut milk. It is from 200 ml thick coconut milk + 300 ml water.

4. Stir fry and mix well on medium heat. Cook until the coconut milk is fully absorbed by the sticky rice.

5. Transfer to a bowl and steam with medium heat for 25 minutes.
6. Set aside.

Chicken filling

1. Put chicken fillet in a pot of boiling water and let it cook for 10 minutes. Take it out and put in a food processor. Set aside.

2. Blend 8 red shallots, 5 garlic, and 5 candlenuts in a food processor with a little water. Process finely.
3. Put some cooking oil in a wok. Heat it up. Put in the shallot mixture, bay leaves, lime leaves, lemongrass. Stir fry evenly until it is fragrant.
4. Put in salt, mushroom powder, pepper, sugar, ground coriander, water, and coconut milk.
5. Stir fry until all the liquid is quite dry. Taste it to check.

6. Set aside.

Assemble

1. Line a 20×20 cm baking pan with banana leaf (washed clean). Put in half of th sticky rice. Spread evenly and press.

2. Take out the first layer and put another banana leaf in the baking pan.
3. Put the remaining sticky rice and spread evenly. Press lightly.
4. Now put in the chicken filling, spread evenly. Press lightly.

5. Slowly but surely, put in the first layer. Adjust the sides neatly. Press lightly. Let it cool completely before cutting.
6. Cut one side into 4 parts, and another into 6 parts. You get 24 pieces. The size is around 5×3.5 cm
7. Heat the banana leaves for wrapping. It will be easier to handle if heated.
8. Wrap with one piece of banana leaf. And wrap the outer part and seal with stapler.

9. You can eat it right away if you like.
10. But to make it more attractive and fragrant, you can toast it on a pan.
11. Toast each side on the flat pan until the banana leaves are a bit burnt.

9. Serve with a cup of tea.
10. Enjoy!

FAQ

Q: What is Lemper Ayam?

A: 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.

Q: Can I make Lemper vegetarian-friendly?

A: Of course you can, you can substitute the meat filling with mushroom, tofu, tempeh. Saute them with spices, seasonings, and coconut milk to make it flavorful.

Q: Can I freeze Lemper?

A: You can freezer Lemper Ayam up to 3 months in a freezer. Make sure you wrap them individually and put them in an airthight container. You can thaw them overnight in the chiller, reheat in a steamer or microwave before serving.

Q: Can I use other types of rice for Lemper?

A: 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.

Shelf Life

Q: What is the shelf life of Lemper?

A: As long as you keep the Lemper in an airthight container in the refrigerator, you can keep it up to 3 days. If you keep it in the chiller, thus the shelf life can be longer, up to 3 months. However, it is best enjoyed fresh.

Q: Can I make the Lemper in advance for a party?

A: Of course. You can make it 2 days ahead and store them in the refrigerator. Then, you can reheat just in time.

Q: How do I reheat the Lemper?

A: If you store them in the freezer, thaw them overnight in the chiller and then steam it again or reheat in the microwave.

Wrapper

Q: How do I use banana leaves for wrapping?

A: 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.

Q: Can I wrap Lemper without banana leaves?

A: Yes, if banana leaves are not available in your area, you can use plastic wrap or rice paper or aluminum foil. Just make sure it is safe for steaming.

Variations

Q: What are other variations of Lemper?

A: The traditional Lemper uses chicken as fillings. You can use beef, pork, fish, or dried shrimps. You can try red bean paste or even cheese. Experiment with flavors that appeal to your preferences. Enjoy!

Conclusion

Lemper Ayam or Savoury Sticky Rice Dumpling originated in Java and has evolved over many years. It remains a popular snack in Indonesia until now.

Even though the process of making this delightful snack is a bit complicated, but each part is simple and easy to follow.

Follow the steps mentioned above, you will surely have an authentic Lemper Ayam from your kitchen.

If you like this recipe and article, you can leave some nice comments. Sticky rice is really delicious maybe you can also try a nice dessert called Kue Seri Muka.