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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and soak the glutinous rice for 3 to 4 hours.
In a rice cooker, add the soaked glutinous rice, water, salt, lemongrass, bay leaves, pandan leaf, and coconut cream. Do not stir the coconut cream into the rice so it does not burn on the surface. Cook.
When the sticky rice is cooked, stir it evenly and let it sit for 5 minutes.
Boil the chicken breast for 15 minutes, then shred it.
Blend the shallots, garlic, and candlenuts into a paste.
Saute the spice paste with the lemongrass, bay leaf, and lime leaves until fragrant.
Mix in the shredded chicken and add the coriander powder, salt, mushroom bouillon, white pepper, sugar, coconut cream, and water.
Stir well and cook until the chicken is slightly dry and the spices are fully absorbed.
Line an oiled container with banana leaves. Spread half the rice, layer the chicken filling, then cover with the remaining rice and press.
Alternatively, take a handful of sticky rice, flatten it, place chicken filling in the center, and wrap it round.
Wrap in banana leaves and cut to serve.
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Do not stir the coconut cream into the rice while cooking to prevent it from burning on the surface.
If banana leaves are unavailable, use parchment paper as a substitute for wrapping.
Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for the sticky texture that defines lemper.
What can I use if I don't have candlenuts?
You can substitute candlenuts with macadamia nuts or skip them entirely.
How long can lemper be stored?
Lemper can be stored in the refrigerator for up to 3 days. Reheat before serving.
Can I freeze lemper?
Yes, lemper can be frozen. Wrap them tightly in plastic wrap and store for up to 1 month.
Do I need to oil the container before layering the rice?
Yes, oiling the container prevents the rice from sticking and makes it easier to remove.
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