← Nouns Cooking · Indonesian & Filipino

Ingredients

• 400 g Glutinous (sticky) rice, soaked in water for 4 hours, drained
• 300 ml Coconut milk
• 1 tsp Salt
• 2 pandan leaves, knotted
• 2 Indonesian bay leaves (daun salam) or bay leaves
• 2 Makrut (kaffir) lime leaves
• 300 g Chicken breast
• 60 g Shallot, peeled
• 3 cloves Garlic
• 3 Candlenuts (buah keras) (optional)
• 1 tsp Ground coriander
• ¼ tsp Cumin
• 2 tbsp Vegetable oil
• 1 Lemongrass, bruised
• 2 Makrut (kaffir) lime leaves
• 125 ml Coconut milk
• 1½ tbsp palm sugar or brown sugar
• 1 tsp tamarind paste
• ½ tsp Salt
• 4 sheets large banana leaves (or baking paper)

Method

1. Steam the soaked rice in a lined steamer over high heat for 20 min until translucent but still firm.
2. Meanwhile, warm the coconut milk with the salt, pandan, bay and lime leaves in a wide pan over low heat until steaming. Tip in the steamed rice and stir for 3–4 min until it has soaked up all the liquid, then return it to the steamer for 15 min until fully tender and sticky.
3. For the filling, poach the chicken in simmering water for 12–15 min until it reaches 75°C (165°F). Cool slightly and shred it very finely with two forks.
4. Pound the shallots, garlic, candlenuts (if using), coriander and cumin into a paste. Fry it in the oil with the lemongrass and lime leaves over medium heat for 3–4 min until fragrant.
5. Add the chicken, coconut milk, sugar, tamarind and salt and stir over medium-low heat for 10–12 min until the mixture is dry and fluffy, almost like floss. Remove the lemongrass and leaves and let cool.
6. Soften the banana leaves by dipping them in hot water for 30 seconds, wipe dry and cut into rectangles about 18 x 15 cm.
7. With wet hands, flatten 2 tbsp of rice in your palm, add 1 tbsp of filling, close the rice around it and roll into a log. Wrap tightly in a piece of leaf and tuck the ends under. Steam the parcels for 10 min if you want them warm and leaf-scented.

Tips

• Lemper is best eaten the day it is made at room temperature; the fridge hardens the rice, so re-steam leftovers for 10 minutes.
• Candlenuts must always be cooked, never eaten raw.

Sources

Written in our own words after cross-checking these recipes:

Daily Cooking Quest What To Cook Today