Entree: Netherlands – Dutch Indonesian Rijsttafel – Lemper Ayam (Sticky glutinous rice rolls filled with spiced shredded chicken)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 20 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 2 1/2 cups (500 g) glutinous (sticky) rice, rinsed and soaked 2 hours
- 1 1/4 cups (300 ml) coconut milk
- 3/4 cup (180 ml) water
- 1 tsp (6 g) salt, divided
- 4 boneless skinless chicken thighs, approx. 1 lb (450 g)
- 1 tbsp (15 ml) vegetable oil
- 3 shallots, thinly sliced, about 3 oz (85 g)
- 2 cloves garlic, minced, about 0.5 oz (15 g)
- 1 stalk lemongrass, white part only, finely chopped (about 1 oz / 30 g)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) white pepper
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1 tsp (4 g) palm sugar or brown sugar
- 2 pandan leaves or 1 kaffir lime leaf (optional)
- Banana leaves for wrapping
- Kitchen string for tying parcels
- 1 tbsp (15 ml) neutral oil for brushing leaves before toasting

Instructions

1. Prepare rice: Drain soaked glutinous rice. Combine rice, coconut milk, water, 1/2 tsp (3 g) salt and pandan leaves in a rice cooker or heavy pot; cook until liquid is absorbed and rice is tender. Fluff and set aside to cool slightly.
2. Poach chicken: Place chicken thighs in a small pot, cover with water, bring to a simmer and cook until just done, about 12–15 minutes. Remove, reserve 1/4 cup (60 ml) cooking liquid, and shred chicken when cool enough to handle.
3. Make filling: Heat 1 tbsp (15 ml) vegetable oil in a skillet over medium heat. Sauté shallots, garlic and chopped lemongrass until soft and fragrant, about 4–5 minutes. Add shredded chicken, ground coriander, white pepper, kecap manis, palm sugar, remaining 1/2 tsp (3 g) salt and 2–3 tbsp (30–45 ml) reserved cooking liquid; stir and cook until mixture is well combined and fragrant, about 4–6 minutes. Adjust seasoning and remove from heat to cool.
4. Shape lemper: Lay a banana leaf on a work surface (or use parchment if unavailable). Wet a handful of warm sticky rice (about 1/3 cup / 70 g) and spread into a 3x4 inch (8x10 cm) oval. Place 2 tbsp (30 g) chicken filling along the center, then cover with another thin layer of rice. Press and shape into a tight cylinder about 3–4 inches (8–10 cm) long.
5. Wrap and secure: Fold banana leaf over the rice roll tightly and tie with kitchen string. Brush outside of banana leaf with 1 tbsp (15 ml) neutral oil.
6. Steam to set: Arrange wrapped rolls in a steamer and steam for 15–20 minutes to meld flavors and firm the rice. Optionally, briefly grill or pan-sear wrapped rolls on medium-high heat, leaf side down, for a slight char and extra aroma before serving.
7. Serve: Let slightly cool, remove string (the leaf may be peeled away while eating) and serve warm or at room temperature as part of a rijsttafel or as portable snack-meal portions.