Semar Mendem, Chicken-Filled Sticky Rice Wrapped in Omelet

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• 500 grams white glutinous rice (sticky rice)
• 300 ml thick coconut milk
• 2 leaves bay leaves
• 2 leaves pandan leaves
• 1 tsp salt
• 300 grams boneless chicken breast
• 200 ml coconut milk for boiling the chicken
• 6 pieces shallots
• 4 cloves garlic
• 5 pieces curly red chili peppers
• 3 pieces toasted candlenuts
• 1/2 tsp ground coriander
• 2 inch piece galangal, crushed
• 1 stalk lemongrass, crushed
• 3 leaves kaffir lime leaves
• 1 tsp granulated sugar
• 1/2 tsp salt
• 6 pieces eggs
• 2 tbsp all-purpose flour
• 1/4 tsp salt for the omelet
• to taste oil for making the omelet
• to taste banana leaves for wrapping

👩‍🍳 Instructions

1. 1 Wash the glutinous rice thoroughly, soak in water for at least 2 hours or overnight, then drain.
2. 2 Steam the sticky rice for 20 minutes until half-cooked, then remove.
3. 3 Heat the thick coconut milk together with the bay leaves, pandan leaves, and salt until boiling, then pour it over the half-cooked sticky rice, stirring well until the coconut milk is absorbed.
4. 4 Steam the sticky rice again for 20-25 minutes until fully cooked and tender, then remove and set aside.
5. 5 For the filling, grind the shallots, garlic, red chilies, candlenuts, and coriander into a smooth paste.
6. 6 Boil the chicken breast with the coconut milk, ground spice paste, galangal, lemongrass, and kaffir lime leaves until the chicken is cooked and tender.
7. 7 Remove the chicken, shred it finely, then return it to the seasoned broth. Cook while stirring until the broth reduces and the seasoning is absorbed into the chicken; add sugar and salt to taste. Remove from heat and let cool slightly.
8. 8 Make a thin omelet: beat the eggs together with the flour and salt until well combined (the flour helps make the omelet more pliable and less likely to tear).
9. 9 Heat a little oil in a flat pan, pour in one ladle of the egg mixture, and spread it into a thin, even omelet. Repeat until all the batter is used, then set aside.
10. 10 Take a handful of the cooked sticky rice and flatten it in the palm of your hand, which has been lightly moistened with water so it doesn't stick.
11. 11 Place one tablespoon of the shredded chicken filling in the center, then shape the sticky rice into an elongated form like a lemper and press firmly.
12. 12 Place the sticky rice lemper on top of a sheet of omelet, then roll it neatly until the egg completely wraps around the sticky rice.
13. 13 Wrap the egg-wrapped semar mendem with banana leaf, and secure both ends with a toothpick or tie with string.
14. 14 Repeat until all the ingredients are used up. The semar mendem is ready to be served as a snack or packed lunch.

💡 Tips

📊 Nutrition Facts / serving

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