Snacks
Arem-Arem Isi Ayam Suwir Pedas (Steamed Rice Rolls with Spicy Shredded Chicken)
Prep
30 min
Cook
60 min
Servings
10
Level
Medium
Arem-arem is a traditional snack consisting of mini rice rolls filled with vegetables or meat and wrapped in banana leaves — a legendary treat often enjoyed as a breakfast companion or travel snack in Java. It's savory from the coconut milk, paired with a spicy shredded chicken filling that's packed with flavor, making it addictive whether eaten warm or cold. Perfect for a filling breakfast or a packed lunch for the office.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams rice
- 800 ml thin coconut milk
- 2 leaves bay leaves
- 1 stalk lemongrass, bruised
- 1 tsp salt
- to taste banana leaves for wrapping
- to taste bamboo skewers/toothpicks for securing
- 250 grams chicken breast, boiled and shredded
- 6 shallots
- 3 cloves garlic
- 5 pieces curly red chilies
- 5 pieces bird's eye chilies
- 1 piece tomato
- 1 tbsp palm sugar, grated
- 1/2 tsp salt
- 3 tbsp oil for sautéing
- 3 leaves kaffir lime leaves
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👩🍳 Instructions
- 1 Wash the rice thoroughly, then cook it with the thin coconut milk, bay leaves, lemongrass, and salt until it becomes 'nasi aron' (half-cooked rice with the coconut milk absorbed). Stir occasionally to prevent clumping, then remove from heat and set aside.
- 2 Make the filling: grind the shallots, garlic, red chilies, and bird's eye chilies into a paste. Sauté the paste in oil until fragrant and fully cooked.
- 3 Add the chopped tomato and kaffir lime leaves, and sauté until the tomato softens and the seasoning thickens.
- 4 Add the shredded chicken, palm sugar, and salt. Cook until the seasoning is well absorbed and the mixture is slightly dry. Adjust the taste, then remove from heat.
- 5 Take a sheet of banana leaf, spoon 2-3 tbsp of the nasi aron onto it, and spread it out lengthwise over the leaf.
- 6 Place 1 tbsp of the shredded chicken filling in the center of the rice, then cover with a bit more nasi aron so the filling is neatly enclosed.
- 7 Roll the banana leaf into a long cylinder shape, pack it firmly, then secure both ends with a bamboo skewer or toothpick.
- 8 Steam the arem-arem in a preheated steamer for 30-40 minutes until the rice is fully cooked and firm.
- 9 Remove from the steamer, let cool slightly, then slice into pieces and serve.
💡 Tips
• Make sure the nasi aron has fully absorbed the coconut milk before wrapping so the arem-arem has a firm texture and isn't watery.
• Don't overfill the banana leaf with rice so it's easy to roll and cooks evenly when steamed.
• Use banana leaves that have been briefly wilted over a flame so they're more flexible and won't tear when rolled.
• Arem-arem can be stored in the refrigerator for up to 2 days; steam briefly before serving to soften it up again.
📊 Nutrition Facts / serving
210 kkal
Calories (kcal)
8 gramg
Protein
6 gramg
Fat
32 gramg
Carbs
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