Snacks
Classic Lemper Ayam (Sticky Rice Rolls with Savory Shredded Chicken)
Prep
40 min
Cook
60 min
Servings
10
Level
Medium
Lemper ayam is a traditional Indonesian snack made from glutinous rice steamed with coconut milk until soft and sticky, then filled with savory seasoned shredded chicken and wrapped in banana leaf. The distinctive aroma of banana leaf combined with the richness of the sticky rice and the tender chicken filling makes this snack a favorite across generations. Perfect for lunchboxes, afternoon snacks, or family gatherings.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500 grams white glutinous rice
- 300 ml thick coconut milk
- 2 leaves bay leaves
- 1 stalk lemongrass, bruised
- 1 tsp salt
- 10 sheets banana leaves for wrapping
- 300 grams chicken breast, boiled and shredded
- 150 ml thick coconut milk for the filling
- 5 shallots
- 3 cloves garlic
- 2 pieces large red chilies
- 2 candlenuts, toasted
- 1/2 tsp ground coriander
- 1 tsp granulated sugar
- 1/2 tsp salt
- 2 leaves kaffir lime leaves, thinly sliced
- 2 tbsp oil for sautéing
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👩🍳 Instructions
- 1 Wash the glutinous rice until clean, then soak in water for at least 2 hours or overnight so the rice turns out nice and soft; drain well.
- 2 Steam the rice for 20 minutes until half-cooked, then remove and set aside.
- 3 Simmer the thick coconut milk with the bay leaves, lemongrass, and salt until it comes to a boil and starts to bubble gently — be careful not to let it curdle.
- 4 Pour the hot coconut milk over the steamed rice and stir gently until the coconut milk is fully absorbed.
- 5 Steam the rice again for 20-25 minutes until fully cooked, soft, and glossy. Remove from heat and let cool slightly.
- 6 For the filling, grind the shallots, garlic, red chilies, and candlenuts until smooth.
- 7 Sauté the ground spice paste in oil until fragrant and cooked through, then add the kaffir lime leaves, coriander, sugar, and salt.
- 8 Add the shredded chicken and mix well with the seasoning, then pour in the coconut milk for the filling and cook until the liquid reduces and the seasoning is fully absorbed. Remove from heat and let cool.
- 9 Briefly warm the banana leaves over a flame to make them more pliable and less likely to tear when shaping.
- 10 Take about 2-3 tablespoons of the sticky rice, flatten it in your palm, add 1 teaspoon of the chicken filling in the center, then shape it into a firm oval, fully covering the filling.
- 11 Wrap the lemper in banana leaf, roll it up tightly, fold both ends, and if needed, secure with a toothpick or tie with string.
- 12 Steam the wrapped lemper again for 15 minutes so the banana leaf aroma infuses into the rice and the lemper keeps longer. Serve warm or at room temperature.
💡 Tips
• Soak the glutinous rice long enough (at least 2 hours) so it turns out perfectly soft and sticky after steaming.
• Warm the banana leaves briefly over low heat — don't leave them too long, or they may tear or burn.
• Make sure the chicken filling is completely dry of coconut milk before wrapping, so the lemper doesn't turn watery or spoil quickly.
• Lemper can be stored in the refrigerator for up to 3 days; steam briefly before serving to soften it up again.
📊 Nutrition Facts / serving
220 kkal
Calories (kcal)
8 gg
Protein
9 gg
Fat
28 gg
Carbs
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