School Lunchbox
Lemper Ayam Kukus (Steamed Sticky Rice Rolls with Chicken Filling)
Prep
30 min
Cook
30 min
Servings
8
Level
Medium
A classic lemper that's always a go-to snack for lunchboxes! Soft, sticky rice is seasoned with coconut milk, then filled with seasoned shredded chicken and wrapped in fragrant banana leaves. It's convenient to eat without utensils and stays good at room temperature. This recipe makes 8 lemper — and they can be frozen too!
🧂 Ingredients
🍽️ Servings: 8
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 250g sticky (glutinous) rice, soaked for 2 hours
- 200ml thick coconut milk
- 1/2 tsp salt
- 1 leaf bay leaf
- 1 stalk lemongrass, bruised
- Filling: boiled chicken breast, shredded (200g)
- 3 shallots, sliced
- 2 cloves garlic, sliced
- 1 tbsp oil
- 100ml coconut milk
- 1 tbsp sweet soy sauce (kecap manis)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 leaf bay leaf
- Banana leaves for wrapping
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👩🍳 Instructions
- 1 Steam the sticky rice until half-cooked, about 15 minutes
- 2 Heat the coconut milk with the salt, bay leaf, and lemongrass — don't let it boil
- 3 Pour the coconut milk mixture over the rice and mix well
- 4 Steam again for 20 minutes until fully cooked and soft
- 5 For the filling: sauté the shallots and garlic until fragrant
- 6 Add the shredded chicken, coconut milk, sweet soy sauce, salt, pepper, and bay leaf
- 7 Cook until the coconut milk is absorbed and the mixture is dry
- 8 Take 2 tbsp of the sticky rice and flatten it onto a piece of banana leaf
- 9 Place 1 tbsp of the filling in the center
- 10 Roll tightly and fold in the ends
- 11 Steam again for 10 minutes so the banana leaf sticks to the rice
- 12 You can also briefly grill it on a nonstick pan for a smoky aroma
💡 Tips
• Soak the sticky rice for at least 2 hours for the best soft, chewy texture
• The coconut milk must be thick — if it's too thin, the rice won't be sticky enough
• Make sure the filling is really dry so the lemper doesn't turn out soggy
• These can be frozen — they keep for 2 weeks; just re-steam for 10 minutes before serving
📊 Nutrition Facts / serving
210
Calories (kcal)
10g
Protein
8g
Fat
28g
Carbs
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