lemper (stuffed glutinous rice)
- 2 chicken breasts
- 1½ cups thick santen ( coconut milk)
- 4 shallots
- 4 cloves garlic
- 1 tsp ground coriander
- 1 kaffir lime leaf ( optional)
- ½ tsp cumin
- ½ tsp brown sugar
- 3 kemiri (candle nuts)
- salt and pepper
- vegetable oil
- Boil the chicken breasts with a little salt for 40 minutes, and allow them to cool.
- crush the garlic and kemiri to a paste, add the cumin, sugar and all the ground ingredients, and mix well.
- slice the shallots and shred the chicken finely; asute the shallots in a little oil, add the garlic and kemiri paste, and continue to saute for a further minute.
- put in the chicken and Kaffir lime leaf and the santen. season well with salt and pepper.
- let the mixture simmer, stirring occasionally, until all the santen has been soaked up by the chicken. leave to cool.
- to cook the rice, put in into a saucepan with 2 cups of thick santen and a pinch of salt.
- simmer until dry, in the usual way, for really good results, this rice must be finished in the steamer, and it needs to be steamed for 15 minutes.
- when the rice is ready, put in on a sheet of non-stick paper and pat it out into a layer about 1 cm (½”) thick.
- cut it into oblongs about 10 by 6 cm(4″ by 3″).
- divide the filling among the pieces, and then roll each one, starting on one of the shorter sides.
- seal the ands by patting them together so that the lemper has the shape of a croquette.
in Indonesia’s, needless to say, this rolling would be done in a banana leaf, and the lemper could be eaten at once or stored in a cool place.
if you want store them warp each one in aluminum foil. they can be eaten cold, or can be reheated by steaming them for 5 minutes